Results 191 to 200 of about 18,320 (257)

Sensory profiling of South Korean grape wines: a comparison of fast profiling methods and evaluation environments

open access: yesJournal of the Science of Food and Agriculture, Volume 106, Issue 14, Page 8639-8656, November 2026.
Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo   +5 more
wiley   +1 more source

Notes From the Editorial Collective

open access: yes
Anthropology of Work Review, Volume 47, Issue 2, December 2026.
Letizia Bonanno   +2 more
wiley   +1 more source

Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (Malva sylvestris L.) petal herbal tea: impact of diverse brewing conditions

open access: yesJournal of the Science of Food and Agriculture, Volume 106, Issue 14, Page 8724-8741, November 2026.
Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour   +2 more
wiley   +1 more source

Creating a Safety Net—Nursing Staffs' Perceptions of Conducting Suicide Risk Assessments via Telephone Within Specialised Psychiatric Care

open access: yesNursing Open, Volume 13, Issue 11, November 2026.
ABSTRACT Aim To describe nursing staffs' perceptions of conducting suicide risk assessments via telephone within specialised psychiatric care. Design Twenty‐two nursing staff working in three psychiatric care units in central Sweden were interviewed. Phenomenographic analysis was used to analyse the data.
Rikard Wärdig, Sally Hultsjö
wiley   +1 more source

How the Sea Salt Chocolate Cookie Became a Thing: The Role of Flavor Pairing in Obesity

open access: yesObesity, Volume 34, Issue 11, Page 2016-2019, November 2026.
Proposed framework illustrating how flavor pairing and multisensory flavor architecture may sustain hedonic eating through enhanced palatability, reward preservation, delayed sensory‐specific satiety, and post‐ingestive signaling, thereby promoting excess energy intake and obesity risk.
Mohammed Ayyad, Eugene Kim
wiley   +1 more source

Susceptibility of Cooking Herbs to Stored-Product Moths. [PDF]

open access: yesInsects
Malabusini S   +4 more
europepmc   +1 more source

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