Sensory science provides objective information about the consumer understanding of a
product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It …

This review summarises the main sensory methods (traditional techniques and the most
recent ones) together with consumer research as a key part in the development of new …

The bitter taste is generally considered an undesirable sensory attribute. However, bitter‐
tasting compounds can significantly affect the overall flavor of many foods and beverages …

The unequivocal economical and social values of bread as a staple food commodity lead to
constant interests in optimizing its postproduction quality and extending its shelf life, which is …

The kombucha market is a fast-growing segment in the functional beverage category. The
selection of kombuchas on the market varies between the traditional and flavoured …

Background Effective alcohol-based hand rubs (ABHRs) and healthcare worker compliance
with hand hygiene guidelines are important in the prevention of infection transmission in …

Flaxseed has been recently studied for the formulation of healthy functional foods that are
also useful for the prevention of chronic diseases. In this context, the production of …

Highlights•Sensory methods for characterization of healthier meat products were
described.•The main strategies for the development of healthier meat products were …

This research aimed to explore the feasibility of fortifying bread with cooked Vitelotte potato
powder and Citrus albedo, comparing the use of baker's yeast or sourdough as leavening …

Consumer demand for plant-based dairy alternatives has increased rapidly during the past
few years and the market has been saturated with a wide variety of alternative products. The …