Robin Dando
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View article: Rare Sugar Sweetened Yogurt; Sensory Profiles, Liking and Consumer Perception
Rare Sugar Sweetened Yogurt; Sensory Profiles, Liking and Consumer Perception Open
Yogurt is a popular dairy product, common the world over, and usually consumed sweetened in the US market. Due to a growing interest in lower calorie dairy products, we investigated consumers’ interest in yogurt sweetened with rare sugars …
View article: Development of a consumer-driven chocolate milk sensory ballot for use in the dairy industry
Development of a consumer-driven chocolate milk sensory ballot for use in the dairy industry Open
Chocolate milk is an important dairy product in the United States, but current sensory ballots used to assess product quality and defects lack relevance for consumer-identified attributes of importance. Therefore, the objective of this res…
View article: Bitter and Sweet Diets Alter Taste Response and Alcohol Consumption Behavior in Mice
Bitter and Sweet Diets Alter Taste Response and Alcohol Consumption Behavior in Mice Open
Background/Objectives: Taste guides the consumption of food and alcohol for both humans and rodents. Given that chronic dietary exposure to bitter and sweet foods are purported to alter the perception of bitter and sweet tastes respectivel…
View article: A Consumer Assessment of Fermented Green Coffee Beans with Common Beer/Wine Yeast Strains for Novel Flavor Properties
A Consumer Assessment of Fermented Green Coffee Beans with Common Beer/Wine Yeast Strains for Novel Flavor Properties Open
Fermentation is a critical step in the production of coffee when following standard wet processing, one of the most common methods used to remove the mucilage layer from coffee cherries. During this step, the de-pulped coffee cherries unde…
View article: Wavelength-tailored light-emitting diodes reduce damage to sensory properties of light-exposed milk
Wavelength-tailored light-emitting diodes reduce damage to sensory properties of light-exposed milk Open
Photooxidation has long been affecting nutrient and sensory quality of fluid milk. Light oxidation starts from the activation of photosensitive compounds, followed by generation of singlet oxygen that reacts with vitamins, proteins, and li…
View article: Sensory profiling of natural sweeteners and sucrose–sweetener binary mixtures
Sensory profiling of natural sweeteners and sucrose–sweetener binary mixtures Open
Overconsumption of added sugars is associated with higher incidences of obesity, type II diabetes, and cardiovascular disease. Alternative sweeteners have long been relied on as a strategy to reduce consumption of added sugars; however the…
View article: Sodium Replacement with KCl and MSG: Attitudes, Perception and Acceptance in Reduced Salt Soups
Sodium Replacement with KCl and MSG: Attitudes, Perception and Acceptance in Reduced Salt Soups Open
Sodium intake is linked to multiple negative health outcomes, particularly hypertension, the leading cause of premature death globally. Sodium intake levels in human populations are high, due in part to our desire for palatable salty-tasti…
View article: Consumers Respond Positively to the Sensory, Health, and Sustainability Benefits of the Rare Sugar Allulose in Yogurt Formulations
Consumers Respond Positively to the Sensory, Health, and Sustainability Benefits of the Rare Sugar Allulose in Yogurt Formulations Open
Increased added sugar consumption is associated with type II diabetes, metabolic syndrome, and cardiovascular disease. Low and no-calorie alternative sweeteners have long been used as an aid in the reduction of added sugar. Unfortunately, …
View article: Sensory Evaluation of Common Ice Plant (Mesembryanthemum crystallinum L.) in Response to Sodium Chloride Concentration in Hydroponic Nutrient Solution
Sensory Evaluation of Common Ice Plant (Mesembryanthemum crystallinum L.) in Response to Sodium Chloride Concentration in Hydroponic Nutrient Solution Open
Common ice plant (Mesembryanthemum crystallinum L.) is a novel edible plant with a succulent and savory flavor. The plants display prominent epidermal bladder cells (EBCs) on the surface of the leaves that store water and sodium chloride (…
View article: On the validity of longitudinal comparisons of central location consumer testing results prior to COVID‐19 versus home use testing data during the pandemic
On the validity of longitudinal comparisons of central location consumer testing results prior to COVID‐19 versus home use testing data during the pandemic Open
Consumer testing assays a panel's liking of a food or other sensory stimulus. However, liking can be influenced by mood, with people feeling more uncomfortable, or more unhappy reporting lower liking ratings than those in a higher affect. …
View article: Sprague Dawley Rats Gaining Weight on a High Energy Diet Exhibit Damage to Taste Tissue Even after Return to a Healthy Diet
Sprague Dawley Rats Gaining Weight on a High Energy Diet Exhibit Damage to Taste Tissue Even after Return to a Healthy Diet Open
Many reports detail taste dysfunction in humans and animals with obesity. For example, mice consuming an obesogenic diet for a short period have fewer taste buds than their lean littermates. Further, rats with diet-induced obesity (DIO) sh…
View article: Satiety, Taste and the Cephalic Phase: A Crossover Designed Pilot Study into Taste and Glucose Response
Satiety, Taste and the Cephalic Phase: A Crossover Designed Pilot Study into Taste and Glucose Response Open
The glycemic response produced by a food depends on both the glycemic index of the food itself, and on how the body reacts to the food as it is consumed and digested, in turn dependent on sensory cues. Research suggests that taste stimulat…
View article: Yogurt Acid Whey Utilization for Production of Baked Goods: Pancakes and Pizza Crust
Yogurt Acid Whey Utilization for Production of Baked Goods: Pancakes and Pizza Crust Open
The increased production of Greek-style yogurt in the past decade has induced the need for the reintroduction of the nutrients of its byproduct, yogurt acid whey (YAW), into the food system to combat food waste and aid sustainability. Howe…
View article: Impact of Common Food Labels on Consumer Liking in Vanilla Yogurt
Impact of Common Food Labels on Consumer Liking in Vanilla Yogurt Open
As competition on super market shelves is higher than ever, the importance of product concepts, communicated through labels, can dictate a product’s success or failure. However, it is possible for labels to affect a consumer’s experience, …
View article: Effects of replacing buttermilk with yogurt acid whey in ranch dressing
Effects of replacing buttermilk with yogurt acid whey in ranch dressing Open
Greek-style yogurt has expanded from 5 to 50% of the US yogurt market in the past decade, accompanied by a corresponding increase in production of its by-product: yogurt acid whey (YAW). Yogurt acid whey qualities (e.g., low pH, mineral co…
View article: Environmental Immersion’s Influence on Hedonics, Perceived Appropriateness, and Willingness to Pay in Alcoholic Beverages
Environmental Immersion’s Influence on Hedonics, Perceived Appropriateness, and Willingness to Pay in Alcoholic Beverages Open
The eating experience is multimodal. As we consume a dish, we perceive much more than that which initially activates the senses, including influences from our surroundings. Foods sampled in experimental settings are largely evaluated withi…
View article: The Influence of Water Composition on Flavor and Nutrient Extraction in Green and Black Tea
The Influence of Water Composition on Flavor and Nutrient Extraction in Green and Black Tea Open
Tea is made from the processed leaves of the Camellia sinensis plant, which is a tropical and subtropical evergreen plant native to Asia. Behind water, tea is the most consumed beverage in the world. Factors that affect tea brewing include…
View article: Receptor Regulation in Taste: Can Diet Influence How We Perceive Foods?
Receptor Regulation in Taste: Can Diet Influence How We Perceive Foods? Open
Taste buds are the dedicated sensory end organs of taste, comprising a complex and evolving profile of signaling elements. The sensation and ultimate perception of taste depends on the expression of a diverse array of receptors and channel…
View article: Cross-modal influence of colour from product and packaging alters perceived flavour of cider
Cross-modal influence of colour from product and packaging alters perceived flavour of cider Open
With recent and rapidly growing consumer demand for alcoholic apple cider, markets have responded to provide for this demand. However, unlike the beer and wine industries, little consumer research exists to explore consumers' perception of…
View article: Inflammation arising from obesity reduces taste bud abundance and inhibits renewal
Inflammation arising from obesity reduces taste bud abundance and inhibits renewal Open
Despite evidence that the ability to taste is weakened by obesity and can be rescued with weight loss intervention, few studies have investigated the molecular effects of obesity on the taste system. Taste bud cells undergo continual turno…
View article: Exposure to light-emitting diodes may be more damaging to the sensory properties of fat-free milk than exposure to fluorescent light
Exposure to light-emitting diodes may be more damaging to the sensory properties of fat-free milk than exposure to fluorescent light Open
Light exposure can damage the sensory properties of milk, leading to adverse consumer responses. This is presumed to be through the action of photosensitive compounds such as riboflavin, present in milk and capable of releasing energy when…
View article: The Impact of Pregnancy on Taste Function
The Impact of Pregnancy on Taste Function Open
It is common for women to report a change in taste (for instance an increased bitter or decreased sweet response) during pregnancy, however specifics of any variation in taste with pregnancy remain elusive. Here we review studies of taste …
View article: Exposure of fluid milk to LED light negatively affects consumer perception and alters underlying sensory properties
Exposure of fluid milk to LED light negatively affects consumer perception and alters underlying sensory properties Open
Fluid milk consumption per capita in the United States has been steadily declining since the 1940s. Many factors have contributed to this decline, including the increasing consumption of carbonated beverages and bottled water. To meet the …