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
Link: Is Stress Taking the Pleasure Out of Food?—A Characterization of the Food Pleasure Profiles, Appetite, and Eating Behaviors of People with Chronic Stress
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
Link: Pre-oxidation drying of Cyclopia plant material to eliminate a bottleneck in conventional manufacture of traditional honeybush tea – impact on infusion quality
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
Link: 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