The recently published paper, “Is Stress Taking the Pleasure Out of Food?”, presents survey results from 190 chronically stressed Dutch consumers. Moderately stressed people ate fewer meals and ate more snacks. Higher stress levels were associated with an increased loss of pleasure and appetite. If this whets your appetite to learn more, you can find the publication here [https://www.mdpi.com/2304-8158/11/13/1980]. It's just one of many excellent publications from the Compusense Academic Consortium this month, which can be found below!
Title : Is Stress Taking the Pleasure Out of Food?—A Characterization of the Food Pleasure Profiles, Appetite, and Eating Behaviors of People with Chronic Stress
Authors : Nikoline Bach Hyldelund, Chanette Frederiksen, Derek Victor Byrne, Barbara Vad Andersen
Title : The influence of storage conditions on the chemistry and flavor of hoppy ales
Authors : Christian Schubert, Scott Lafontaine, Johanna Dennenlöhr, Sarah Thörner, Nils Rettberg
Link : The influence of storage conditions on the chemistry and flavor of hoppy ales
Title : An investigation into consumer perception and attitudes towards plant-based alternatives to milk
Authors : Rachael Moss, Sophie Barker, Anika Falkeisen, Mackenzie Gorman, Sophie Knowles, Matthew B. McSweeney
Link : An investigation into consumer perception and attitudes towards plant-based alternatives to milk
Title : Salt reduction in potato chips using microparticulated salt and spices: A sensory study with consumers
Authors : Fernanda Santos De Assis, Ana Paula Rebellato, Juliana Azevedo Lima Pallone, Jorge Herman Behrens
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12772
Title : Consumer Acceptance of Beer: An Automated Sentiment Analysis Approach
Authors : Ellise Adia Canty
Link : Consumer Acceptance of Beer: An Automated Sentiment Analysis Approach
Title : Effects of wheat flours with different farinograph and pasting characteristics on the surface tackiness of frozen cooked noodles
Authors : Ya-Ru Zhang, Yuan-Hui Wang, Jin-Qi Shen, Yu-Ying Guo, Ying-Xiang Fei, Xiao-Yu Yu, Guo-Zhi Zhang, Wei-Min Guo, Mei-Hui Yan
Link : https://onlinelibrary.wiley.com/doi/abs/10.1002/cche.10583
Title : Exploring the Regional Identity of Cascade and Mosaic® Hops Grown at Different Locations in Oregon and Washington
Authors : Michael Féchir, Garrett Weaver, Curtis Roy, Thomas H. Shellhammer
Link : https://www.tandfonline.com/doi/full/10.1080/03610470.2022.2089010
Title : Mental associations with salt among Uruguayan consumers
Authors : Lucía Antúnez, Cecilia Marrero, Leandro Machín, Leticia Varela, María Rosa Curutchet, Gastón Ares
Link : Mental associations with salt among Uruguayan consumers
Title : Impact of Rebaudioside A Degradation Compounds on Flavor Perception
Authors : Lui Yifan
Link : OhioLINK ETD: Liu, Yifan
Title : Acceptability of thickened and protein enhanced ice cream for use in long term care facilities
Authors : Taylor K. McDowell, Judith Lowe, Matthew B. McSweeney
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/jtxs.12712
Title : Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine
Authors : D. Espinase Nandorfy, F. Watson, D. Likos, T. Siebert, K. Bindon, S. Kassara, R. Shellie, R. Keast, I.L. Francis
Link : https://onlinelibrary.wiley.com/doi/full/10.1111/ajgw.12564
Title : Pre-oxidation drying of Cyclopia plant material to eliminate a bottleneck in conventional manufacture of traditional honeybush tea – impact on infusion quality
Authors : Elizabeth Joubert, Alicia Petrus, Brigitte-V.P. du-Preez, Chantelle Human, Magdalena Muller, Marieta van-der-Rijst, Dalene de-Beer, Erika-Ilette Moelich
Title : Optimization of flour-replacing ingredients for low-carbohydrate, gluten-free muffins via a mixture design with complete sucrose substitution by d-allulose or d-tagatose.
Authors : Melinda M. Moss, Erin N. Caswell, Andrew W. Yeargin, Nathan A. Volz, Jessica C. Woodland, Leah C. Guthrie, Gene J. Ahlborn, Dennis L. Eggett, Bradley J. Taylor
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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.
