Academic Consortium Publications for February 2023

Would you like a cold snack on a hot day at the beach? Now look at a picture of a beach on a hot day. How much would you like that cold snack on the hot day at the beach now? Now look at that picture again along with an evocative description of that hot day at the beach, reminding you of how it feels to be on that beach. How much would you like that cold snack on the hot day at the beach now? In a recent study, Liem et al. investigated participants' desire for hot and cold foods under different conditions (lab with neutral text, beach photo with neutral text, beach photo with evocative sensory text). They found that participants felt more “present” on the beach with the photo and evocative text, and that feeling more present stimulated food desires for cold foods, especially in frequent beach-goers. If you are looking for something to read on that hot day at the beach while you enjoy a cold snack, check out the February 2023 publications by members of the Compusense Academic Consortium...

A Timely Application—Temporal methods, past, present, and future

Authors:

Heather R. M. Keefer, Dominic Rovai, MaryAnne Drake

Consumer perceptions of hotel shampoos and lotions

Authors:

Jessie Payne, Martin Talavera, Kadri Koppel

Development and validation of a food-related analysis–holism scale (F-AHS)

Authors:

Thadeus L. Beekman, Han-Seok Seo

Effect of fat replacement with HPMC and lecithin stabilised nanoemulsion on the physical characteristics and sensory attributes of short dough biscuits

Authors:

Julia Rodriguez-Garcia, Jansuda Kampa, Antonio Signorello, Stephanie Bull, Richard Frazier

Effects of rootstocks on the flavor quality of huanglongbing-affected sweet orange juices using targeted flavoromics strategy

Authors:

Xin Liu, Frederick G. Gmitter Jr, Jude W. Grosser, Yu Wang

Enhancement of taste by retronasal odors in patients with Wolfram Syndrome and decreased olfactory function

Authors:

Raul Alfaro, Jessica G Nicanor-Carreón, Tasha Doty, Heather Lugar, Tamara Hershey, M Yanina Pepino

Evoked sensory stimulation of the eating environment, impacts feeling of presence and food desires in an online environment

Authors:

Djin Gie Liem, Mohamed Mawas, Russel SJ. Keast

Identification of compounds that enhance bitterness of coffee brew

Authors:

Chengyu Gao, Edisson Tello, Devin G. Peterson

Multidisciplinary evaluation of plant growth promoting rhizobacteria on soil microbiome and strawberry quality

Authors:

Jun Haeng Nam, Alyssa Thibodeau, Yanping L. Qian, Michael C. Qian, Si Hong Park

Physical and sensory properties of burgers affected by different dry ageing time of beef neck

Authors:

Ivica Kos, Mateja Pećina, Darija Bendelja Ljoljić, Iva Dolenčić Špehar, Milna Tudor Kalit, Ivan Vnučec, Dalibor Bedeković, Goran Kiš, Hrvoje Maturanec

The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles

Authors:

Hao Chen, Xiao-Na Guo, Ke-Xue Zhu

Understanding the influence of minerals and amino acids on the saltiness perception from samphire extract

Authors:

Saumya Sood, Lisa Methven, Qiaofen Cheng

Use of multi-intake temporal dominance of sensations (TDS) and temporal dominance of emotions (TDE) protocols to evaluate the influence of different beverage pairings on chocolate

Authors:

Luis Isac-Torrente, Jordi Martí, Belén Isidro, Almudena Lázaro, Carolina Chaya

Using liquid smoke to control mite (Tyrophagus putrescentiae) growth on dry-cured hams during aging

Authors:

Wenjie Shao, Yan L. Campbell, Thomas W. Phillips, Charles Freeman, Xue Zhang, Jasmine D. Hendrix, V. To Kezia, Thu Dinh, William D. Rogers, M. Wes Schilling