Academic Consortium Publications for August 2021

August broke the record for number of publications coming out of the Academic Consortium with 23! There was a large variety in the different studies published from protein beverages to descriptive analysis done on California grown avocados. All of the publications are provided below.

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Changes in key hop-derived compounds and their impact on perceived dry-hop flavour in beers after storage at cold and ambient temperature

Authors:
Oliver Kemp, Saskia Hofmann, Ilka Braumann, Sidsel Jensen, Adam Fenton, Olayide Oladokun

Charting the Future of E-Grocery: An Evaluation of the Use of Digital Imagery as a Sensory Analysis Tool for Fresh Fruits

Authors:
Eunhee Park, Yanguang Luo, Frances Trouth and Jorge M. Fonseca

Compositional Changes in Smoke-Affected Grape Juice as a Consequence of Activated Carbon Treatment and the Impact on Phenolic Compounds and Smoke Flavor in Wine

Authors:
Julie A. Culbert, WenWen Jiang, Eleanor Bilogrevic, Desireé Likos, I. Leigh Francis, Mark P. Krstic, and Markus J. Herderich

Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation

Authors:
Mariana M Delorme, Tatiana C Pimentel, Monica Q Freitas, Diogo T da Cunha, Ramon Silva, Jonas Toledo Guimarães, Hugo Scudino, Erick A Esmerino, Maria Carmella K H Duarte, Adriano G Cruz

Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low-cost extruder

Authors:
Isiguzoro O. Onyeoziri, Pablo Torres-Aguilar, Bruce R. Hamaker, John R. N. Taylor, Henriëtta L. de Kock

Discriminability and uncertainty in principal component analysis (PCA) of temporal check-all-that-apply (TCATA) data

Authors:
J.C. Castura, D.N. Rutledge, C.F. Ross, T. Naes

Effect of Citrus Fiber Addition on Quality Attributes of Fully Cooked Deli-Style Turkey Breast

Authors:
McKenna J. Powell, Joseph G. Sebranek, Kenneth J. Prusa, Rodrigo Tarté

Effect of Filter Types on Physicochemical Properties, Volatile Compounds, and Sensory Evaluations of Purified Water by Point-of-Use Water Treatment

Authors:
Mi-Ran Kim, JeongAe Heo, Sang Sook Kim, Eui-Cheol Shin, Chang Guk Boo and Han Sub Kwak

Effect of postmortem tenderization strategies (pre-tumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcasses

Authors:
Z Pietrasik, Phyllis J Shand

Effects of Sensory Cues on Product Acceptability and Consumer Perceptions, Emotions, and Behavior

Authors:
Cristhiam Gurdian Curran

Exploring environmental and storage factors affecting sensory, physical and chemical attributes of six southern highbush blueberry cultivars

Authors:
Haley Sater, Luís Felipe V .Ferrão, James Olmstead, Patricio R. Munoz, Jinhe Bai, Alwin Hopf, Anne Plotto

Fumigating Citrus with Phosphine Does Not Impact Marketability or Eating Quality

Authors:
David Obenland, James R. Cranney, Steve Tebbets, Spencer Walse, and Mary Lu Arpaia

Handedness and Scale Orientation Effects on Consumer Usage of Sensory Scaling

Authors:
Tyler Butterfield

Investigating Methods to Mitigate Whey Protein Derived Mouthdrying

Authors:
Victoria Norton, Stella Lignou, Marianthi Faka, Julia Rodriguez-Garcia and Lisa Methven

Is COVID-19 a threat or an opportunity for healthy eating? An exploration of the factors that moderate the impact of the pandemic on eating habits in Uruguay

Authors:
Leticia Vidala, Gerónimo Brunet, María Rosa Curutchet, Alejandra Gironad, Valeria Pardiñas, Daniella Guerra, Estefanía Platero, Lucía Machado, Fernanda González, Vanessa Gugliucci, Gastón Aresa

Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour

Authors:
Tamires Alcântara Dourado Gomes Machado, Maria Teresa Bertoldo Pacheco, Rita de Cássia Ramos do Egypto Queiroga, Letícia Medeiros Cavalcante, Fabrícia França Bezerril, Rita de Cássia Salvucci Celeste Ormenese, Aline de Oliveira Garcia, Elizabeth Harumi Nabeshima, Maria Manuela Estevez Pintado, Maria Elieidy Gomes de Oliveira

Optimisation of Concentration of Undaria pinnarifida (Wakame) and Himathalia elongate (Sea Spaghetti) Varieties to Effect Digestibility, Texture and Consumer Attribute Preference

Authors:
Jonathan D. Wilkin, Katrina Ross, Tiffany Alric, Matthew Hooper, John V. Grigor & Boon-Seang Chu

Sensory characterization of two California-grown avocado varieties (Persea americana Mill.) over the harvest season by descriptive analysis and consumer tests

Authors:
Bethany J. Hausch, Mary Lu Arpaia, Salvatore Campisi-Pinto, David M. Obenland

Sensory properties and consumer acceptance of ready-to-drink vanilla protein beverages

Authors:
Yaozheng Liu, Rachel S. Del Toro-Gipson, MaryAnne Drake

Story Completion technique: A useful methodology to evaluate the risk perception of consumers from different regions of Brazil about cheeses sold at open markets

Authors:
Wanessa P. da Silva, Tatiana C. Pimentel, Camila B. F. da Silva, Mônica M. Pagani, Adriano G. da Cruz, Mônica Q. Freitas, Erick A. Esmerino

The Free-Linking Task: A graph-inspired method for generating non-disjoint similarity data with food products

Authors:
Jacob Lahne, Katherine Phetxumphou, Marino Tejedor-Romero, David Orden

The effect of carrier on consumer liking of soy sauce

Authors:
Heather R. M. Keefer, William S. Harwood, Daniel Ennis, MaryAnne Drake

The role of an individual's olfactory discriminability in influencing snacking and habitual energy intake

Authors:
Rachel Ginieis, Sashie Abeywickrema, Indrawati Oey, Elizabeth A. Franz, Tracy Perry, Russel S J Keast, Mei Peng