Exactly six-hundred (600) scientific articles that report milk and milk products' color results in
scientific journals in the last couple of decades were reviewed. Thereof, the greatest part of …

When it comes to eating and drinking, multiple factors from diverse sensory modalities have
been shown to influence multisensory flavour perception and liking. These factors have …

While consumers have been increasingly trying to reduce their meat consumption due to
rising concerns about its impact on their health and the environment, many still find animal …

Antioxidant and antimicrobial free-standing films composed of nanofibrillated cellulose
(NFC) and a polyphenolic-rich extract, viz. mango leaf extract (MLE), were produced via …

Experimental psychologists, psychophysicists, food/sensory scientists, and marketers have
long been interested in, and/or speculated about, what exactly the relationship, if any, might …

In this study, brewers spent grain (BSG) arabinoxylans-based nanocomposite films were
prepared by solvent casting of arabinoxylans (AX) suspensions containing different amounts …

The last few years have seen a rapid growth of interest amongst researchers in the
crossmodal correspondences. One of the correspondences that has long intrigued artists is …

Cultured meat, also known as “in-vitro meat,”“clean meat,”“synthetic meat,”“lab-grown meat”
and many other nomenclatures, represents one of the most recent controversial food …

This paper questions whether manufacturers can utilize visual packaging cues, in particular
colours and shapes, to communicate the intrinsic attributes of cheeses. While the existence …

Green-certified vegetables are nutritious, attractive to the senses, and in line with the
principles of sustainable development. The objectives of this study are to reveal the …