A vibrant bowl of ramen noodle soup topped with a soft-boiled egg, fresh herbs, and garnishes, served on a turquoise plate with chopsticks.

Academic Consortium Publications for July 2025

For the month of July, we highlight research by Joe Dare Nyefene, Felix Mills‐Robertson, Isaac Amoah, Charles Apprey, and Christopher Edeh investigating the potential use of egg powder to fortify Tom Brown, a traditional porridge made of grains and legumes that is widely consumed in Ghana and other parts of West Africa. A fortified Tom Brown with a more complete nutritional profile has the potential to reduce malnourishment. Variants of Tom Brown with different corn-to-egg powder ratios were evaluated based on nutritional and sensory measures. Hedonic responses from 75 primary school pupils indicating the 5:1 corn-to-egg powder ratio was preferred, so held the most promise. Read more about this and other July publications here.

Analysing TCATA citation proportions as a tool to optimise temporal vocabulary selection: a case study of whey protein model beverages

Authors:

Holly Giles, Stephanie P. Bull, Stella Lignou, Joe Gallagher, Marianthi Faka, Lisa Methven

Comparison of ratings based and choice based approaches at integrating sensory attributes with extrinsic product attributes

Authors:

Samuel Hoffman, Guilherme Signorini, Christopher T. Simons

Consumer Perception of Plant-Based Chocolate Bars Using Static and Dynamic Sensory Methodologies

Authors:

Matthew Code, Emily Dolan, Deborah Nash, Mackenzie Gorman, Matthew B. McSweeney

Effect of rare sugars on physical and sensory properties of doughs and biscuits

Authors:

Ana Maria Gomez-Betancur, Stella Lignou, Beril Pinarli, Victoria Norton, Julia Rodriguez-Garcia

Evaluating consumer affective thresholds in high protein beverages using different approaches : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand

Authors:

Elise Waddell

Genome-wide association study of the taste and hedonic ratings of the low-calorie sweetener acesulfame potassium

Authors:

Mengyuan Kan, Luis R. Saraiva, Liang-Dar Hwang, Elizabeth D. Lowenthal, Blanca E. Himes, Julie A. Mennella

Impact of storage of oat bran flour and dispersion on lipid oxidation, odour profile, and oxidative degradation of beta-glucan

Authors:

Outi Mattila, Natalia Rosa-Sibakov, Hanna Ahola, Anna-Maija Lampi, Oskar Laaksonen, Martina Lille, Sari A. Hakanen, Vieno Piironen, Kaisa M. Linderborg, Emilia Nordlund

Nutritional Composition and Acceptability of Egg Powder‐Fortified Tom Brown Among School‐Aged Children in the Wa Municipality

Authors:

Joe Dare Nyefene, Felix Mills-Roberston, Isaac Amoah, Charles Apprey, Christopher Edeh

Old, new, or borrowed – the role of familiarity and cross-cultural recipe integration in the liking and choices of fish products

Authors:

Nora Logrén, Terhi Pohjanheimo, Mari Sandell, Anu Hopia

Relating tribology to astringency perception in acidic plant protein-fortified fiber-based smoothies

Authors:

Ben Kew, Xinyi Guo, Alice Heath, Kieran Tuohy, Anthony Buckley, Anwesha Sarkar

Understanding cultural differences across global descriptive sensory panels using Generalized Procrustes Analysis

Authors:

Huizi Yu, Beth Logan, Shun Xie, Ellena S. King

Unravelling the interplay between the oral microbiota and the salivary environment: links with body mass index and taste perception

Authors:

Paula Calvo López-Dávalos, Eric Neyraud, Teresa Requena, Hélène Brignot, M. Ángeles Pozo-Bayón, Carolina Muñoz-González