Academic Consortium Publications for October 2021

In October we had a total of 9 publications come from the Academic Consortium. Please find them listed below!

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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

Factors Affecting Sensory Acceptance of Thickened Liquids Used in Dysphagia Management

Authors:
Allison N. Cox

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

Massively collaborative crowdsourced research on COVID19 and the chemical senses

Authors:
Elisabeth Weir, Danielle Reed, M. Yanina Pepino, Maria Veldhuizen, John Hayes

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

Taste and chirality: l-glucose sweetness is mediated by TAS1R2/TAS2R3 receptor

Authors:
Nitzan Dubovski, Yaron Ben Shoshan-Galeczki, Einav Malach, Masha Y Niv

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

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

Using check-all-that-apply to evaluate wine and food pairings: An investigation with white wines

Authors:
Rachael Moss, Sophie Barker, Matthew B. Sweeney