It looks like April was a busy month with 10 publications! These publications covered a wide variety of topics which included wine, meats, chocolate, hotel toiletries and more. All of the publications are listed below and well done to all of the authors!
Title : Effects of packaging color on expected flavor, texture and liking of chocolate in Brazil and France
Authors : Iuri Baptista, Dominique Valentin, Erick Saldana, Jorge Behrens
Title : Sensory Characteristics of Male Impala (Aepyceros melampus) Meat, Produced under Varying Production Systems and Nutrition
Authors : Tersia Needham, Retha A. Engels and Louwrens C. Hoffman
Title : Novel digital technologies implemented in sensory science and consumer perception
Authors : Sigfredo Fuentes, Eden Tongson, Claudia Gonzalez Viejo
Title : Understanding consumer perceptions of hotel toiletries
Authors : Jessie Payne
Title : Effects of increasing dietary oil inclusion from different sources on growth performance, carcass and meat quality traits, and fatty acid profile in genetically lean immunocastrated male pigs
Authors : V.V. Almeida, J.P.M. Silva, A.P. Schinckel, A.N. Meira, G.C.M. Moreira, J.D. Gomes, M.D. Poleti, M.D.B. Dargelio, I. Patinho, C.J. Contreras-Castillo, L.L. Coutinho, G.B. Mourao, J.M. Reecy, D. Koltes, N.V.l. Serao, L.C.A. Regitano, H. Fukumasu, A.P.L. Brustolini, A.S.M. Cesar
Title : Effect of Serving Plate Types and Color Cues on Liking and Purchase Intent of Cheese-Flavored Tortilla Chips
Authors : Cristhiam E. Gurdian, Damir D. Torrico, Bin Li, Witoon Prinyawiwatkul
Title : The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines
Authors : Mylene Ross Arcena, Sze Ying Leong, Stephanie Then, Martin Hochberg, Martin Sack, Georg Mueller, Juergen Sigler, Biniam Kebede, Patrick Silcock, Indrawati Oey
Title : Investigating the Relationship between Autonomic Responses and Perceptions of Pleasantness and Intensity in Response to Impact Odorants from Wine Authors: Robert Herrell
Authors : -
Title : Rescuing Flavor Identity and Dynamic Perception in Puréed Dishes; A Restructuring Solution for the Purée Diet
Authors : Elizabeth Carrillo, Laura Laguna, Carla Arancibia, Amparo Tarrega
Title : The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product
Authors : Kleopatra Tsatsaragkou, Lisa Methven, Afroditi Chatzifragkou, Julia Rodriguez-Garcia
Quality test methods are used to evaluate a product based on its sensory attributes and overall consumer perception to ensure it meets certain standards of excellence and consistency. These methods provide a consumer-centric assessment of product quality, ensure consistency and adherence to quality standards and drive continuous improvement and customer satisfaction. Examples include, but are not limited to, Shelf Life, Degree of Difference,
Difference from Control, In/Out, etc.
Quality test methods are used to evaluate a product based on its key attributes to ensure it meets specific standards of excellence for consistency. These methods provide an internal assessment of the product quality to adhere to quality standards and achieve customer satisfaction. Examples include, but are not limited to, Shelf-Life, Degree of Difference, Difference from Control, and In & Out methods.