Results 31 to 40 of about 606,036 (159)

Consumer Avoidance of Insect Containing Foods: Primary Emotions, Perceptions and Sensory Characteristics Driving Consumers Considerations

Foods, 2019
Why do many human beings find bugs repulsive? Disgust, a psychological factor, is believed to be the main reason why consumers would not consider eating foods containing insect ingredients.
Mauricio Castro, Edgar Chambers
doaj   +1 more source

Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times

Foods, 2013
Green teas in leaf form are brewed multiple times, a common selling point. However, the flavor changes, both sensory and volatile compounds, of green teas that have been brewed multiple times are unknown.
Jeehyun Lee, Delores Chambers, Edgar Chambers   +2 more
doaj   +1 more source

Understanding the Terminology for Snack Foods and Their Texture by Consumers in Four Languages: A Qualitative Study

Foods, 2019
The choice of food products is affected by the combination of food properties, consumer motives, emotions, and context, especially in cross-cultural studies.
Rajesh Kumar, Edgar Chambers
doaj   +1 more source

Acceptability of Dry Dog Food Visual Characteristics by Consumer Segments Based on Overall Liking: a Case Study in Poland

Animals, 2018
Sensory analysis of pet foods has been emerging as an important field of study for the pet food industry over the last few decades. Few studies have been conducted on understanding the pet owners’ perception of pet foods.
David Gomez Baquero, Kadri Koppel, Delores Chambers, Karolina Hołda, Robert Głogowski, Edgar Chambers   +5 more
doaj   +1 more source

Tmem161a regulates bone formation and bone strength through the P38 MAPK pathway

Scientific Reports, 2023
Bone remodeling is an extraordinarily complex process involving a variety of factors, such as genetic, metabolic, and environmental components. Although genetic factors play a particularly important role, many have not been identified.
Takuya Nagai, Tomohisa Sekimoto, Syuji Kurogi, Tomomi Ohta, Shihoko Miyazaki, Yoichiro Yamaguchi, Takuya Tajima, Etsuo Chosa, Mai Imasaka, Kumiko Yoshinobu, Kimi Araki, Masatake Araki, Narantsog Choijookhuu, Katsuaki Sato, Yoshitaka Hishikawa, Taro Funamoto   +15 more
doaj   +1 more source

First Report on the Physicochemical and Sensory Characterization of Leucocarpa Olive Oil in Tunisia: A Comparative Study with Chemlali and Arbosana Olive Oils.

African and Mediterranean Agricultural Journal - Al Awamia
The conservation of rare olive cultivars is crucial for safeguarding agrobiodiversity and promoting the diversification of olive oil production. Leucocarpa, a white-fruited cultivar recently identified in Tunisia, remains poorly characterized despite its
Fares Zemmeli, Kaouther Ben Hassine, Noemen Daoudi, Sondes Jebri, Nouha Neili, Hechmi Chehab   +5 more
doaj   +1 more source

‘Artificial Sensory Analysis’ for Sensory Classification of Prosecco Sparkling Wines

Chemical Engineering Transactions, 2015
Real-time in-process reference to a consolidated standard during sparkling wine production would be beneficial for reducing product loss and/or allowing a timely diagnosis of intervention needs (correction etc). Instead, end-point control by assaying by the oenologist supervising batch production is the only form of (sensory) control normally carried ...
FRANCESCHI, DEBORAH, Tiranno, Marco, VINCENZI, SIMONE, BOATTO, VASCO LADISLAO, BRAVI, MARCO   +4 more
openaire   +2 more sources

SPECIFIC FEATURES OF NITROGEN METABOLISM DURING FERMENTATION OF MUST FROM WHITE GRAPE VARIETIES GROWN IN THE ODESSA REGION

Harčova Nauka ì Tehnologìâ, 2020
For wine quality management, nitrogen metabolism should be considered as a key process in the system “grape – wine.” Nitrogen is one of the dominant elements a grapevine receives from the soil.
O. Tkachenko, O. Kananykhina, T. Suhachenko, T. Turpurova, O. Titlova   +4 more
doaj   +1 more source

Coffee-Flavoured Kombucha: Development, Physicochemical Characterisation, and Sensory Analysis

Fermentation
Considering the health benefits of kombucha, already widely studied, the objective of this study was to develop kombucha beverages with the addition of an infusion of specialty arabica coffee from the first fermentation, varying the proportion of ...
Morena Senna Saito, Wilton Amaral dos Santos, Maria Eugênia de Oliveira Mamede   +2 more
doaj   +1 more source

From pungency perception to consumer preference: The driving role of alkylamide compounds in Zanthoxylum bungeanum

Food Chemistry: X
Zanthoxylum bungeanum (also known as huajiao) from different origins and varieties exhibits differences in alkylamide content and composition, leading to significant variations in pungency perception and consumer experience.
Wen Qiao, Kui Zhong, Bolin Shi, Houyin Wang, Wenxin Wang, Yake Xiang, Lihan Zhang, Kai Su, Na Wang, Lei Zhao   +9 more
doaj   +1 more source