For the final month of 2021, we had 16 publications come from the Academic Consortium. We are so excited to see the research that will be done in 2022. You can view all of the 16 publications below.
Title : Sweet corn cob as a functional ingredient in bakery products
Authors : T. Lau, T. Clayton, N. Harbourne, J. Rodriguez-Garcia, M.J. Oruna-Concha
Link : https://www.sciencedirect.com/science/article/pii/S2590157521000687
Title : Sensory profiling and consumer evaluation of solar dried tomato powder in Ghana
Authors : Mavis Owureku-Asare, Ibok Oduro, Joyce Agyei-Amponsah, Firibu K Saalia, Charles Tortoe, Rose Prabin Kingsly Ambrose, Maame Yaa Blay Adjei
Link : https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.11707
Title : The Application of Mathematical Optimization and Flavor-Detection Technologies for Modeling Aroma of Hops
Authors : Yutong Liu
Title : Flavouring of meat analogues produced by high moisture extrusion
Authors : Päiväkumpu, Eero
Title : Food pleasure across nations: A comparison of the drivers between Chinese and Danish populations
Authors : Nikoline Bach Hyldelund, Derek Victor Byrne, Raymond C.K. Chan, Barbara Vad Andersen
Link : https://www.sciencedirect.com/science/article/abs/pii/S095032932100375X
Title : Influence of almond and coconut flours on Ketogenic, Gluten-Free cupcakes
Authors : Lauren Hopkin, Hannah Broadbent, Gene J. Ahlborn
Link : https://www.sciencedirect.com/science/article/pii/S2590157521000705
Title : The impact of applied labeling context on consumer acceptance of differently valenced products
Authors : Maria T. Cotter, Morgan Whitecotton, Devin G. Peterson, Christopher T. Simons
Link : https://www.sciencedirect.com/science/article/abs/pii/S0950329321003736
Title : The impact of packaging design on the perceived quality of honey by Brazilian consumers
Authors : Andréa G.M. Nascimento, Bruno S. Toledo, Jonas T. Guimarães, Gustavo L.P.A. Ramos, Diogo T.da Cunha, Tatiana C. Pimentel, Adriano G. Cruz, Monica Q. Freitas, Erick A. Esmerino, Eliane T. Mársico
Link : https://www.sciencedirect.com/science/article/abs/pii/S0963996921007870
Title : Sensory and consumer evaluation of lucuma powder as an ingredient for ice cream in the United States
Authors : Sing, Gaganpreet
Title : Fat replacement by green banana biomass: impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella
Authors : Bruna E. Auriema, Fernando J. Correa, Ramon Silva, Paula Thaís S. Soares, Aloizo L. Lima, Vitor André, S. Vidal, Renata S.L. Raices, Marise A.R. Pollonio, Rosa H. Luchese, Erick A. Esmerino, Simone P. Mathias
Link : https://www.sciencedirect.com/science/article/abs/pii/S0963996921007900
Title : Effect of Low-Frequency Ultrasonication on Red Wine Astringency
Authors : Imran Ahmad, Muhammad B. Sadiq, A. Liu, T-A. Benjamin & Barry H. Gump
Link : https://www.tandfonline.com/doi/abs/10.1080/15428052.2021.2002228
Title : Manufacture and Characterization of 3D-printed Sugar-Reduced Layered Chocolates and Their Sensory Perception
Authors : Khemacheevakul, Khemiga
Link : https://era.library.ualberta.ca/items/6a653417-dfba-4264-bc0f-037c062cbe31
Title : Understanding the interactive effects of volatile compounds contributing to 'stone fruit' aroma nuances in white wines
Authors : D. Espinase Nandorfy, T. Siebert, F. Watson, R. Keast, I.L. Francis
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/ajgw.12540
Title : Consumer perception of natural hot-pepper cheeses
Authors : C.M. Racetta, M.A. Drake
Link : https://www.sciencedirect.com/science/article/pii/S0022030221010602
Title : The impact of time standardising TCATA by modality data on the multi-sensory profile of beer
Authors : Christina Dietz, Qian Yang, Rebecca Ford
Link : https://www.sciencedirect.com/science/article/abs/pii/S0950329321003888
Title : Multidisciplinary Approach to Evaluate the Effect of Plant Growth Promoting Rhizobacteria (PGPR) on Soil Microbiota and Quality of Strawberries
Authors : Nam, Jun Haeng
Link : https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/gx41mr732
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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.
