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The current study examined variations in the emotional intensity felt towards food pictures as a function of the participants’ body mass index (BMI). A total of 111 adolescents were instructed to actually imagine eating 30 food products illustrated in a picture and to rate their emotions on a...
Time–intensity evaluation of chili spiced pork patties was performed to investigate the effect of chili concentration (0.25%, 0.5%, 1.0% and 2% w/w) and serving temperature (8, 38 and 67 °C) on oral burn. Increasing the chili concentration in the pork patties made the oral burn more intense...
Although the effect of the quality of dental state on the quality of chewing has been studied extensively, almost nothing is known about the repercussions of emotional states on masticatory muscles activity observed during chewing. The objective of this study was to evaluate the effects of...
A methodology for the development of shelf life models predicting consumer acceptability of coffee brew on the basis of simple and easily detectable quality indices was proposed. Coffee brew was assessed during storage for consumer acceptability using both acceptability scoring methodology and...
A conjoint study was carried out in order to study the influence of two functional ingredients (antioxidants and fiber), the name used to declare the addition of the ingredient (common vs scientific name), and the type of health claim (no claim, ‘enhanced function’ and ‘disease reduced...
Consumer liking for ‘Hayward’, ‘Hort16A’ and organic kiwifruit harvested with differing dry matter contents (DM) has been studied in five separate studies over a seven-year period. The results were combined with the aim of generating a larger dataset for exploring the relationship between...
This study evaluated the performance of the nine-point hedonic, hybrid and self-adjusting scales in the segmentation of samples and consumers using MDPREF methodology. Overall acceptability of eight Cabernet Sauvignon red wines was evaluated by 112 consumers using the three scales mentioned...
Fillets stored at 4 °C for 2, 9, 14 or 16 days were evaluated raw by professional chefs and also as cooked samples by trained sensory panel. Firmness, reddish colour, glossy appearance, and odour of seawater were important attributes of raw fillets to ensure high quality. Odours of seawater,...
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