Results 31 to 40 of about 58,681,803 (141)

Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers

Foods, 2022
Recently, the interest in tropical fruits has increased widely even beyond their production areas, but the perishable nature of these fruits makes their marketing difficult. However, due to its special sensory characteristics and nutritional value, lulo (
María Remedios Marín-Arroyo, Sofía Marcela González-Bonilla   +1 more
doaj   +1 more source

Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources

, 2023
In the last decade, other quality attributes have emerged as the main aspects that impact pork consumers acceptance, such as environmentally friendly production, nutritional value, and animal welfare.
Aline Silva Mello Cesar (2994006), Luiz Lehmann Coutinho (2994015), Ariana Nascimento Meira (8073974), Allan Paul Schinckel (6047585), Laura Woigt Pian (13778357), Iliani Patinho (13778372), Julia Dezen Gomes (13778363), Julia Pereira Martins da Silva (13778351), Albino Luchiari Filho (13778375), Amoracyr José Costa Nuñez (13778378), Gabriel Costa Monteiro Moreira (5821850), Débora de Campos (13778360), Janaína Lustosa Gonçales (13778366), Erick Saldaña (10442588), Vivian Vezzoni Almeida (13778354), Carmen Josefina Contreras-Castillo (10442600), Mariana Damiames Baccarin Dargelio (13778369)   +16 more
core   +1 more source

Proposal of two facial scales using emojis as tools to understand emotions in research with Brazilian consumers

Acta Scientiarum: Technology, 2022
Emojis are used in digital communication to express feelings and emotions and are commonly used on social media platforms. Research aiming to interpret the meaning of facial emojis is needed and should consider differences among several characteristics ...
Luana Santos, Natália Alencar, Jéssica Rodrigues, Aline Gonçalves, Felipe Trombete   +4 more
doaj   +1 more source

An Approach to the Spanish Consumer’s Perception of the Sensory Quality of Environmentally Friendly Seabass

Foods, 2021
Seabass is one of the leading aquaculture species in Europe. Sensory analysis is essential for new product development. This research focused on establishing and differentiating the opinion of consumers about seabass quality obtained with organic feeding.
Juan Benito Calanche Morales, Ana Tomás-Vidal, Edilson Ronny Cusiyunca Phoco, Silvia Martínez-Llorens, Pedro L. Marquina, Miguel Jover-Cerdá, Pedro Roncalés, José Antonio Beltrán   +7 more
doaj   +1 more source

Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions

OENO One, 2020
Anthocyanins are extracted from grape skins during maceration and are responsible for the red colour of wine. Their contribution to in-mouth sensations is mainly related to their interactions with condensed tannins, which are largely responsible for wine
Maria Alessandra Paissoni, Pierre Waffo-Teguo, Wen Ma, Michael Jourdes, Simone Giacosa, Susana Río Segade, Luca Rolle, Pierre-Louis Teissedre   +7 more
doaj   +1 more source

Discrimination Ability of Assessors in Check-All-That-Apply Tests: Method and Product Development [PDF]

, 2021
Binary similarity measures have been used in several research fields, but their application in sensory data analysis is limited as of yet. Since check-all-that-apply (CATA) data consist of binary answers from the participants, binary similarity measures ...
Gere, Attila, Anita Rácz, Biró, Barbara, Bajusz, Dávid, Attila Gere, Rácz, Anita, Barbara Biró, Dávid Bajusz   +7 more
core   +1 more source

EXTRATO DE BIXINA DE SEMENTES DE URUCUM COMO CORANTE NATURAL NA FORMULAÇÃO DE PIPOCA DE MICRO-ONDAS: AVALIAÇÃO SENSORIAL E EFEITOS EM DETERMINADOS PARÂMETROS DE QUALIDADE

Holos, 2020
Esta pesquisa teve como objetivo obter um extrato lipídico rico em bixina, a partir de sementes de urucum e, avaliar a viabilidade de seu uso como corante natural na formulação de pipoca de micro-ondas. Sementes de urucum com 4,42 ± 0,32% de bixina foram
Meiry Ellen Ramos Chamone, Andressa Aparecida Santos Oliveira, Rafael Araújo Miguel, Valéria Aparecida Vieira Queiroz, Felipe Machado Trombete   +4 more
doaj   +1 more source

Consumer acceptability and fragrance quality differentiate on of Mogiana coffee types using the Check-All-That-Apply (CATA) method

Anais da Academia Brasileira de Ciências, 2023
Coffee, one of the most produced and consumed beverage in the world, has a range of variability in its quality. The aim of this work was to evaluate the consumer capacity to perceive the coffee quality through their fragrance and to verify the influence ...
LUIZA Z. BENEDITO, CLARA MARIANA G. LIMA, FABIANA C. PIRES, ANA ELISA AMARAL, SILVANI VERRUCK, ROSEMARY G.F.A. PEREIRA   +5 more
doaj   +1 more source

An Exploratory Study of the Factors That May Affect Female Consumers’ Buying Decision of Nail Polishes

Cosmetics, 2015
The objective of this study was to determine what factors female consumers valued more when they buy nail polish. Ninety-eight female consumers participated in a nail polish consumer study at the Sensory Analysis Center, Kansas State University.
Chen Sun, Koushik Adhikari, Kadri Koppel
doaj   +1 more source

Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology

Foods, 2021
Capturing and understanding consumers’ perceptions is not a simple quest, particularly for wine, which is one of the most complex beverages. In contrast to the increasing amount of wine import and consumption, studies on how Korean consumers perceive ...
Jiyun Yang, Jeehyun Lee
doaj   +1 more source