Results 91 to 100 of about 839,620 (232)

From Odors to Colors: Sensory Perception in Neurodiverse Mexican Youth

Topics in Cognitive Science, EarlyView.
Abstract Previous work has shown that humans make consistent associations between odor and color. However, neurodiverse individuals, especially those with autism spectrum disorder (ASD), perceive and interpret sensory information differently from their neurotypical peers.
Patricia Zavaleta‐Ramírez, Mireia L. Sole Pi, Emilio Ruiz Alanis, Marcos F. Rosetti, Carolyn K. O'Meara   +4 more
wiley   +1 more source

A Hierarchy of Crossmodal Odor Associations: Exploring the Role of Pleasantness and Edibility in Odor Crossmodal Associations Across the Senses

Topics in Cognitive Science, EarlyView.
Abstract Crossmodal associations with odors have the potential to aid in odor perception and language. In addition, identifying the dimensions that drive odor crossmodal associations may help understand the critical dimensions underlying odor perception more generally.
Laura J. Speed, Tabitha L. James, Duncan A. Carmichael   +2 more
wiley   +1 more source

Assessment of Phytochemical Compounds and Antioxidant Potential of West Indian Avocado (Persea americana) Peel From Substandard‐Quality Fruits as a Valorisation Strategy

Phytochemicals in Food and Medicine, Volume 1, Issue 4, December 2026.
West Indian avocado peels discarded because of low‐commercial‐quality were evaluated as a source of bioactive compounds. Avocado peels contained high levels of phenolic compounds and showed strong antioxidant capacity. These results support avocado peel valorisation within functional foods, circular and sustainable food systems.
Eduardo Castañeda‐Pérez, Josabet Uuh‐Narváez, Luis Chel‐Guerrero, Arturo Castellanos‐Ruelas, David Betancur Ancona   +4 more
wiley   +1 more source

Effect of storage temperature on the change of microbiological indicators of fresh soft cheese

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
In Ukraine, there is a tendency to increase the production of soft, fresh cheeses due to their technological features. The advantages of producing this product include efficient use of raw materials; the ability to sell the product without ripening or ...
O. I. Kravchenko, S. M. Mykhailiutenko, L. M. Kuzmenko   +2 more
doaj   +1 more source

Evaluation of microbial quality and safety of selected dairy products with special focus on toxigenic genes of Bacillus cereus

Mljekarstvo, 2021
Although dairy products play a significant role in human nutrition, they may cause a risk to the consumers. This study intends to determine the microbial contamination level in selected milk products concerning Bacillus cereus enterotoxigenic genes ...
Adam A.H. Salwa, A. Aly, M.F. Saad
doaj  

Profiling Hydrolysis Rates of αS1‐Casein to αS1‐I‐Casein During Cheese Ripening by Intact‐Protein Liquid Chromatography–High Resolution Mass Spectrometry

Rapid Communications in Mass Spectrometry, Volume 40, Issue 21, 15 November 2026.
ABSTRACT Rationale The proteolytic behavior of chymosins during cheese ripening impacts cheese texture, flavor, and quality. Especially, the specific hydrolysis of αS1‐casein to αS1‐I‐casein is relevant for early cheese texture development, and this activity varies between chymosin variants.
Sebastiaan Dolman, Marjolein van der Eijk, Loes Bevers, Kees Muijlwijk, Mee Loke Lim, Margriet Hendriks, Nicolas Abello, Rob van der Hoeven   +7 more
wiley   +1 more source

Soft Cheese Making [PDF]

, 1916
Cheese eating would be greatly Increased In the United States If the value of this food were generally understood. Pound for pound cottage cheese, for example, contains more protein, or tissue building material, than the various meats; It contains from ...
Brown, R., Mortensen, M.
core  

The Tasty Side of Numbers: How Vowel Type Influences Taste Perceptions for Numerical Brand Names

Psychology &Marketing, Volume 43, Issue 11, Page 3065-3076, November 2026.
ABSTRACT Numerical brand names are commonly used in food marketing yet underexplored for their sensory impact. Relying on processing fluency theory, across four studies, including an IAT (n = 149), a quantitative and qualitative lexical analysis of professional wine tasting notes (n = 695), an online study (n = 306), and archival consumer wine ratings (
Nathalie Spielmann, Diego Vega
wiley   +1 more source

Will Changing Demographics Affect U.S. Cheese Demand? [PDF]

U.S. cheese consumption has grown considerably over the last three decades. Using a censored demand model and Nielsen Homescan retail data, this study identifies price and non-price factors affecting the demand for differentiated cheese products.
Davis, Christopher G., Yen, Steven T., Blayney, Donald P., Johnson, Rachel J., Dong, Diansheng   +4 more
core  

Propriedades de queijo tipo minas frescal probiótico do leite de búfala (Bubalus bubalis) e o seu emprego como matriz protetora de Bifidobacterium BB-12 [PDF]

, 2014
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2014.Este trabalho visou elucidar o efeito da adição de Bifidobacterium BB-12 em um queijo tipo Minas ...
Verruck, Silvani
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