Article
Food Science & Technology
Francesco Bimbo, Emilio De Meo, Antonietta Baiano, Domenico Carlucci
Summary: This study aims to estimate the market value associated with craft beer attributes and support producers in detecting profitable marketing strategies. The results show that package type and cup have moderate effects on price, while gluten-free craft beers have a moderate premium price. Craft beers with organic labels and Italian origin do not benefit from higher prices. The beer style strongly affects the product price, with Barleywine and Italian Grape Ale having the highest premium prices.
Article
Food Science & Technology
Vicente Casales-Garcia, Luis Gonzalez-Abril, Nina Veflen, Carlos Velasco
Summary: This study evaluated the interaction between beer colour and glass type in shaping beer expectations. The results showed that colour influenced sensory-discriminative, hedonic, and willingness to pay (WTP) ratings, while glass type influenced all variables except for intensity and WTP. Importantly, all the variables for which glass type had a main effect were followed by a significant interaction. This suggests that the extent to which glass, as an extrinsic beer element, influences expectations depends on the associations people have with colour, an intrinsic beer property closely related to beer type.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Chemistry, Multidisciplinary
Yoshimasa Taniguchi, Takashi Kikuchi, Sota Sato, Makoto Fujita
Summary: Most transformation products of trans-iso-alpha-acid, isolated in small quantities by HPLC, were structurally analyzed using the crystalline sponge method. Thirteen compounds, including eight previously unreported, were successfully isolated and analyzed with their absolute configuration assigned, providing an improved understanding of chemical transformations during beer aging.
CHEMISTRY-A EUROPEAN JOURNAL
(2022)
Article
Engineering, Chemical
Klycia Fidelis Cerqueira e Silva, Renata Santos Rabelo, Gabriela Feltre, Miriam Hubinger
Summary: This study used crossflow membrane technologies to clarify and concentrate bitter substances from brewing by-products. The performance and fouling investigation showed that microfiltration achieved a high permeation of bitter substances, and adding a diafiltration step further increased the permeation. Sequential nanofiltration with different membranes also showed promising results in retaining bitter substances with less flux decay.
SEPARATION AND PURIFICATION TECHNOLOGY
(2022)
Article
Environmental Studies
Yingdan Mei, Jixiang Qiu, Jialu Wu, Lina Meng
Summary: This study combined housing transaction data and waste treatment plant data in Beijing from 2015 to 2018 to evaluate the effects of new waste dumps on nearby housing prices using a hedonic price model. The results showed that the establishment of new dumps would significantly decrease housing prices in surrounding areas, indicating that the government should take into consideration the adverse impacts on residents when building new waste dumps.
Article
Agriculture, Multidisciplinary
Limin Wang, Kai Hong, Johnpaul Agbaka, Yumei Song, Chenyan Lv, Changwei Ma
Summary: This study revealed the complexity of bitterness in dry-hopped beer; in addition to non-volatile bitter compounds, beer aroma also had an impact on perceived bitterness intensity and attributes, and dry-hopped beer exhibited relatively high antioxidant capacity.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Construction & Building Technology
Jengei Hong, Hyunjae Jo, Ducksu Seo, Songhee You
Summary: This study analyzes the impact of seismic risk perception on the local residential property market using the case of induced seismicity in Pohang, South Korea in 2017. The results suggest that there is an overall reduction in property values after an earthquake, with the magnitude of the negative effect decreasing as the distance from the epicenter increases. Additionally, the study finds that seismic events increase the preference for anti-seismic building structures.
Article
Psychology, Social
Andreas B. Eder, Anand Krishna, Vanessa Mitschke
Summary: Research suggests that revenge can lead to brief pleasurable responses that ameliorate negative affective consequences of retaliatory action. Revenge not only makes people feel better, but is also associated with increased satisfaction with one's punitive actions.
SOCIAL PSYCHOLOGICAL AND PERSONALITY SCIENCE
(2021)
Review
Engineering, Chemical
Klycia Fidelis Cerqueira e Silva, Monique Martins Strieder, Mariana Barreto Carvalhal Pinto, Mauricio Ariel Rostagno, Miriam Dupas Hubinger
Summary: Annually, a large amount of agro-food by-products are generated worldwide, leading to environmental issues. The by-products in the beer manufacturing chain, such as hot trub, spent hops, brewer's spent grains, and brewer's spent yeast, have potential as alternative raw materials due to their rich components. This review focuses on the knowledge gaps in the reuse of brewing by-products, including extraction and concentration approaches for bitter acids and polyphenols. The importance of purification, concentration, and feasibility studies is emphasized to encourage the production of valuable compounds from alternative sources.
Article
Environmental Studies
Ziming Liu, Jiayu Ye, Guangcheng Ren, Shuyi Feng
Summary: High-quality education has a significant impact on housing prices in Shanghai, with smaller houses having a higher price premium compared to larger houses.
Article
Food Science & Technology
Helena Blackmore, Claire Hidrio, Martin R. Yeomans
Summary: Consumers are influenced by product-related information when choosing food or beverages, which can affect their expectations and sensory perception. The study found that the label and color of beer can modify consumers' expectations and perception of taste, flavor, and mouthfeel, potentially compensating for the deficits in reduced alcohol beers.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Agricultural Economics & Policy
Luis D'Avolgio Zanetta, Matheus Takamori Costa Umebara, Joao Paulo Costa, Douglas Koji Takeda, Diogo Thimoteo Da Cunha
Summary: This study aimed to evaluate the differences between common Brazilian beer and pure malt beer in hedonic scaling, willingness to pay, and emotional response. Findings show that acceptance, positive emotions, and willingness to pay were higher for pure malt beer in labeled test, and for common beer (labeled as pure malt) in inverted test. This highlights the influence of information and labeling on consumer responses in Brazil.
BRITISH FOOD JOURNAL
(2021)
Article
Microbiology
Yang He, Junfeng Zhao, Hua Yin, Yuan Deng
Summary: The study found that beer-spoilage yeast can be induced into a viable but non-culturable state by treatment with hop bitter acids, and can be recovered to a culturable state within a short period of time by the addition of catalase. Transcriptome profiling showed that certain genes were downregulated during the viable but non-culturable state, while others were upregulated during the recovery process.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Economics
Helena Bohman
Summary: The study reveals that improving accessibility mainly affects lower-priced market segments, which is crucial for lower-income households. Low-income households may not afford some areas after price increases, thus the distributional effects of accessibility are related to tenure of the catchment area.
Article
Agricultural Economics & Policy
Pratheesh O. Sudhakaran, Gavino Puggioni, Hirotsugu Uchida, James Opaluch
Summary: The study found that the impact of oyster farm construction on property values is nuanced and complex, with an overall increase in the value of houses located closer to the farm, but a significant decrease in the value of luxury houses.
AQUACULTURE ECONOMICS & MANAGEMENT
(2021)
Article
Food Science & Technology
Anouk E. M. Hendriks-Hartensveld, Jennifer L. Brodock, John E. Hayes, Barbara J. Rolls, Kathleen L. Keller, Remco C. Havermans
Summary: This study investigates the relative importance of food variety, complexity, and portion size in consumer food preferences. The results show that variety is a stronger driver of ice cream preference than complexity, and flavor is more important than portion size. American participants prefer larger portion sizes compared to Dutch participants.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Nutrition & Dietetics
Nicole A. Reigh, Barbara J. Rolls, Lori A. Francis, Kristin A. Buss, John E. Hayes, Marion M. Hetherington, Kameron J. Moding, Samantha M. R. Kling, Kathleen L. Keller
Summary: Increasing childhood obesity rates call for better prevention and intervention strategies. This study aims to examine the relationship between biological, cognitive, and psychological factors and children's appetite self-regulation (ASR), specifically focusing on the influence of food form on children's short-term energy compensation. The findings will have implications for dietary recommendations and identifying at-risk individuals for poor intake regulation and obesity development.
FRONTIERS IN NUTRITION
(2022)
Article
Behavioral Sciences
Kathleen L. Keller, Catherine Shehan, Terri Cravener, Haley Schlechter, John E. Hayes
Summary: Liking plays a primary role in determining children's food intake. This study found a positive relationship between liking and intake for potato chips, grapes, cherry tomatoes, and fruit punch at a meal. The test-retest reliability of liking and intake was significant for most meal items, with stronger relationships observed for less well-liked foods with lower energy content.
Article
Food Science & Technology
Brigitte A. Farah, John E. Hayes, John N. Coupland
Summary: This study investigated the impact of capsaicin binding to milk proteins on oral burn. The findings revealed that the concentration of free capsaicin decreased with increasing protein concentration, with casein having a greater effect than whey protein. The intensity of the capsaicin burn was also lower in samples containing casein compared to those containing whey protein isolate. Furthermore, the maximum burn intensity was directly related to the concentration of free capsaicin. Rinsing with a 5% (w/w) micellar casein solution was found to be significantly more effective in reducing oral burn compared to rinsing with water.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Kelsey Tenney, John E. Hayes, Alyssa J. Bakke, Ryan J. Elias, John N. Coupland
Summary: This study determined the bulk vegetable oil-water partition coefficient of caffeine and quinine and found that the perceived bitterness in emulsions depends on the aqueous concentration rather than the overall concentration. The increase in fat in the emulsions caused a significant decrease in perceived bitterness, especially for quinine.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Nutrition & Dietetics
Jessica C. McCormack, Reece Roberts, Mike Garratt, Ting Wang, John Hayes, Mei Peng
Summary: The ENERGY cohort study aims to understand the neurosensory mechanisms underlying the links between metabolism and dietary behavior by using pregnancy as a natural model of metabolic reprogramming. The study will test for multi-sensory shifts during pregnancy, the effect of sensory changes on dietary choices and body weights, and identify neurosensory mechanisms that determine macronutrient selection before and after pregnancy.
CLINICAL NUTRITION ESPEN
(2023)
Article
Food Science & Technology
Justin Gaiser, John E. Hayes
Summary: The effectiveness of milk in reducing capsaicin-induced burn is well-known, and recent research suggests that proteins in milk, such as micellar casein and whey, play a role in mitigating the burn. This study compared the efficacy of dairy and plant milks with varying fat and protein content in relieving capsaicin burn, and found that ultra-filtered high protein full-fat milk was the most effective.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Food Science & Technology
Kai Kai Ma, Aarthi Madhavan, Nicole M. M. Etter, Helene Hopfer, John E. E. Hayes
Summary: This study examines the use of food texture terms by adults in the northeastern United States. The findings reveal that terms such as Tender, Juicy, and Crispy are associated with higher food liking scores, while Tough, Chalky, and Rubbery have a negative impact on food liking. Soft, Crunchy, Crispy, Juicy, and Greasy are commonly used texture terms across all age groups. However, there are differences in texture term usage between older and younger adults.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Psychology, Biological
Elisabeth M. Weir, Cara Exten, Richard C. Gerkin, Steven D. Munger, John E. Hayes
Summary: COVID-19 infection can cause loss of smell, taste, and oral chemesthesis, and the rates of loss and recovery vary among individuals and sensory modalities.
PHYSIOLOGY & BEHAVIOR
(2023)
Meeting Abstract
Behavioral Sciences
Vaishnavi Coneti, Valerie B. Duffy, Daniel B. Horton, John E. Hayes, Patricia Greenberg, Tracy Andrews, Emily S. Barrett, Jeffrey L. Carson, Martin J. Blaser, Reynold A. Panittieri, Shristi Rawal
Meeting Abstract
Behavioral Sciences
Brigitte A. Farah, John N. Coupland, John E. Hayes
Meeting Abstract
Behavioral Sciences
Richard C. Gerkin, Elisabeth M. Weir, Carolyn O. Dirain, Jeb M. Justice, Cara Exten, Steven D. Munger, John E. Hayes
Meeting Abstract
Behavioral Sciences
John E. Hayes, Elisabeth M. Weir, Richard C. Gerkin, Steven D. Munger, Cara L. Exten
Article
Behavioral Sciences
Elisabeth M. Weir, Mackenzie E. Hannum, Danielle R. Reed, Paule Joseph, Steven D. Munger, John E. Hayes, Richard C. Gerkin
Summary: Many widely used psychophysical olfactory tests have limitations, and alternative tests such as the Adaptive Olfactory Measure of Threshold (ArOMa-T) show promising results in terms of accuracy and efficiency. The study found that participants were able to complete the ArOMa-T test in a short time with a low false alarm rate and good test-retest reliability. Gender and age differences were observed in odor detection thresholds, and there was evidence of heritability in these thresholds. Further validation studies are needed to confirm the value of ArOMa-T in clinical or field settings where rapid and portable assessment of olfactory function is needed.
Article
Genetics & Heredity
Alissa A. Nolden, John E. Hayes, Emma L. Feeney
Summary: The bitterness of antibiotics chloramphenicol and ofloxacin may vary due to different TAS2R variants, potentially affecting patient compliance with medication dosing schedules.
FRONTIERS IN GENETICS
(2022)