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In October we had a total of 9 publications come from the Academic Consortium. Please find them listed below!
Title : Using check-all-that-apply to evaluate wine and food pairings: An investigation with white wines
Authors : Rachael Moss, Sophie Barker, Matthew B. Sweeney
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12720
Title : Massively collaborative crowdsourced research on COVID19 and the chemical senses
Authors : Elisabeth Weir, Danielle Reed, M. Yanina Pepino, Maria Veldhuizen, John Hayes
Link : https://psyarxiv.com/z36xe/
Title : Taste and chirality: l-glucose sweetness is mediated by TAS1R2/TAS2R3 receptor
Authors : Nitzan Dubovski, Yaron Ben Shoshan-Galeczki, Einav Malach, Masha Y Niv
Link : https://www.sciencedirect.com/science/article/abs/pii/S0308814621023992
Title : Remote testing: sensory test during Covid-19 pandemic and beyond
Authors : Caterina Dinnella, Lapo Pierguidi, Sara Spinelli, Monica Borgogno, Tullia Gallina Toschi, Stefano Predieri, Giliana Lavezzi, Francesca Trapani, Matilda Tura, Massimiliano Magli, Alessandra Bendini, Erminio Monteleone
Link : https://www.sciencedirect.com/science/article/pii/S0950329321003190
Title : The effect of fat and coffee concentration on the consumer acceptance of iced-coffee beverages
Authors : M M Chayan Mahmud, Robert A. Shellie, Mohammadreza Mohebbi, Dipendra Kumar Mahato, Russell Keast
Link : https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.15932
Title : Influences of hydrothermal and pressure treatments of wheat bran on the quality and sensory attributes of whole wheat Chinese steamed bread and pancakes
Authors : Fengyun Ma, Yu Young Lee, Eunhee Park, Yaguang Luo, Stephen Delwiche, Byung-Kee Baik
Link : https://www.sciencedirect.com/science/article/abs/pii/S0733521021001971
Title : Factors Affecting Sensory Acceptance of Thickened Liquids Used in Dysphagia Management
Authors : Allison N. Cox
Link : https://scholarworks.umass.edu/masters_theses_2/1100/
Title : The effect of Zimbabwean tannin-free sorghum flour substitution on fine dried noodles quality characteristics
Authors : Fei Xu, Nhlanhla Mtelisi Dube, Han Rui, Renyong Zhao, Yuanhui Wang, Jie Chen
Link : https://www.sciencedirect.com/science/article/abs/pii/S0733521021001612
Title : Carbohydrate Taste Is Associated with Food Intake and Body Mass in Healthy Australian Adults
Authors : Andrew Costanzo, Natwalinkhol Settapramote, Niramon Utama-ang, Uracha Wanich, Simone Lewin, Russell Keast
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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.
