Academic Consortium Publications for March 2021

As many of you know, Compusense software has been used for numerous years to conduct sensory and consumer research at Universities and Research facilities across the globe. Whether it be Compusense Five, Compusense at-hand or Compusense Cloud, our software has been there throughout your research process and has been cited 1,941 times since 2007. In 2014 we started the Academic Consortium which provides Universities and Research facilities the ability to collaborate and conduct their testing on the web. Moving forward, we are going to recognize the research papers, authors and publications every month. Here are the publications from March:

Title: Whey Protein Derived Mouthdrying Found to Relate Directly to Retention Post Consumption but Not to Induced Differences in Salivary Flow Rate
Authors: Victoria Norton, Stella Lignou and Lisa Metheven

Title: Sensory Characteristics of Male Impala (Aepyceros melampus) Meat, Produced under Varying Production Systems and Nutrition
Authors: Terisa Needham, Retha A. Engels and Louwrens C. Hoffman

Title: How does wine ageing influence perceived complexity? Temporal-Choose-All-That-Apply (TCATA) reveals temporal drivers of complexity in experts and novices
Authors: Qian Janice Wang, Tadas Niaura and Kevin Kantono

Title: Aeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributes
Authors: M.P. Day D. Espinase Nandorfy M.Z. Bekker K.A. Bindon M. Solomon P.A. Smith S.A. Schmidt