June was another great month for publications! We had a total of 17 coming out of the Consortium, and you can find them listed below.
Title : Identification of sensory properties driving consumers' liking of commercially available kale and arugula
Authors : Sophie Barker, Rachael Moss, Matthew B. McSweeney
Link : https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.11346
Title : Characterization of bitter compounds in native and hybrid american hazelnuts
Authors : Xue Wang, Edisson Tello, Devin G. Peterson
Link : https://www.sciencedirect.com/science/article/abs/pii/S0308814621013170
Title : Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
Authors : Thais Cardoso Merlo, José Manuel Lorenzo, Erick Saldaña, Iliani Patinho, Alais Cristina Oliveira, Beatriz Schmidt Menegali, Miriam Mabel Selani, Rubén Domínguez, Carmen J. Contreras-Castillo
Link : https://www.sciencedirect.com/science/article/abs/pii/S0309174021001728#!
Title : Acceptance of oat-based beverages tailored for patients with cancer
Authors : Blanca E. Enriquez Fernandez, Pamela Klassen, Vera Mazurak, Lingyun Chen, Carla M. Prado, Wendy V. Wismer
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.15776
Title : Characterization of Wine Odorant Pleasantness Using Autonomic Nervous System Signals
Authors : Kori Munk
Title : Virginia-grown Cider: How do Cultivar and Fermentation Strategies affect Cider Chemistry, Flavor and Consumer Valuation?
Authors : Brenna Nicole Littleson
Title : The effect of intrinsic and extrinsic quality on the willingness to pay for a convenient meal: A combination of home-use-test with online auctions
Authors : Dolores Garrido, R. Karina Gallardo, Carolyn F. Ross, Maria Laura Montero, Juming Tang
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12682
Title : Impact of Individual Differences in Eating Rate on Oral Processing, Bolus Properties and Post-Meal Glucose Responses
Authors : Ai Ting Goh, Georgia Chatonidi, Michelle Choy, Shalini Ponnalagu, Ciarán G. Forde
Link : https://www.sciencedirect.com/science/article/pii/S0031938421001852
Title : Investigating the Relationship of Genotype and Climate Conditions on the Volatile Composition and Sensory Profile of Celery (Apium graveolens)
Authors : Lucy Turner, Stella Lignou, Frances Gawthrop, Carol Wagstaff
Title : Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii
Authors : Wei Yang, Shuxun Liu, Alexis Marsol-Vall, Roni Tähti, Oskar Laaksonen, Saila Karhu, Baoru Yang, Xueying Ma
Link : https://www.sciencedirect.com/science/article/pii/S002364382101063X#!
Title : Performance of Brettanomyces Yeast Strains in Primary and Secondary Beer Fermentations
Authors : Riley Humbert
Link : https://ir.library.oregonstate.edu/concern/honors_college_theses/9g54xr27z
Title : Identification of non-volatile compounds that negatively impact whole wheat bread flavor liking
Authors : Wen Cong, Eric Schwartz, Edisson Tello, Christopher T. Simons, Devin G. Peterson
Link : https://www.sciencedirect.com/science/article/abs/pii/S0308814621013686
Title : Health gains through loss frames: Testing the effectiveness of message framing on citizens’ use of nutritional warnings
Authors : Jimena Eguren, Lucía Antúnez, Tobia Otterbring, María Rosa Curutchet, Gastón Ares
Link : https://www.sciencedirect.com/science/article/abs/pii/S0195666321003767
Title : Sensory and Physicochemical Quality, Residual Fungicide Levels and Microbial Load in ‘Florida Radiance’ Strawberries from Different Disease Control Treatments Exposed to Simulated Supply Chain Conditions
Authors : Katrina Kelly, Yavuz Yagiz, Zheng Li, Gail Mahnken, Wlodzimierz Borejsza-Wysocki, Maurice Marshall, Charles A. Sims, Natalia Peres and Maria Cecilia do Nascimento Nunes
Title : Physicochemical Properties and Drivers of Liking and Disliking for Cooked Rice Containing Various Types of Processed Whole Wheat
Authors : Da-Been Lee, Mi-Ran Kim, Jeong-Ae Heo, Yang-Soo Byeon and Sang-Soo Kim
Title : Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods
Authors : Illani Patinho, Erick Saldaña, Miriam Mabel Selani, Ana Clara Bortoluzzi Teixeira, Beatriz Schmidt Menegali, Thais Cardoso Merlo, Juan Dario Rios-Mera, Mariana D.B. Dargelio, Heber Rodrigues, Carmen J. Contreras-Castillo
Link : https://www.sciencedirect.com/science/article/abs/pii/S0963996921004506
Title : Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer
Authors : Evan B. Craine, Stephen Bramwell, Carolyn F. Ross, Scott Fisk, Kevin M. Murphy
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.15786
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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.
