In November, we had 17 publications come from the Academic Consortium! Please find them listed below.
Title : Strategies to reduce the sugar content of dairy products targeted at children
Authors : Velázquez Mendoza, Ana Laura
Link : https://www.colibri.udelar.edu.uy/jspui/handle/20.500.12008/30048
Title : The application of chitosan in food-grade coatings to control Tyrophagus putrescentiae on dry-cured hams and the effects on sensory properties
Authors : Wenjie Shao, Yan L. Campbell, Thomas W. Phillips, Charles Freeman, Santanu Kundu, Courtney A. Crist, J. Byron Williams, M. Wes Schilling
Link : https://www.sciencedirect.com/science/article/abs/pii/S0022474X21001387
Title : The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity
Authors : Sulo Roukka, Sari Puputti, Heikki Aisala, Ulla Hoppu, Laila Seppä, Mari A. Sandell
Title : An empirical evaluation of supra-threshold sensitivity measures for decremental and incremental stimulus intensity: Data from gustatory and olfactory performance
Authors : Sashie Abeywickrema, Rachel Ginieis, Indrawati Oey, Mei Peng
Link : https://www.sciencedirect.com/science/article/abs/pii/S0950329321003396
Title : Do Consumers Want Seaweed in Their Food? A Study Evaluating Emotional Responses to Foods Containing Seaweed
Authors : Rachael Moss, Matthew B. McSweeney
Title : Effect of sodium carbonate on rheological, structural, and sensory properties of wheat dough and noodle
Authors : Fei Xu, Jie Chen, Jia-Ying Ren, Shu-Hang Liu, Leu Wang, Yuan-hui Wang
Link : https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.16148
Title : The effects of frequency-specific, non-invasive, median nerve stimulation on food-related attention and appetite
Authors : Ashim Maharjan, Mei Peng, Yusuf O. Cakmak
Link : https://www.sciencedirect.com/science/article/abs/pii/S0195666321007145
Title : A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager
Authors : Christine Dietz, David Cook, Qian Yang, Colin Wilson, Rebecca Ford
Link : https://www.sciencedirect.com/science/article/abs/pii/S0950329321003529
Title : Sensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses
Authors : Yanxin Lin, Yaran Liu, Shuxun Liu, Maaria Kortesniemi, Jiani Liu, Baoqing Zhu, Oskar Laaksonen
Link : https://www.sciencedirect.com/science/article/abs/pii/S0963996921007092
Title : Sensory profiles and mothers’ expectations and beliefs about age appropriate snacks for infants and toddlers in Singapore
Authors : Vicki Wei Kee Tan, Amanda JiaYing Lim, Keri McCrickerd, Ciarán G.Forde
Link : https://www.sciencedirect.com/science/article/pii/S0950329321003566
Title : Changes in Fried Rice Batter with Increased Resistant Starch and Effects on Sensory Quality of Battered Fried Onions
Authors : Stephen M. Boue, Ming-Hsuan Chen, Kim W. Daigle, Jeanne M. Lea, Karen L. Bett-Garber
Link : https://onlinelibrary.wiley.com/doi/abs/10.1002/cche.10502
Title : Effects of thermal processing on flavor and consumer perception using tomato juice produced from Florida grown fresh market cultivars
Authors : Stephen J. Koltun, Andrew J. MacIntosh, Renee M. Goodrich-Schneider, Harry J. Klee, Samuel F. Hutton, Luciano J. Junoy, Paul J. Sarnoski
Link : https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/jfpp.16164
Title : Sensory Methods to Investigate Consumer Perception of Food Products.
Authors : Heather Keefer
Link : https://repository.lib.ncsu.edu/bitstream/handle/1840.20/39240/etd.pdf?sequence=1
Title : US Consumers' Perceptions of Raw and Cooked Broken Rice
Authors : Matthew G. Richardson, Philip Glen Crandall, Han-Seok Seo, Corliss A. O'Bryan
Title : Effects of Commensality Condition on Food Perception and Ingestive Behavior. Proceedings 2021, 68, x
Authors : Ragita C. Pramudya, Asmita Singh, Alana Patterson, Nguyen K. Ngo, Han-Seok Seo
Link : https://sciforum.net/manuscripts/11004/manuscript.pdf
Title : Consumer's perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer
Authors : Miriam Mabel Selani, Paulo Henrique Bertucci Ramos, Illani Patinho, Fabiana França, Samara dos Santos Harada-Padermo, Carmen J. Contreras-Castillo, Erick Saldaña
Link : https://www.sciencedirect.com/science/article/abs/pii/S0309174021003065
Title : Massively collaborative crowdsourced research on COVID19 and the chemical senses: Insights and outcomes
Authors : Elisabeth M. Weir, Danielle R. Reed, M.Yanina Pepino, Maria G. Veldhuizen, John E. Hayes
Link : https://www.sciencedirect.com/science/article/pii/S0950329321003657
Email: info@compusense.com
1 800 367 6666 (North America)
1 519 836 9993 (International)
412 Laird Road Unit #104
Guelph, ON
Canada N1G 3X7
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.
