@article{keefer_rovai_drake_2023, title={A Timely Application-Temporal methods, past, present, and future}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.16491}, abstractNote={AbstractEating is a dynamic experience, and temporal sensory methods have been proposed to document how products change over the course of consumption or use (nonfood). A search of online databases yielded approximately 170 sources related to temporal evaluation of food products that were compiled and reviewed. This review summarizes the evolution of temporal methodologies (past), offers guidance in selecting appropriate methods (present), and provides insights into the future of temporal methodologies in the sensory space. Temporal methods have evolved to document a variety of characteristics in food products including how the intensity of a specific attribute changes over time (Time–Intensity), which specific attribute is dominant at each time during evaluation (Temporal Dominance of Sensations), which attributes are present at each time point during evaluation (Temporal Check‐All‐That‐Apply), and many others (Temporal Order of Sensations, Attack–Evolution–Finish, and Temporal Ranking). In addition to documenting the evolution of temporal methods, this review considers the selection of an appropriate temporal method based on the objective and scope of research. When choosing a temporal method, researchers should also consider the selection of panelists to perform the temporal evaluation. Future temporal research should focus on validation of new temporal methods and explore how methods can be implemented and improved to add to the usefulness of temporal techniques for researchers.}, journal={JOURNAL OF FOOD SCIENCE}, author={Keefer, Heather R. M. and Rovai, Dominic and Drake, MaryAnne}, year={2023}, month={Feb} }
 @article{serpico_rovai_wilke_lesniauskas_garza_lammert_2021, title={Studying the Emotional Response to Insects Food Products}, volume={10}, ISSN={["2304-8158"]}, DOI={10.3390/foods10102404}, abstractNote={Insects have been proposed as a sustainable food solution due to their environmental, nutritional, and socioeconomic value; however, in the western world, insects are viewed as disgusting. This research aimed to understand the acceptance of insect-based products in the US market by studying the emotional response to such. A survey of 826 consumers was conducted using (1) a modified version of the EsSense Profile® questionnaire to capture the emotional response to pictures of different kinds of foods, (2) images to evaluate the influence of the presence or absence of non-visible insects in food products, (3) information about the environmental value of insects, and (4) socioeconomic demographics. Disgust was found as a barrier to product acceptance. Insect food products were positively correlated with the emotions of interest, understanding, daring, adventurous, and worried, and negatively correlated with the emotions satisfied, good, pleasant, happy, calm, warm, nostalgic, and secure. The influence of sustainability-related information on the emotional response to such products is complex and should be carefully considered.}, number={10}, journal={FOODS}, author={Serpico, Michelangelo and Rovai, Dominic and Wilke, Kristine and Lesniauskas, Ruta and Garza, Jeff and Lammert, Amy}, year={2021}, month={Oct} }