Zobrazeno 1 - 10
of 136
pro vyhledávání: '"Jean‑Xavier Guinard"'
Autor:
Lik Xian Lim, Cristina Medina-Plaza, Ignacio Arías-Perez, Yan Wen, Bishnu Neupane, Larry Lerno, Jean-Xavier Guinard, Anita Oberholster
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-17 (2024)
Abstract This study is an investigation of the impact of volatile phenols (VPs) released from burning wood during wildfires on grape composition and the resulting wines. Baseline levels of VPs in grapes and sensory differences between smoke-impacted
Externí odkaz:
https://doaj.org/article/15456deb2e354a78b518078bd6cab42c
Autor:
Jiexin Liang, Mackenzie E. Batali, Catherine Routt, William D. Ristenpart, Jean-Xavier Guinard
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-15 (2024)
Abstract With the growing popularity of cold brewed coffee comes a need for brewing efficiency while preserving the desirable flavor profile. Despite the wide use of full immersion brewing techniques, the effect of brew time on the dynamic sensory pr
Externí odkaz:
https://doaj.org/article/f8dbbd16a965400d9353b1f000d4f449
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-10 (2022)
Abstract We recently performed a systematic investigation of consumer preferences for black coffee versus key brewing parameters, including total dissolved solids, extraction yield, and brewing temperature (Cotter et al. in J Food Sci 86(1):194–205
Externí odkaz:
https://doaj.org/article/4ada8cc01677468891159c68d140c342
Publikováno v:
Scientific Reports, Vol 10, Iss 1, Pp 1-14 (2020)
Abstract The brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C
Externí odkaz:
https://doaj.org/article/baed37a93b9a44a28f5b4e65c6d723cd
Publikováno v:
HortTechnology, Vol 29, Iss 4, Pp 408-416 (2019)
To identify factors that may reduce mandarin (Citrus reticulata) and orange (Citrus sinensis) consumer acceptance and to acquire information on current consumer thoughts and perceptions, a series of eight focus groups were held in a college town in n
Externí odkaz:
https://doaj.org/article/48b6b6034e4d4835a0048ebaad9aa2b5
Autor:
Mackenzie E. Batali, Lik Xian Lim, Jiexin Liang, Sara E. Yeager, Ashley N. Thompson, Juliet Han, William D. Ristenpart, Jean-Xavier Guinard
Publikováno v:
Foods, Vol 11, Iss 16, p 2440 (2022)
Cold brew coffee is often described as sweeter or less acidic than hot brew coffee. Such comparisons, however, are potentially confounded by two key effects: different brew temperatures necessarily change the extraction dynamics and potentially alter
Externí odkaz:
https://doaj.org/article/8a26435663dc4f378dfc370f8713c004
Autor:
Macarena Farcuh, Bill Copes, Gaelle Le-Navenec, Juan Marroquin, Dario Cantu, Kent J. Bradford, Jean-Xavier Guinard, Allen Van Deynze
Publikováno v:
Food Chemistry: X, Vol 8, Iss , Pp 100107- (2020)
Flavor is a key attribute defining melon fruit quality and driving consumer preferences. We characterized and compared fruit ripening patterns (ethylene, respiration), physicochemical properties (rind/flesh color, firmness, soluble solids, acidity),
Externí odkaz:
https://doaj.org/article/42bbb680d59a438d9d8523db99ceff8a
Publikováno v:
Foods, Vol 10, Iss 3, p 519 (2021)
This exploratory research focused on the cultural variables involved in children’s vegetable consumption, through the analysis of mothers’ perceptions, attitudes, and feeding practices regarding their children’s intake, using qualitative consum
Externí odkaz:
https://doaj.org/article/b7a2dcd759da4d49a148a5e7341f2009
Autor:
Tiffany Wiriyaphanich, Jean-Xavier Guinard, Edward Spang, Ghislaine Amsler Challamel, Robert T. Valgenti, Danielle Sinclair, Samantha Lubow, Eleanor Putnam-Farr
Publikováno v:
Foods, Vol 10, Iss 3, p 577 (2021)
The purpose of this multi-campus research was to investigate the relationships of food type and personal factors with food choice, consumption, and waste behaviors of college students at all-you-care-to-eat dining facilities. The amount of food taken
Externí odkaz:
https://doaj.org/article/20f0c5ebe92c4f398a7762b7560e8b1d
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-1 (2021)
An amendment to this paper has been published and can be accessed via a link at the top of the paper.
Externí odkaz:
https://doaj.org/article/851df4b1114b48a7b4baeb5183ed81ff