August broke the record for number of publications coming out of the Academic Consortium with 23! There was a large variety in the different studies published from protein beverages to descriptive analysis done on California grown avocados. All of the publications are provided below.
Title : Optimisation of Concentration of Undaria pinnarifida (Wakame) and Himathalia elongate (Sea Spaghetti) Varieties to Effect Digestibility, Texture and Consumer Attribute Preference
Authors : Jonathan D. Wilkin, Katrina Ross, Tiffany Alric, Matthew Hooper, John V. Grigor & Boon-Seang Chu
Link : https://www.tandfonline.com/doi/full/10.1080/10498850.2021.1958114
Title : Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low-cost extruder
Authors : Isiguzoro O. Onyeoziri, Pablo Torres-Aguilar, Bruce R. Hamaker, John R. N. Taylor, Henriëtta L. de Kock
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.15862
Title : Story Completion technique: A useful methodology to evaluate the risk perception of consumers from different regions of Brazil about cheeses sold at open markets
Authors : Wanessa P. da Silva, Tatiana C. Pimentel, Camila B. F. da Silva, Mônica M. Pagani, Adriano G. da Cruz, Mônica Q. Freitas, Erick A. Esmerino
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12702
Title : Fumigating Citrus with Phosphine Does Not Impact Marketability or Eating Quality
Authors : David Obenland, James R. Cranney, Steve Tebbets, Spencer Walse, and Mary Lu Arpaia
Link : https://apsjournals.apsnet.org/doi/abs/10.1094/PHP-03-21-0053-RS
Title : Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour
Authors : Tamires Alcântara Dourado Gomes Machado, Maria Teresa Bertoldo Pacheco, Rita de Cássia Ramos do Egypto Queiroga, Letícia Medeiros Cavalcante, Fabrícia França Bezerril, Rita de Cássia Salvucci Celeste Ormenese, Aline de Oliveira Garcia, Elizabeth Harumi Nabeshima, Maria Manuela Estevez Pintado, Maria Elieidy Gomes de Oliveira
Link : https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0255287
Title : The effect of carrier on consumer liking of soy sauce
Authors : Heather R. M. Keefer, William S. Harwood, Daniel Ennis, MaryAnne Drake
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12700
Title : Sensory properties and consumer acceptance of ready-to-drink vanilla protein beverages
Authors : Yaozheng Liu, Rachel S. Del Toro-Gipson, MaryAnne Drake
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12704
Title : Effects of Sensory Cues on Product Acceptability and Consumer Perceptions, Emotions, and Behavior
Authors : Cristhiam Gurdian Curran
Link : https://digitalcommons.lsu.edu/gradschool_dissertations/5633/
Title : The role of an individual's olfactory discriminability in influencing snacking and habitual energy intake
Authors : Rachel Ginieis, Sashie Abeywickrema, Indrawati Oey, Elizabeth A. Franz, Tracy Perry, Russel S J Keast, Mei Peng
Link : https://www.sciencedirect.com/science/article/abs/pii/S0195666321005535
Title : Sensory characterization of two California-grown avocado varieties (Persea americana Mill.) over the harvest season by descriptive analysis and consumer tests
Authors : Bethany J. Hausch, Mary Lu Arpaia, Salvatore Campisi-Pinto, David M. Obenland
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.15867
Title : Is COVID-19 a threat or an opportunity for healthy eating? An exploration of the factors that moderate the impact of the pandemic on eating habits in Uruguay
Authors : Leticia Vidala, Gerónimo Brunet, María Rosa Curutchet, Alejandra Gironad, Valeria Pardiñas, Daniella Guerra, Estefanía Platero, Lucía Machado, Fernanda González, Vanessa Gugliucci, Gastón Aresa
Link : https://www.sciencedirect.com/science/article/pii/S0195666321005584
Title : Handedness and Scale Orientation Effects on Consumer Usage of Sensory Scaling
Authors : Tyler Butterfield
Title : The Free-Linking Task: A graph-inspired method for generating non-disjoint similarity data with food products
Authors : Jacob Lahne, Katherine Phetxumphou, Marino Tejedor-Romero, David Orden
Link : https://www.sciencedirect.com/science/article/abs/pii/S0950329321002378
Title : Exploring environmental and storage factors affecting sensory, physical and chemical attributes of six southern highbush blueberry cultivars
Authors : Haley Sater, Luís Felipe V .Ferrão, James Olmstead, Patricio R. Munoz, Jinhe Bai, Alwin Hopf, Anne Plotto
Link : https://www.sciencedirect.com/science/article/abs/pii/S0304423821005756
Title : Changes in key hop-derived compounds and their impact on perceived dry-hop flavour in beers after storage at cold and ambient temperature
Authors : Oliver Kemp, Saskia Hofmann, Ilka Braumann, Sidsel Jensen, Adam Fenton, Olayide Oladokun
Link : https://onlinelibrary.wiley.com/doi/full/10.1002/jib.667
Title : Compositional Changes in Smoke-Affected Grape Juice as a Consequence of Activated Carbon Treatment and the Impact on Phenolic Compounds and Smoke Flavor in Wine
Authors : Julie A. Culbert, WenWen Jiang, Eleanor Bilogrevic, Desireé Likos, I. Leigh Francis, Mark P. Krstic, and Markus J. Herderich
Link : https://pubs.acs.org/doi/abs/10.1021/acs.jafc.1c02642
Title : Effect of Filter Types on Physicochemical Properties, Volatile Compounds, and Sensory Evaluations of Purified Water by Point-of-Use Water Treatment
Authors : Mi-Ran Kim, JeongAe Heo, Sang Sook Kim, Eui-Cheol Shin, Chang Guk Boo and Han Sub Kwak
Title : Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation
Authors : Mariana M Delorme, Tatiana C Pimentel, Monica Q Freitas, Diogo T da Cunha, Ramon Silva, Jonas Toledo Guimarães, Hugo Scudino, Erick A Esmerino, Maria Carmella K H Duarte, Adriano G Cruz
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/1471-0307.12807
Title : Charting the Future of E-Grocery: An Evaluation of the Use of Digital Imagery as a Sensory Analysis Tool for Fresh Fruits
Authors : Eunhee Park, Yanguang Luo, Frances Trouth and Jorge M. Fonseca
Title : Discriminability and uncertainty in principal component analysis (PCA) of temporal check-all-that-apply (TCATA) data
Authors : J.C. Castura, D.N. Rutledge, C.F. Ross, T. Naes
Link : https://www.sciencedirect.com/science/article/abs/pii/S0950329321002524
Title : Effect of Citrus Fiber Addition on Quality Attributes of Fully Cooked Deli-Style Turkey Breast
Authors : McKenna J. Powell, Joseph G. Sebranek, Kenneth J. Prusa, Rodrigo Tarté
Link : https://iastatedigitalpress.com/mmb/article/id/12283/
Title : Effect of postmortem tenderization strategies (pre-tumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcasses
Authors : Z Pietrasik, Phyllis J Shand
Link : https://academic.oup.com/tas/advance-article/doi/10.1093/tas/txab139/6360373?login=true
Title : Investigating Methods to Mitigate Whey Protein Derived Mouthdrying
Authors : Victoria Norton, Stella Lignou, Marianthi Faka, Julia Rodriguez-Garcia and Lisa Methven
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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.
Discrimination test methods are used to determine if there are noticeable differences or similarities between products. These methods enable effective differentiation between products, aid in quality control and assurance by identifying variations and deviations, as well as facilitate efficient decision-making based on objective data. Examples include, but are not limited to, Tetrad, Triangle, Duo-Trio, Paired Comparison, etc.
Discrimination testing methods are used to determine if there are noticeable differences or similarities between products. These methods enable effective differentiation between products, aid in quality control and assurance by identifying variations and deviations, as well as facilitate efficient decision-making based on objective data. Examples include, but are not limited to, Tetrad, Triangle, Duo-Trio, and Paired Comparison test methods.
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.
