Article
Food Science & Technology
Ragita C. Pramudya, Han-Seok Seo
Summary: Previous studies have focused on the Time-Intensity (TI) analysis to characterize the time-dependent perception of capsaicin-induced oral irritation. This study investigates the perception of multiple subqualities of oral irritation and their variations over time, as well as the influence of habitual spicy food consumption. The results suggest that the perception of oral irritation subqualities, such as burning and stinging/pricking, varies in terms of duration and intensity, while habitual spicy food consumption has little to no effect on the time-dependent perception of oral irritation.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Food Science & Technology
Melindee Hastie, Damir Torrico, Zhenzhao Li, Minh Ha, Robyn Warner
Summary: This study aimed to investigate whether consumers could differentiate the flavor profiles of wet- and dry-aged mutton using CATA methodology. A flavor lexicon for mutton was developed and consumers evaluated wet- and dry-aged mutton patties based on this lexicon. The results showed that consumers most commonly associated caramel and roasted flavors with dry-aged patties, and sheepy and metallic flavors with wet-aged patties. Volatile analysis confirmed the consumer assessments by identifying more Maillard reaction products in the dry-aged patty volatile profile, which are related to roasted and cooked flavors, and more 1-octen-3-one in the wet-aged patty volatile profile, which is associated with metallic flavors.
Article
Food Science & Technology
Daeun Kim, Hansub Kwak, Manyoel Lim, Youngseung Lee
Summary: This study compared four consumer-based approaches to conventional descriptive analysis for sensory profiling. The consumer methods performed similarly to the conventional method, with RATA exhibiting the highest similarity and faster and more efficient processes.
Article
Food Science & Technology
Rachael Moss, Mackenzie Gorman, Jeanne LeBlanc, Christopher Ritchie, Taylor K. McDowell, Judith Lowe, Laurel Ettinger, Matthew B. McSweeney
Summary: Ice cream formulations with different amounts of whey protein were tested for individuals with dysphagia in LTCs. The study found that adding whey protein increased acceptability, except for higher concentrations. High amounts of whey protein resulted in bitterness, custard/eggy flavor, and mouthcoating in the ice cream. The study suggests that 10% whey protein can be added without affecting acceptability, and formulations with 6WP, 8WP, and 10WP were liked more than the control.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Food Science & Technology
J. C. Castura, D. N. Rutledge, C. F. Ross, T. Naes
Summary: Temporal check-all-that-apply (TCATA) data on Syrah wines were analyzed using principal component analysis (PCA) to explore uncertainty in the PCA scores. New methods were evaluated to optimize uncertainty measurement, including the partial bootstrap (PB) and the truncated total bootstrap (TTB) methods. Results showed that there was no significant difference between PB and TTB in understanding uncertainty and discriminability in PCA scores.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Ha Nguyen, Wendy V. Wismer
Summary: This study compared the temporal sensory profiles of regular and sodium-reduced food products using TDS and TCATA methods. The results showed that regular and sodium-reduced products differed not only in salty taste but also in other sensory attributes. The use of multiple intakes changed the duration of attribute dominance but not the number of significantly dominant attributes. TDS provided more detailed information on attribute differences between samples, while TCATA showed more consistency across intakes.
Article
Food Science & Technology
Thinzar Aung, Bo Ram Kim, Mi Jeong Kim
Summary: This study utilized sensometric statistical approaches to evaluate consumer responses to hot and cold germinated-wheat beverages. Results showed that consumers preferred beverages with characteristics such as barley tea flavor, neat taste, and nutty taste, while undesirable attributes included bitterish taste, stuffy taste, and astringent taste. Differences in rating scores were observed for browning index, barley tea odor, and nutty taste. The findings demonstrate the usefulness of the sensometric approach combined with CATA and RATA analyses for understanding consumer perceptions of new food products.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Attila Gere, David Bajusz, Barbara Biro, Anita Racz
Summary: This study aims to define the discrimination ability of CATA participants by calculating the consensus values of 44 binary similarity measures, and demonstrates that a simple clustering based on computed binary similarity measures can lead to higher quality correspondence analysis with better sample discrimination.
Article
Computer Science, Interdisciplinary Applications
Matthias Schonlau, Hyukjun Gweon, Marika Wenemark
Summary: Text data from open-ended questions in surveys are challenging to analyze and often ignored, but using multilabel algorithms for automatic classification may improve prediction accuracy by taking into account the correlations among the labels.
SOCIAL SCIENCE COMPUTER REVIEW
(2021)
Article
Food Science & Technology
J. C. Castura, M. Meyners, P. Varela, T. Naes
Summary: This article discusses the clustering of consumers based on their product-related CATA responses, and identifies two paradoxes that can occur when using conventional similarity coefficients. The proposed b-cluster analysis method, which clusters consumers based on how they differentiate products, is shown to have better within-cluster sensory differentiation and discrimination compared to CLUSCATA. The sensitivity of b-cluster analysis to initial cluster membership allocations is also investigated, and the authors recommend running the analysis multiple times and selecting the best solution. The proposed approach can be extended to other types of sensometric data and applied in various fields.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Karina Gonzalez-Estanol, Iuliia Khomenko, Danny Cliceri, Franco Biasioli, Markus Stieger
Summary: The effects of fat and sugar content of chocolate-hazelnut spreads on aroma release and perception, as well as the addition of carriers, were investigated. The addition of carriers increased aroma release but decreased perception. This highlights the importance of studying spreads with carriers rather than in isolation.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Jihye An, Jeehyun Lee
Summary: This study compared check-all-that-apply (CATA) and rating methods in simple flavor foods and determined their discrimination ability. Orange juice (simple flavor and liquid) and yogurt (simple flavor and semi-solid) samples were evaluated. Consumers in each session distinguished the sample characteristics, and similar results were obtained using both CATA and rating methods. The type of questionnaire should be selected based on the test objectives and sample similarities.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Article
Engineering, Chemical
Melanie L. Heermann, Janae Brown, Kelly J. K. Getty, Umut Yucel
Summary: Sucrose plays a key role in the physical and sensory characteristics of cookies, but due to health concerns, there is interest in replacing it. This study prepared nine variations of rolled cookies with different sweeteners, finding that Truvia (TR) with 1:1 replacement of sucrose and Splenda for baking (SB) with 100% replacement were closest to the control in terms of physiochemical characteristics.
Article
Food Science & Technology
Alberto Gonzalez-Mohino, Sonia Ventanas, Mario Estevez, Lary Souza Olegario
Summary: This study sensorially characterized different commercial categories of Iberian dry-cured loins and explored consumers preferences using a novel dynamic sensory technique and a rapid method. The results indicated that red label samples were closer to the 'Ideal' loin in terms of sensory characteristics, with juiciness, cured flavor, and red color being the main drivers of liking for consumers. Time Dominance of Sensations analysis showed that flavor attributes were dominant, with saltiness in black label samples and cured and paprika flavor in green label and red label samples.
Article
Food Science & Technology
Alessandra Rinaldi, Riccardo Vecchio, Luigi Moio
Summary: The study found that high-priced wines are more likely to be perceived by consumers as having negative features, with mouthcoat being the most important attribute for consumers. Trained assessors provided valuable information on the mouthfeel characteristics of Sangiovese wines and the attributes driving consumer liking.
Article
Oncology
Aurora Rosvoll Groendahl, Yngve Mardal Moe, Christine Kiran Kaushal, Bao Ngoc Huynh, Espen Rusten, Oliver Tomic, Eivor Hernes, Bettina Hanekamp, Christine Undseth, Marianne Gronlie Guren, Eirik Malinen, Cecilia Marie Futsaether
Summary: This study evaluated the applicability of deep learning for automatic delineation of the gross tumor volume in ASCC patients, comparing the effects of single and multimodality image combinations. Training a 2D U-Net CNN model resulted in high Dice scores for both datasets of 86 and 36 patients. The highest performance was observed with a multimodal combination of PET and ceCT.
Article
Public, Environmental & Occupational Health
Navin Michael, Varsha Gupta, Anna Fogel, Jonathan Huang, Li Chen, Suresh Anand Sadananthan, Yi Ying Ong, Izzuddin M. Aris, Wei Wei Pang, Wen Lun Yuan, See Ling Loy, Mya Thway Tint, Kok Hian Tan, Jerry Ky Chan, Shiao-Yng Chan, Lynette Pei-Chi Shek, Fabian Yap, Keith Godfrey, Yap Seng Chong, Peter Gluckman, S. Sendhil Velan, Ciaran G. Forde, Yung Seng Lee, Johan G. Eriksson, Neerja Karnani
Summary: This study examined the determinants of obesogenic growth trajectories in childhood and their associations with cardiometabolic risk markers. The results showed that BMI acceleration starting immediately after birth or after infancy were both linked to early cardiometabolic alterations.
INTERNATIONAL JOURNAL OF EPIDEMIOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Ai Ting Goh, Jiali Yao, Xin Hui Chua, Clare Whitton, Rob M. van Dam, Ciaran G. Forde
Summary: This study explored the associations between oral processing behaviors, bolus characteristics, and salivary amylase activity with daily glucose excursions. The results showed that greater saliva uptake was associated with more time spent with glucose above the normal range, highlighting the importance of oral processing in glycemic control.
Article
Chemistry, Analytical
Runar Helin, Ulf Indahl, Oliver Tomic, Kristian Hovde Liland
Summary: This paper introduces a residual modeling scheme using modern neural network architectures, which combines linear and neural network models to achieve good model performance with interpretability. Results show that residual modeling can enhance the performance of a linear model and achieve similar performance and valuable interpretations compared to pure neural network models for complex data modeling. This study is significant and novel in advancing explainable AI and making artificial neural network modeling more transparent.
ANALYTICA CHIMICA ACTA
(2023)
Review
Food Science & Technology
Carole Tournier, Ciaran G. Forde
Summary: Eating behaviors and dietary habits developed in early life have long-term impacts on growth and health. The development of Food Oral Processing (FOP) plays a crucial role in food texture acceptance and eating behaviors. This review highlights the importance of considering food textures in designing foods for children and emphasizes the critical role of food texture in the development of a child's FOP skills, eating habits, and dietary patterns. Furthermore, it identifies research gaps and emphasizes the need to design foods that can support the development of healthy oral processing and eating behaviors among infants and children.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Lise A. J. Heuven, Kees de Graaf, Ciaran G. Forde, Dieuwerke P. Bolhuis
Summary: Eating rate is an important factor in food and energy intake, and is strongly influenced by the texture of food. This study found that soft pasta was consumed 42% faster than hard pasta, and soft carrots were consumed 94% faster than hard carrots. The addition of sauce increased the eating rate of both pasta and carrots by approximately 30%. Furthermore, the eating rate of a composite dish with soft carrot, soft pasta, and sauce was 45% faster than the same dish with hard components. The eating rate of the composite dish could be predicted from the eating rate of its single components.
FOOD QUALITY AND PREFERENCE
(2023)
Review
Green & Sustainable Science & Technology
Alissa A. A. Nolden, Ciaran G. Forde
Summary: There is growing interest in sustainable diets and plant-based alternative products as substitutes for animal products. However, concerns arise regarding the nutritional quality of plant-based alternatives compared to conventional animal products. This study reviews the literature on consumers' and healthcare professionals' perceptions of plant-based foods, compares the nutritional composition of plant-based alternatives to animal counterparts, and discusses the impact on overall diet quality and nutrient digestibility. The study also emphasizes the role of product development and research on the long-term health effects of plant-based diets.
Editorial Material
Nutrition & Dietetics
Ciaran G. Forde
NUTRITION BULLETIN
(2023)
Article
Nutrition & Dietetics
Victoria A. Surette, Sarah Smith-Simpson, Lisa R. Fries, Ciaran G. Forde, Carolyn F. Ross
Summary: Parental behaviours influence food acceptance in young children, but few studies have measured these behaviours using observational methods, especially among children with Down syndrome (CWDS). This study aimed to understand parent feeding practices during snack time with young CWDS by developing a coding scheme and using behavioural coding to categorise and quantify parental feeding practices. The results showed that CWDS more frequently consumed the test foods and completed tasks in response to Autonomy-Supportive Prompts to Eat than to Coercive-Controlling Prompts to Eat.
MATERNAL AND CHILD NUTRITION
(2023)
Article
Food Science & Technology
Florence Sheen, Amanda JiaYing Lim, Ciaran G. Forde
Summary: The motivations behind the reduction of animal-based product intake among flexitarian consumers are diverse. Two studies found different subgroups of flexitarian consumers based on their motivations, such as health focus, trend awareness, and adventurousness. Despite these differences, meat consumption did not significantly vary among the subgroups.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Behavioral Sciences
Rosario B. Jaime-Lara, Alexis T. Franks, Khushbu Agarwal, Nafisa Nawal, Amber B. Courville, Juen Guo, Shanna Yang, Brianna E. Brooks, Abhrarup Roy, Karen Taylor, Valerie L. Darcey, James D. Lecheminant, Stephanie Chung, Ciaran G. Forde, Kevin D. Hall, Paule Joseph
Summary: This study found that a 2-week consumption of ultra-processed food did not have a significant impact on sweet or salty taste sensitivity or preference. However, a positive correlation was observed between salt taste preference and systolic blood pressure, body weight, and BMI following consumption of the ultra-processed diet.
Proceedings Paper
Computer Science, Artificial Intelligence
Anna Jenul, Stefan Schrunner, Bao Ngoc Huynh, Runar Helin, Cecilia Marie Futsaether, Kristian Hovde Liland, Oliver Tomic
Summary: In this study, the importance ranking of feature-blocks in artificial neural networks is explored. Three methods are proposed and validated through simulation and real-world datasets, demonstrating their effectiveness and applicability.
ARTIFICIAL NEURAL NETWORKS AND MACHINE LEARNING - ICANN 2022, PT IV
(2022)
Article
Biochemistry & Molecular Biology
R. Janani, Vicki Wei Kee Tan, Ai Ting Goh, Michelle Jie Ying Choy, Amanda JiaYing Lim, Pey Sze Teo, Markus Stieger, Ciaran G. Forde
Summary: The study found that different textures have an impact on the eating rate of carrots and rice crackers, with hardness having the largest influence. Combinations of textures have the most significant effect on moderating oral processing behaviors, and this impact is consistent across individuals with different eating styles.
Article
Nutrition & Dietetics
Ciaran G. Forde, Dieuwerke Bolhuis
Summary: Food form, texture, and matrix have significant impacts on energy intake and metabolism, but these factors are often overlooked in nutrition research.
CURRENT NUTRITION REPORTS
(2022)
Article
Food Science & Technology
Michael J. Gibney, Ciaran G. Forde
Summary: Existing classification systems for highly processed foods show differences in their impact on disease risk factors. Further research is needed to clarify the differences between classification systems and their contributions to health in terms of nutrients, additives, and sensory properties.
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)