Chetan Sharma
Chetan Sharma
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Advanced glycation End-products (AGEs): an emerging concern for processed food industries
C Sharma, A Kaur, SS Thind, B Singh, S Raina
Journal of food science and technology 52, 7561-7576, 2015
Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks
C Sharma, B Singh, SZ Hussain, S Sharma
Journal of food science and technology 54, 1711-1720, 2017
Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt
G Chen, L Ehmke, C Sharma, R Miller, P Faa, G Smith, Y Li
Food chemistry 275, 569-576, 2019
Effects of context and virtual reality environments on the wine tasting experience, acceptability, and emotional responses of consumers
DD Torrico, Y Han, C Sharma, S Fuentes, C Gonzalez Viejo, FR Dunshea
Foods 9 (2), 191, 2020
C Sharma, A Kaur, P Aggarwal, B Singh
Carpathian Journal of Food Science & Technology 6 (2), 2014
Virtual reality and immersive environments on sensory perception of chocolate products: A preliminary study
Y Kong, C Sharma, M Kanala, M Thakur, L Li, D Xu, R Harrison, ...
Foods 9 (4), 515, 2020
Self-reported emotions and facial expressions on consumer acceptability: A study using energy drinks
A Mehta, C Sharma, M Kanala, M Thakur, R Harrison, DD Torrico
Foods 10 (2), 330, 2021
Animal welfare information affects consumers’ hedonic and emotional responses towards milk
R Jiang, C Sharma, R Bryant, MS Mohan, O Al-Marashdeh, R Harrison, ...
Food Research International 141, 110006, 2021
Virtual reality environments on the sensory acceptability and emotional responses of no-and full-sugar chocolate
DD Torrico, C Sharma, W Dong, S Fuentes, CG Viejo, FR Dunshea
Lwt 137, 110383, 2021
Biodegradable starch/PVOH/laponite RD-based bionanocomposite films coated with graphene oxide: Preparation and performance characterization for food packaging applications
C Sharma, PH Manepalli, A Thatte, S Thomas, N Kalarikkal, S Alavi
Colloid and Polymer Science 295, 1695-1708, 2017
Segmentation of potato consumers based on sensory and attitudinal aspects
C Sharma, SS Jayanty, E Chambers IV, M Talavera
Foods 9 (2), 161, 2020
Development of a lexicon to describe the sensory characteristics of a wide variety of potato cultivars
C Sharma, E Chambers IV, SS Jayanty, V Sathuvalli Rajakalyan, ...
Journal of Sensory Studies 35 (4), e12577, 2020
Fundamentals of Extrusion processing.
B Singh, C Sharma, S Sharma
Novel Food Processing Technologies, 2017
Application of augmented reality in the sensory evaluation of yogurts
Y Dong, C Sharma, A Mehta, DD Torrico
Fermentation 7 (3), 147, 2021
Using correspondence analysis to evaluate consumer terminology and understand the effects of smoking method and type of wood on the sensory perception of smoked meat
C Sharma, M Swaney‐Stueve, B Severns, M Talavera
Journal of Sensory Studies 34 (6), e12535, 2019
Sensory and consumer profiling of potatoes grown in the USA
C Sharma
Kansas State University, 2019
Influence of label design and country of origin information in wines on consumers’ visual, sensory, and emotional responses
C Liu, C Sharma, Q Xu, C Gonzalez Viejo, S Fuentes, DD Torrico
Sensors 22 (6), 2158, 2022
Development of extruded snacks utilizing broken rice and mung bean
C Sharma
Unpublished M. Sc Thesis, Punjab Agricultural University, Ludhiana, Punjab …, 2012
Understanding dominance: The effect of changing the definition of dominance when using TDS with consumers
SC Hutchings, W Cha, FR Dunshea, C Sharma, DD Torrico
Journal of Sensory Studies 37 (4), e12750, 2022
Exploring Text Mining for Recent Consumer and Sensory Studies about Alternative Proteins
Z Chen, C Gurdian, C Sharma, W Prinyawiwatkul, DD Torrico
Foods 10 (11), 2537, 2021
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