Questionnaires should be the default method in food-related emotion research

Armand V. Cardello, Sara R. Jaeger

Food Quality and Preference

Sensory Analysis and Statistical Methods

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2021Academic literature35 citations1 claim extracted Open Access

Salt and Sugar: Two Enemies of Healthy Blood Pressure in Children

Simonetta Genovesi, Marco Giussani, Antonina Orlando +2

Nutrients

Sodium Intake and Health

The prevalence of essential arterial hypertension in children and adolescents has grown considerably in the last few decades, making this disease a major clinical problem in the pediatric age. The...

Research Library

Questionnaires should be the default method in food-related emotion research

Salt and Sugar: Two Enemies of Healthy Blood Pressure in Children

Preliminary Insights in Sensory Profile of Sweet Cherries

Differences in Eating Quality Attributes between Japonica Rice from the Northeast Region and Semiglutinous Japonica Rice from the Yangtze River Delta of China

Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization

A review of Canadian and international food safety systems: Issues and recommendations for the future

Machine learning-based predictive modeling to identify genotypic traits associated with Salmonella enterica disease endpoints in isolates from ground chicken

Effect of electron beam irradiation on phytochemical composition, lipase activity and fatty acid of quinoa

Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery

One-pot ultrasonic cavitational emulsification of phytosterols oleogel-based flavor emulsions and oil powder stabilized by natural saponin

Change Regularity of Taste and the Performance of Endogenous Proteases in Shrimp (Penaens vannamei) Head during Autolysis

Optimization of processing parameters to produce nanoparticles prepared by rapid nanoprecipitation of pea starch

Determination of cyflufenamid residues in 12 foodstuffs by QuEChERS-HPLC-MS/MS

Dehydrated strawberries for probiotic delivery: Influence of dehydration and probiotic incorporation methods

The effect of salt ion on the freeze-thaw stability and digestibility of the lipophilic protein-hydroxypropyl methylcellulose emulsion

Street food in New York City: Perspectives from a holiday market

Microencapsulation of pomegranate seed oil using a succinylated taro starch: Characterization and bioaccessibility study

Characterization of odor-active compounds in moso bamboo (Phyllostachys pubescens Mazel) leaf via gas chromatography-ion mobility spectrometry, one- and two-dimensional gas chromatography-olfactory-mass spectrometry, and electronic nose

Essential oils encapsulated by biopolymers as antimicrobials in fruits and vegetables: A review

Comparison of the Probiotic Potential between Lactiplantibacillus plantarum Isolated from Kimchi and Standard Probiotic Strains Isolated from Different Sources

Characterisation and functional roles of a highly branched dextran produced by a bee pollen isolate Leuconostoc mesenteroides BI-20

Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin

Whole grain intake, compared to refined grain, improves postprandial glycemia and insulinemia: a systematic review and meta-analysis of randomized controlled trials

Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates

Milk Exosomes Transfer Oligosaccharides into Macrophages to Modulate Immunity and Attenuate Adherent-Invasive E. coli (AIEC) Infection

Pre-gelatinized cassava starch orally disintegrating films: Influence of β-Cyclodextrin

Microbial ecology of alfalfa, radish, and rapeseed sprouts based on culture methods and 16S rRNA microbiome sequencing

High protein brown rice flour, tapioca starch &amp; potato starch in the development of gluten-free cupcakes

Do Common Beans (Phaseolus vulgaris L.) Promote Good Health in Humans? A Systematic Review and Meta-Analysis of Clinical and Randomized Controlled Trials

Sodium and Potassium Content of Foods Consumed in an Italian Population and the Impact of Adherence to a Mediterranean Diet on Their Intake

A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality

Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch

Structural and functional properties of chestnut starch based on high-pressure homogenization

High-amylose corn in gluten-free pasta: Strategies to deliver nutritional benefits ensuring the overall quality

Enrichment of starch-based extruded cereals with chokeberry (Aronia melanocarpa) pomace: Influence of processing conditions on techno-functional and sensory related properties, dietary fibre and polyphenol content as well as in vitro digestibility

Can cassava improve the quality of gluten free breads?

Assessment of paprika geographical origin fraud by high-performance liquid chromatography with fluorescence detection (HPLC-FLD) fingerprinting

LC/MS-based metabolomics to evaluate the milk composition of human, horse, goat and cow from China

Crude Pectic Oligosaccharide Recovery from Thai Chok Anan Mango Peel Using Pectinolytic Enzyme Hydrolysis

The Relationship of Tree Nuts and Peanuts with Adiposity Parameters: A Systematic Review and Network Meta-Analysis

Nostalgia in food consumption: Exploratory study among generations in Mexico

Functional properties of extracts and residual dietary fibre from pomegranate (Punica granatum L.) peel obtained with different supercritical fluid conditions

Seafood Intake as a Method of Non-Communicable Diseases (NCD) Prevention in Adults

Strain-level multiomics analysis reveals significant variation in cheeses from different regions

Rapeseed protein as a novel ingredient of gluten-free bread

Pesticide Residues and Risk Assessment from Monitoring Programs in the Largest Production Area of Leafy Vegetables in South Korea: A 15-Year Study

A narrative review of the impact of digital immersive technology on affective and sensory responses during product testing in digital eating contexts

Physicochemical, functional and bioactive properties of hempseed (Cannabis sativa L.) meal, a co-product of hempseed oil and protein production, as affected by drying process

Alteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation

Effect of glucose oxidase treatment on the aroma qualities and release of cooked off-odor components from heat-treated Hami melon juice

High protein brown rice flour, tapioca starch & potato starch in the development of gluten-free cupcakes