Works (17)
Updated: July 5th, 2023 15:56
2017 journal article
Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?
Journal of Dairy Science, 100(8), 6125–6138.
MeSH headings : Animals; Beverages; Choice Behavior; Consumer Behavior; Food Preferences; Humans; Milk; Perception; Taste
TL;DR:
The dairy industry should focus on the nutrition value of milk and educating consumers about misconceptions regarding dairy milk, and future beverage innovation should include the development of lactose-free milk that is also appealing to consumers in flavor.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: NC State University Libraries
Added: August 6, 2018
2011 journal article
COMPARISON OF SALTY TASTE AND TIME INTENSITY OF SEA AND LAND SALTS FROM AROUND THE WORLD
JOURNAL OF SENSORY STUDIES, 26(1), 25–34.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS
JOURNAL OF SENSORY STUDIES, 26(4), 278–290.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Correlation of Mannitol Fermentation with Virulence-Associated Genotypic Characteristics inVibrio vulnificusIsolates from Oysters and Water Samples in the Gulf of Mexico
Foodborne Pathogens and Disease, 7(1), 97–101.
MeSH headings : Animals; Atlantic Ocean; Fermentation; Food Microbiology; Foodborne Diseases / prevention & control; Genotype; Louisiana; Mannitol / metabolism; Ostreidae / microbiology; Phenotype; RNA, Ribosomal, 16S / genetics; RNA, Ribosomal, 16S / metabolism; Seafood / microbiology; Seasons; Seawater / microbiology; Species Specificity; Statistics as Topic; Vibrio vulnificus / growth & development; Vibrio vulnificus / isolation & purification; Vibrio vulnificus / metabolism; Vibrio vulnificus / pathogenicity; Virulence / genetics
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
14. Life Below Water
(OpenAlex)
Sources: Web Of Science, Crossref, ORCID
Added: August 6, 2018
2010 journal article
DEVELOPMENT OF A FLAVOR LEXICON FOR PROCESSED AND IMITATION CHEESES
JOURNAL OF SENSORY STUDIES, 25(5), 720–739.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
THE EFFECT OF PURGING TIME ON THE SENSORY PROPERTIES OF AQUACULTURED SOUTHERN FLOUNDER (PARALICHTHYS LETHOSTIGMA)
JOURNAL OF SENSORY STUDIES, 25(2), 246–259.
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(Web of Science)
13. Climate Action
(Web of Science)
15. Life on Land
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Comparison of two methods to explore consumer preferences for cottage cheese
JOURNAL OF DAIRY SCIENCE, 92(12), 5883–5897.
author keywords: cottage cheese; preference mapping; qualitative multivariate analysis; home usage test
MeSH headings : Adult; Cheese / standards; Consumer Behavior; Female; Food Industry / methods; Humans; Male; Principal Component Analysis; Sensation
TL;DR:
The QMA technique identified controversial distinctions among the cottage cheeses and the influence of brand and pricing, which can be used by processors to promote cottage cheese sales.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States
JOURNAL OF FOOD SCIENCE, 74(6), S276–S285.
author keywords: aged cheddar cheese; flavor; preference mapping
MeSH headings : Adult; Analysis of Variance; Cheese / analysis; Cheese / classification; Cheese / economics; Chi-Square Distribution; Cluster Analysis; Consumer Behavior; Dietary Fats / analysis; Female; Food Labeling; Food Preferences; Humans; Hydrogen-Ion Concentration; Male; Middle Aged; Pigmentation; Principal Component Analysis; Sensation; Taste Perception; United States; Water / analysis; Young Adult
TL;DR:
There is tremendous variability in flavor profiles of sharp or aged U.S. cheddar cheese due to varied practices among commercial facilities and the lack of legal definitions for these terms.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2008 journal article
Consumer Preferences for Mild Cheddar Cheese Flavors
JOURNAL OF FOOD SCIENCE, 73(9), S449–S455.
author keywords: consumer acceptance; lexicon; mild Cheddar cheese; preference mapping
MeSH headings : Adult; Cheese; Consumer Behavior; Discriminant Analysis; Female; Food Coloring Agents; Food Handling / methods; Food Preferences; Humans; Lipids / analysis; Male; Middle Aged; Taste; Taste Perception; United States; Water / analysis; Young Adult
TL;DR:
The objectives of this study were to document the distinct flavor profiles among commercially labeled mild Cheddar cheeses, and to characterize if consumer preferences existed for specific mild C cheese flavors or flavor profiles.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 review
An overview of Vibrio vulnificus and Vibrio parahaemolyticus
[Review of ]. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 6(4), 120–144.
TL;DR:
The reader will gain an understanding of why these organisms pose a public health risk and how improving understanding of their behavior in the environment and the host can aid in reducing that risk in the future.
(via Semantic Scholar)
onlinelibrary.wiley.com (publisher PDF)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Sources of umami taste in Cheddar and Swiss cheeses
JOURNAL OF FOOD SCIENCE, 72(6), S360–S366.
author keywords: basic tastes; Cheddar; cheese; Swiss cheese; umami
MeSH headings : Cheese / analysis; Food Preferences; Glutamic Acid / analysis; Guanosine Monophosphate / analysis; Humans; Inosine Monophosphate / analysis; Lactic Acid / analysis; Propionates / analysis; Sensory Thresholds; Sodium Chloride / analysis; Sodium Glutamate / analysis; Succinic Acid / analysis; Taste
TL;DR:
Sensory analysis of model cheeses revealed that glutamic acid played the largest role inUmami taste of both Cheddar and Swiss cheeses while succinic and propionic acids contributed to umami taste in Swiss cheese.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2006 journal article
Effects of aminoethoxyvinylglycine, ethephon, and 1-methylcyclopropene on apple fruit quality at harvest and after storage
HortTechnology, 16(1), 16–23.
Source: NC State University Libraries
Added: August 6, 2018
2006 journal article
Sensory properties of wild and aquacultured southern flounder (Paralichthys lethostigma)
JOURNAL OF SENSORY STUDIES, 21(2), 218–227.
TL;DR:
A defined sensory lexicon for southern flounder (appearance, flavor, texture) was identified andcriptive sensory differences were documented among the three types ofFlounder, suggesting SFF flounders may be a viable alternative to WF flounding.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2006 journal article
Validation of a green fluorescent protein-labeled strain of Vibrio vulnificus for use in the evaluation of postharvest strategies for handling of raw oysters
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 72(11), 7205–7211.
MeSH headings : Animals; Biomarkers / metabolism; Colony Count, Microbial; Culture Media; Food Handling / methods; Green Fluorescent Proteins / genetics; Green Fluorescent Proteins / metabolism; Hydrogen-Ion Concentration; Ostreidae / virology; Shellfish; Temperature; Time Factors; Vibrio vulnificus / genetics; Vibrio vulnificus / growth & development; Vibrio vulnificus / metabolism
TL;DR:
Ease of detection and comparability to the wild-type parent make Vv-GFP a good candidate for use in studying the behavior of V. vulnificus upon exposure to sublethal stressors that might be encountered during postharvest handling of molluscan shellfish.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Effects of the bioregulators aminoethoxyvinylglycine and ethephon on brix, carbohydrate, acid, and mineral concentrations in 'Scarletspur Delicious' apple juice
HortScience, 40(5), 1421–1424.
Source: NC State University Libraries
Added: August 6, 2018
2005 journal article
The influence of aminoethoxyvinylglycine and ethephon on objective and sensory quality of 'Delicious' apples and apple juice at harvest and after storage
HortScience, 40(7), 2102–2108.
Source: NC State University Libraries
Added: August 6, 2018
2004 journal article
Quality of modified atmosphere packaged "bartlett" pears as influenced by time and type of storage
Journal of Food Processing and Preservation, 28(5), 348–358.
Source: NC State University Libraries
Added: August 6, 2018
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