Sensory Attributes Driving Preference for Wild Rocket () Leaves Tasted as a Single Ingredient and as a Part of a Recipe.

Two cultivars of wild rocket (), cv. Denver and Marte, were subjected to chemical determination of flavour-related constituents, sensory descriptive analysis, and measurement of liking by consumer test. Consumers evaluated rocket leaves both as a single ingredient and in a recipe formed by a roll of bresaola with also Grana Padano cheese.

Determinants of Consumers' Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review.

This review article aims to provide an up-to-date overview of the main determinants of consumers' acceptance of novel foods (new foods and ingredients) in the EU with emphasis on product's intrinsic properties (sensory characteristics) and individual factors (socio-demographics, perceptive, psychological) by adopting a systematic approach following the PRISMA methodology. Case studies on terrestrial (i.e.

Is There Someone in the Hereafter? Mediumship Accuracy of 100 Readings Obtained with a Triple Level of Blinding Protocol.

The accuracy of information obtained by 28 self-claimant mediums related to 100 readings obtained with a triple level of blinding was examined across three indices: percentage of correct reading identified by the sitters, global score of readings and percentage of difference between correct and incorrect information.All three indices showed statistical differences of the intended versus the control readings: correct identification 65%; global score: intended readings, mean = 2.4, SD = 1.

Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. 2022, , 5.

In the original publication [1], there was a mistake in "Figure 2, Figure 3, Figure 4, and Figure 5" as published [...

Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation.

This study, which was conducted as part of the Italian Taste project, was aimed at exploring the relationship between actual liking and sensory perception in four food models. Each food model was spiked with four levels of prototypical tastant (i.e.