Academic Consortium Publications for July 2022

The recently published paper, “Is Stress Taking the Pleasure Out of Food?”, presents survey results from 190 chronically stressed Dutch consumers. Moderately stressed people ate fewer meals and ate more snacks. Higher stress levels were associated with an increased loss of pleasure and appetite. If this whets your appetite to learn more, you can find the publication here [https://www.mdpi.com/2304-8158/11/13/1980]. It's just one of many excellent publications from the Compusense Academic Consortium this month, which can be found below!

Acceptability of thickened and protein enhanced ice cream for use in long term care facilities

Authors:

Taylor K. McDowell, Judith Lowe, Matthew B. McSweeney

An investigation into consumer perception and attitudes towards plant-based alternatives to milk

Authors:

Rachael Moss, Sophie Barker, Anika Falkeisen, Mackenzie Gorman, Sophie Knowles, Matthew B. McSweeney

Consumer Acceptance of Beer: An Automated Sentiment Analysis Approach

Authors:

Ellise Adia Canty

Effects of wheat flours with different farinograph and pasting characteristics on the surface tackiness of frozen cooked noodles

Authors:

Ya-Ru Zhang, Yuan-Hui Wang, Jin-Qi Shen, Yu-Ying Guo, Ying-Xiang Fei, Xiao-Yu Yu, Guo-Zhi Zhang, Wei-Min Guo, Mei-Hui Yan

Exploring the Regional Identity of Cascade and Mosaic® Hops Grown at Different Locations in Oregon and Washington

Authors:

Michael Féchir, Garrett Weaver, Curtis Roy, Thomas H. Shellhammer

Impact of Rebaudioside A Degradation Compounds on Flavor Perception

Authors:

Lui Yifan

Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine

Authors:

D. Espinase Nandorfy, F. Watson, D. Likos, T. Siebert, K. Bindon, S. Kassara, R. Shellie, R. Keast, I.L. Francis

Is Stress Taking the Pleasure Out of Food?—A Characterization of the Food Pleasure Profiles, Appetite, and Eating Behaviors of People with Chronic Stress

Authors:

Nikoline Bach Hyldelund, Chanette Frederiksen, Derek Victor Byrne, Barbara Vad Andersen

Mental associations with salt among Uruguayan consumers

Authors:

Lucía Antúnez, Cecilia Marrero, Leandro Machín, Leticia Varela, María Rosa Curutchet, Gastón Ares

Optimization of flour-replacing ingredients for low-carbohydrate, gluten-free muffins via a mixture design with complete sucrose substitution by d-allulose or d-tagatose.

Authors:

Melinda M. Moss, Erin N. Caswell, Andrew W. Yeargin, Nathan A. Volz, Jessica C. Woodland, Leah C. Guthrie, Gene J. Ahlborn, Dennis L. Eggett, Bradley J. Taylor

Pre-oxidation drying of Cyclopia plant material to eliminate a bottleneck in conventional manufacture of traditional honeybush tea – impact on infusion quality

Authors:

Elizabeth Joubert, Alicia Petrus, Brigitte-V.P. du-Preez, Chantelle Human, Magdalena Muller, Marieta van-der-Rijst, Dalene de-Beer, Erika-Ilette Moelich

Salt reduction in potato chips using microparticulated salt and spices: A sensory study with consumers

Authors:

Fernanda Santos De Assis, Ana Paula Rebellato, Juliana Azevedo Lima Pallone, Jorge Herman Behrens

The influence of storage conditions on the chemistry and flavor of hoppy ales

Authors:

Christian Schubert, Scott Lafontaine, Johanna Dennenlöhr, Sarah Thörner, Nils Rettberg