Dried spices & food creating a map of the world.

Academic Consortium Publications for January 2026

One of the standout January publications from the Compusense Academic Consortium comes from Uyen Thuy Xuan Phan and Edgar Chambers IV. Expanding the original Food Choice Map (FCM), the authors proposed the innovative Food Choice Map (iFCM) for capturing not only foods and beverages consumed, but also eating occasions, frequency, and personal motivations. Their study involved 100 participants who used the iFCM to create personalized visual maps of their weekly dietary patterns and related motivations. Data coded into fifteen motivation constructs were analyzed to understand how diet, eating occasions, and motivations were interrelated. One notable finding: meals and snacks differed not only in the types of foods consumed but also in the motivations driving those choices. Are you looking for a tool to understand diets and want a map to get you from where you are now to where you could read this publication? This link gives you the shortest route to the iFCM publication and a list of all the Compusense Academic Consortium publications from January.

Characterization of Saccharomyces uvarum CN1 for Its Use in Aromatic White Wine Production and Mitigation of Negative Aromas from Rot-Affected Fruit

Authors:

Daniel Phillipow

Consumer Perception of Cows' Milk and Plant-Based Milk Alternatives: Comparing Aotearoa–New Zealand and Singapore Consumers

Authors:

Maheeka Isurinie Weerawarna Nilaweera Ran Patabandige, A. Jonathan R. Godfrey, Amanda Jia Ying Lim, Jia Wen Xanthe Lin, Janani R, Meika Foster, Joanne Hort

Correspondence between stated and operational preferences – An examination of overall liking, preference rankings, and three methods of takeaway choice

Authors:

Adam Chismar, Christopher T. Simons

Effect of glass swirling on the removal of ‘reductive’ off-odours caused by H2S in wine

Authors:

Matija Lesković, Marlize Z. Bekker, Siyabonga Shoba, Jeanne Brand, Wessel Du Toit

Effect of roasting on the chemical profiles of white and black sesame seeds during accelerated storage

Authors:

Hao Liu, Shu-Guang Gao, Ming-Zhe Sun, Mei-Qi Yang, Huai-Yang Cao, Ke-Xin Zhang, Min-Shu Hong, Rui-Fu Cui, Zhao Qin, Hua-Min Liu, Xue-Ya Wang, Zhi-Jie Li

Impact of Drought Stress Timing and Intensity on Physiological Performance and Wine Quality in Two White Grapevine Cultivars Planted in a Mountain Vineyard

Authors:

Fadwa Benyahia, Carina Veronica Gonzalez, Ahmed Ben Abdelkader, Dolores Asensio, Amy Kadison, Florian Haas, Barbara Raifer, Georg Wohlfahrt, Damiano Zanotelli, Massimo Tagliavini, Carlo Andreotti

In situ analysis of the effect of saliva and eating behaviour on oral salt release

Authors:

Yangcheng Gao, Yong Chen, Jianshe Chen, Sergey V. Lishchuk, Rammile Ettelaie

Incorporating crop rotation and malted faba beans to enhance beer sustainability

Authors:

Nazia Deoghare, Raimo Koljonen, Nils Rettberg, Annika Wilhelmson, Kristoffer Krogerus

Physicochemical stability of aspalathin-rich rooibos iced tea powders under accelerated storage conditions as affected by formulation

Authors:

Dalene de Beer, Chantelle Human, Brigitte V.P. du Preez, Erika I. Moelich, Marique Aucamp, Marieta van der Rijist, Elizabeth Joubert

Salivary modulation of organic acid effects on pungency perception in baijiu

Authors:

Guangnan Wang, Charles Spence, Zhuoshun Dai, Fuping Zheng, Xingqian Ye, Baoguo Sun, Huan Cheng

Structured Plant-Based Oil as Healthier Alternatives to Conventional Fats in Chocolate Cream Fillings

Authors:

Md. Jannatul Ferdaus, Niaz Mahmud, Jiana Rebeca Matamoros, Lina Casale Aragon-Alegro, Roberta Claro da Silva

The Use of Rheological and Tribological Techniques for Texture Assessment of Ambient Yoghurt

Authors:

Shuli Hu, Hui Li, Hongliang Li, Hairan Ma, Yajun Fei, Xiuying Wu, Wenbin Zhu, Jianshe Chen, Shuanghong Li

The innovative food choice map as a bottom-up mixed-methods approach to studying food choice motivations

Authors:

Uyen Thuy Xuan Phan, Edgar Chambers

Volatile compounds and sensory profile of suspensions of fresh and stored oat flour from batches of pure Finnish cultivars

Authors:

Anna Puganen, Annelie Damerau, Sari A. Hakanen, Baoru Yang, Oskar Laaksonen, Kaisa M. Linderborg