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Academic Consortium Publications for November 2021

In November, we had 17 publications come from the Academic Consortium! Please find them listed below.

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

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

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

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

Do Consumers Want Seaweed in Their Food? A Study Evaluating Emotional Responses to Foods Containing Seaweed

Authors:

Rachael Moss, Matthew B. McSweeney

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

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

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

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

Sensory Methods to Investigate Consumer Perception of Food Products.

Authors:

Heather Keefer

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

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

Strategies to reduce the sugar content of dairy products targeted at children

Authors:

Velázquez Mendoza, Ana Laura

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

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

The effects of frequency-specific, non-invasive, median nerve stimulation on food-related attention and appetite

Authors:

Ashim Maharjan, Mei Peng, Yusuf O. Cakmak

US Consumers' Perceptions of Raw and Cooked Broken Rice

Authors:

Matthew G. Richardson, Philip Glen Crandall, Han-Seok Seo, Corliss A. O'Bryan