K.W. Chapman - Concepedia

Author

K.W. Chapman

Cornell University

Also Known As

K.W. CHAPMAN, K.W. Chapman, KATHRYN W. CHAPMAN, KATHRYN WANDERER CHAPMAN, Kathryn W. Chapman, Kathryn Wanderer Chapman

Publications

630

Citations

H-Index

Concepts

All Affiliations

Cornell University New York State College of Agriculture & Life Sciences Combat Capabilities Development Command Soldier Center

About

K.W. Chapman is an author at Cornell University specializing in health sciences, food quality, and food texture.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	216
2	Management	3	3	96
3	Social Sciences	2	2	30
4	Engineering	1	1	20
5	Public Health	1	1	24

K.W. Chapman

Publications

624

Citations

H-Index

Page 1

	Year	Citations
Quantitative Descriptive Analysis and Principal Component Analysis for Sensory Characterization of Ultrapasteurized Milk K.W. Chapman, Harry T. Lawless, Kathryn J. Boor Journal of Dairy Science	2001	206
Vitamin A Degradation and Light-Oxidized Flavor Defects in Milk L.J. Whited, B.H. Hammond, K.W. Chapman, Journal of Dairy Science	2002	85
SOURCES OF ERROR AND THE NO‐PREFERENCE OPTION IN DAIRY PRODUCT TESTING K.W. Chapman, Harry T. Lawless Journal of Sensory Studies Consumer UncertaintyBehavioral Decision MakingAgricultural EconomicsConsumer ResearchPrecision Dairy	2005	53
Acceptance of 2% Ultra-Pasteurized Milk by Consumers, 6 to 11 Years Old K.W. Chapman, Kathryn J. Boor Journal of Dairy Science	2001	52
Sensory Threshold of Light‐Oxidized Flavor Defects in Milk K.W. Chapman, L.J. Whited, Kathryn J. Boor Journal of Food Science Plastic ContainersShelf LifeFood PackagingFlavoromicsFood Analysis	2002	50
EXPECTATIONS AND STABILITY OF PREFERENCE CHOICE K.W. Chapman, Karen Grace-Martin, Harry T. Lawless Journal of Sensory Studies	2006	33
A COMPARISON OF THE LABELED AFFECTIVE MAGNITUDE SCALE AND THE 9‐POINT HEDONIC SCALE AND EXAMINATION OF CATEGORICAL BEHAVIOR Harry T. Lawless, Dominique A. Sinopoli, K.W. Chapman Journal of Sensory Studies Affective VariableAffective NeuroscienceConsumer ResearchSensory Science (Early Childhood Education)Psychometrics	2010	31
Light‐Oxidized Flavor Development and Vitamin A Degradation in Chocolate Milk K.W. Chapman, Lorraine Rosenberry, D.K. Bandler, Journal of Food Science NutritionShelf LifeChocolate ColorFood AnalysisFood Preservation	1998	24
Oxidative stability of hydrogenated menhaden oil shortening blends in cookies, crackers, and snacks K.W. Chapman, Ifat Sagi, Joe M. Regenstein, Journal of the American Oil Chemists Society Food ChemistryNutritionChemical EngineeringPolyphenolicsFood Bioactive Compound	1996	20
Extra‐Cold Storage of Hake and Mackerel Fillets and Mince K.W. Chapman, Ifat Sagi, Keum Taek Hwang, Journal of Food Science Food ChemistryExtra‐cold StorageHealth SciencesFood PreservationFood Processing	1993	20

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