If you can believe it, May had over double the amount of publications that April did with a total of 21! These publications covered a wide variety of topics from different foods, supplements and packaging. You can find links to all the publications below:
Title : Quality assessment of dried organic bell peppers through composition and sensory analysis
Authors : Giulia Bianchi, Roberto Lo Scalzo, Marta Fibiani, Dario Paolo, Marta Vignati, Gabriele Campanelli & Ulla Kidmose
Link : https://link.springer.com/article/10.1007/s00217-021-03757-3
Title : Effect of Feeding Barley, Corn, and a Barley/Corn Blend on Beef Composition and End-Product Palatability
Authors : Wilson Barragán-Hernández, Michael E. R. Dugan, Jennifer L. Aalhus, Gregory Penner, Payam Vahmani, Óscar López-Campos, Manuel Juárez, José Segura, Liliana Mahecha-Ledesma & Nuria Prieto
Title : Perception of Aqueous Ethanol Binary Mixtures Containing Alcohol-Relevant Taste and Chemesthetic Stimuli
Authors : Margaret Thibodeau & Gary Pickering
Title : Use of the Kano model and sensory evaluation in the development of an iron supplement for women
Authors : Heidy Lorena Ferrari Audiverth, Aline de Oliveira Garcia, Rita de Cássia Salvucci Celeste Ormenese & Maria Teresa Bertoldo Pacheco
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12655
Title : Sensory characterization of commercial cream cheese by the consumer using check‐all‐that‐apply questions
Authors : Aline Foguel, Juliana Neves Rodrigues Ract & Roberta Claro da Silva
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12658
Title : Consumer Acceptability and Sensory Profile of Sustainable Paper-Based Packaging
Authors : Stella Lignou & Omobolanle O. Oloyede
Title : Beneficial Horticultural Responses from the Application of Solar Thermotherapy to Mature Huanglongbing-affected Citrus Trees
Authors : Cheryl M. Armstrong, Melissa S. Doud, Weiqi Luo, Smita Raithore, Elizabeth A. Baldwin, Wei Zhao, Anne Plotto, Jinhe Bai, John A. Manthey, Ed Stover, Youngping Duan
Link : https://www.sciencedirect.com/science/article/pii/S2468014121000698
Title : Neutral pH Nonfat Dry Milk Beverages with Turbidity Reduced by Sodium Hexametaphosphate: Physical and Sensory Properties during Storage
Authors : Inseob Choi, Nan Li, Jennifer Vuia-Riser, Brandon Carter, MaryAnne Drake & Qixin Zhong
Link : https://www.sciencedirect.com/science/article/abs/pii/S0023643821008094
Title : Mechanical, sensory, and consumer evaluation of ketogenic, gluten‐free breads
Authors : Rachel Gillespie & Gene J. Ahlborn
Link : https://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.2308
Title : Design aspects of vaginal applicators that influence acceptance among target users
Authors : Alyssa J. Bakke, Toral Zaveri, Molly J. Higgins, Gregory R. Ziegler & John E. Hayes
Title : Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts
Authors : Mariana Marinho Martins, Erick Saldaña, Ana Clara Bortoluzzi Teixeira, Miriam Mabel Selani & Carmen J. Contreras-Castillo
Link : https://www.sciencedirect.com/science/article/abs/pii/S0309174021001121
Title : Exploring Plant Performance, Fruit Physicochemical Characteristics, Volatile Profiles, and Sensory Properties of Day-Neutral and Short-Day Strawberry Cultivars Grown in Texas
Authors : Gabrielle Scott, Cierra Williams, Russell W. Wallace, Xiaofen Du
Link : https://pubs.acs.org/doi/abs/10.1021/acs.jafc.1c00915
Title : Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products
Authors : Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico, Leda Cristina Muzzi Cunha, Amauri Rosenthal, Roisres Deliza, Carlos Adam Conte-Junior
Link : https://www.sciencedirect.com/science/article/abs/pii/S1466856421001119
Title : The Use of Temporal Check-All-That-Apply and Category Scaling by Experienced Panellists to Evaluate Sweet and Dry Ciders
Authors : Rachael Moss, Sophie Barker & Matthew B. McSweeney
Title : Exploring the Effects of Immersive Virtual Reality Environments on Sensory Perception of Beef Steaks and Chocolate
Authors : Emily Crofton, Niall Murray & Cristina Botinestean
Title : Consumer Acceptance of Brown and White Rice Varieties
Authors : Tanweer Aslam Gondal, Russel SJ Keast, Robert A Shellie, Snehal R Jadhav, Shirani Gamlath, Mohammadreza Mohebbi & Djin Gie Liem
Link : https://assets.researchsquare.com/files/rs-526268/v1/7786afb3-b440-448a-8f28-c3ad1bf3d579.pdf
Title : The influence of label information on the snacks parents choose for their children: Individual differences in a choice based conjoint test
Authors : AnaLaura Velázquez, Florencia Alcaire, Leticia Vidal, Paula Varela, Tormod Naes & Gastón Ares
Link : https://www.sciencedirect.com/science/article/abs/pii/S0950329321001798
Title : Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing
Authors : Yang Soo Byeon, Seung-Taik Lim, Hyun-Jin Kim, Han Sub Kwak & Sang Sook Kim
Title : Non-food odors and the Duality of Smell: Impact of odorant delivery pathway and labeling convention on olfactory perception
Authors : Mackenzie E. Hannum, Jenna A. Fryer, Christopher T. Simons
Link : https://www.sciencedirect.com/science/article/abs/pii/S0031938421001712
Title : The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement
Authors : Lester S, Hurst K, Cornacchia L, Kleijn M, Ayed C, Dinu V, M.A. Taylor, Fisk I
Link : https://www.sciencedirect.com/science/article/pii/S0195666321002324
Title : Evaluation of the Sensory, Physicochemical, and Visual Characteristics of a Sweet Cherry Cultivar Treated in a Commercial Orchard with a Cherry Cuticle Supplement when a Rainfall Event Does Not Occur
Authors : Margaret A. Cliff, Kareen Stanich & Peter M.A. Toivonen
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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.
