Academic Consortium Publications for June 2021

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.

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

Characterization of Wine Odorant Pleasantness Using Autonomic Nervous System Signals

Authors:

Kori Munk

Characterization of bitter compounds in native and hybrid american hazelnuts

Authors:

Xue Wang, Edisson Tello, Devin G. Peterson

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

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

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

Identification of sensory properties driving consumers' liking of commercially available kale and arugula

Authors:

Sophie Barker, Rachael Moss, Matthew B. McSweeney

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

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

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

Performance of Brettanomyces Yeast Strains in Primary and Secondary Beer Fermentations

Authors:

Riley Humbert

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

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

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

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

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

Virginia-grown Cider: How do Cultivar and Fermentation Strategies affect Cider Chemistry, Flavor and Consumer Valuation?

Authors:

Brenna Nicole Littleson