Zobrazeno 1 - 10
of 111
pro vyhledávání: '"Christopher T Simons"'
Autor:
Laurianne Paravisini, Ashley Soldavini, Julie Peterson, Christopher T Simons, Devin G Peterson
Publikováno v:
PLoS ONE, Vol 14, Iss 10, p e0223280 (2019)
The impact of different bitter taste compounds on the retronasal perception of coffee aroma was investigated. A sorted napping experiment was carried out on thirteen compounds at iso-intense bitter concentrations. Differences in perceptual bitter sub
Externí odkaz:
https://doaj.org/article/f525143438da4e7690bab137a51d8724
Autor:
Kelly C Albin, Christopher T Simons
Publikováno v:
PLoS ONE, Vol 5, Iss 3, p e9520 (2010)
Previous studies investigated the neural and molecular underpinnings of the tingle sensation evoked by sanshool and other natural or synthetic alkylamides. Currently, we sought to characterize the psychophysical properties associated with administrat
Externí odkaz:
https://doaj.org/article/31726b222e664bee9b8fbff3b59dbc93
Publikováno v:
Foods, Vol 12, Iss 13, p 2537 (2023)
Utilizing immersive technologies to reintroduce the environmental context (i.e., visual, auditory, and olfactory cues) in sensory testing has been one area of research for improving panelist engagement. The current study sought to understand whether
Externí odkaz:
https://doaj.org/article/54e1fcb85f61402187e6b905a2ad9bdc
Publikováno v:
Molecules, Vol 27, Iss 7, p 2120 (2022)
Coffee brew flavor is known to degrade during storage. Untargeted and targeted LC/MS flavoromics analysis was applied to identify chemical compounds generated during storage that impacted the flavor stability of ready-to-drink (RTD) coffee. MS chemic
Externí odkaz:
https://doaj.org/article/a4463c2e4d1b41c19717db69757027ae
Publikováno v:
Food Funct
While perception of high-viscosity solutions (η>1000cP) is speculated to be linked to filiform papillae deformation, this has not been demonstrated psychophysically. Presently, just-noticeable-viscosity-difference thresholds were determined using th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57413d962cc4fe87527e789a2eee11d4
https://doi.org/10.1039/d1fo02460d
https://doi.org/10.1039/d1fo02460d
Publikováno v:
Journal of Food Science. 86:2640-2654
Sensory evaluation of food relies heavily on the eating context. The objective of this study was to determine how the context effect, created from differences in environmental setting and product information, affects consumer's acceptability of two t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3caccbd2b4a46dd9bd67d1c8cebcb7f
https://doi.org/10.1111/1750-3841.15771
https://doi.org/10.1111/1750-3841.15771
Publikováno v:
Molecules; Volume 27; Issue 4; Pages: 1331
Whole wheat flour has a shorter shelf life than refined wheat flour due to off-flavor development. An untargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics approach was applied to identify compounds that negatively impact the flavor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e59f0880540b154bc3e530bf103927d5
Publikováno v:
Food chemistry. 395
Flavor instability of ready-to-drink (RTD) coffee during storage negatively impacts product quality. Untargeted liquid chromatography/mass spectrometry (LC/MS) analysis was applied to identify chemical compounds that degraded during storage and impac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee5b179753e8a3fd1214adef2901f424
https://pubmed.ncbi.nlm.nih.gov/35763924
https://pubmed.ncbi.nlm.nih.gov/35763924
Publikováno v:
Food Research International. 161:111786
Recently developed to characterize consumer engagement during sensory and consumer testing, the Engagement Questionnaire (EQ) can quantify differences in participant engagement; however, the limits of the scale to detect disengagement has not been es
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c54f7008f0eb32d03ba1aa6d87fdf97f
https://doi.org/10.1016/j.foodres.2022.111786
https://doi.org/10.1016/j.foodres.2022.111786
Publikováno v:
Med. 3:450-451
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01b9ca023dde6b5c0c0bcb3ab81a2882
https://doi.org/10.1016/j.medj.2022.05.004
https://doi.org/10.1016/j.medj.2022.05.004