Editorial: Emerging voices—innovations in sensory and instrumental methods for food and beverage development
Author:
Affiliation:
1. Sensory and Consumer Science Research Group, School of Science STEM College, RMIT University Melbourne Victoria 3000 Australia
2. School of Food Science Washington State University Pullman Washington 99164 USA
Publisher
Wiley
Reference14 articles.
1. Emerging evidence on the potential of PTR‐MS as rapid, direct and high‐sensitivity sensors to promote innovation in the fermented beverages sector;Corvino A.;International Journal of Food Science and Technology,2024
2. Consumers' sensory perception and emotional response towards animal and plant‐based soups (familiar food items) with the addition of shio‐koji (an unfamiliar ingredient)
3. Investigating the effect of sharing environmental information on consumer responses to conventional and hypothetical ‘precision fermented’ yoghurt
4. Comparative analysis of kokumi tastant intensity from mechanically deboned meat across three species through in vitro calcium‐sensing receptor activity
5. Diversity in the determinants of food choice: A psychological perspective
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