Search Results - "Duncan, S.E."

Automated facial expression analysis for emotional responsivity using an aqueous bitter model by Crist, C.A., Duncan, S.E., Arnade, E.A., Leitch, K.A., O'Keefe, S.F., Gallagher, D.L.

“…•An inverse relationship existed between acceptability and bitterness in solutions.•Disgust was not a prevalent emotion for a bitter stimulus, based on…”
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Minerals in drinking water: impacts on taste and importance to consumer health by Whelton, A.J, Dietrich, A.M, Burlingame, G.A, Schechs, M, Duncan, S.E

“…More than 100 years of research has focused on removing acute and chronic health threats to produce safe drinking water, but limited research has focused the…”
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Effects of mineral content of bovine drinking water: does iron content affect milk quality? by Mann, G R, Duncan, S E, Knowlton, K F, Dietrich, A D, O'Keefe, S F

“…The composition of water given to dairy cattle is often ignored, yet water is a very important nutrient and plays a major role in milk synthesis. The objective…”
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Controlling Light Oxidation Flavor in Milk by Blocking Riboflavin Excitation Wavelengths by Interference by Webster, J.B, Duncan, S.E, Marcy, J.E, O'Keefe, S.F

“…Milk packaged in glass bottles overwrapped with iridescent films (treatments blocked either a single visible riboflavin [Rb] excitation wavelength or all…”
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Oxidative stability of an extended shelf-life dairy-based beverage system designed to contribute to heart health by Moore, R L, Duncan, S E, Rasor, A S, Eigel, W N, O'Keefe, S F

“…Skim milk, butter-derived aqueous phase, butter oil, and fish oil (3 levels) were used to produce UHT pasteurized n-3 fatty acid-fortified beverages (3.1% fat,…”
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Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids by Rognlien, M, Duncan, S E, O'Keefe, S F, Eigel, W N

“…The objective of this study was to determine the effects of different oils (butter, fish, and oxidized fish) on sensory characteristics of a savory [chile-lime…”
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Effects of ultraviolet irradiation on chemical and sensory properties of goat milk by Matak, K E, Sumner, S S, Duncan, S E, Hovingh, E, Worobo, R W, Hackney, C R, Pierson, M D

“…Sensory and chemical consequences of treating goat milk using an UV fluid processor were assessed. Milk was exposed to UV for a cumulative exposure time of 18…”
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Radiation-induced Taste and Smell Toxicity: A Dose-Volume Histogram Analysis of a Prospective Observational Study by Leyrer, M, Chan, M.D, Peiffer, A.M, Horne, E, Harmon, M, Carter, A.F, Hinson, W.H, Duncan, S.E, Dietrich, A.M, Lesser, G.J

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Effect of narrow wavelength bands of light on the production of volatile and aroma-active compounds in ultra high temperature treated milk by Webster, J.B., Duncan, S.E., Marcy, J.E., O’Keefe, S.F.

“…Ultra high temperature treated milk (2%), exposed for 7 h at 10 °C to light of 200–400, 395, 463, 516, 567, 610 nm, or full light, was tested for volatile and…”
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Correlating Objective Measurements of Crispness in Breaded Fried Chicken Nuggets with Sensory Crispness by Antonova, I, Mallikarjunan, P, Duncan, S.E

“…Crispness is one of the most distinctive textural characteristics of dry crisp and fried products. This study was undertaken with the following objectives: to…”
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Effectiveness of poly(ethylene terephthalate) and high-density polyethylene in protection of milk flavor by van Aardt, M, Duncan, S E, Marcy, J E, Long, T E, Hackney, C R

“…The development of certain off-flavors in whole milk (3.25% milk fat) as related to packaging material [glass, high-density polyethylene (HDPE), amber…”
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Physical properties of cream reformulated with fractionated milk fat and milk-derived components by Scott, L L, Duncan, S E, Sumner, S S, Waterman, K M

“…Emulsifying properties of milk-derived components influence the physical characteristics of reformulated creams. Fractionated butter oils with different…”
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Characterizing consumer emotional response to sweeteners using an emotion terminology questionnaire and facial expression analysis by Leitch, K.A., Duncan, S.E., O'Keefe, S., Rudd, R., Gallagher, D.L.

“…Concerns associated with sugar-sweetened beverages (SSBs) have led to an increased consumer demand for sweetener alternatives that are functionally (and taste)…”
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Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves by Meek, K I, Claus, J R, Duncan, S E, Marriott, N G, Solomon, M B, Kathman, S J, Marini, M E

“…Our first objective was to determine the effects of explosive amount and distance of the explosive to the meat surface in the Hydrodyne process on broiler…”
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Sorption Behavior of Selected Aldehyde-scavenging Agents in Poly(ethylene terephthalate) Blends by Suloff, E.C, Marcy, J.E, Blakistone, B.A, Duncan, S.E, Long, T.E, O'Keefe, S.F

“…Poly(m-xylylene adipamide) (nylon MXD6), D-sorbitol, and a-cyclodextrin aldehyde-scavenging agents were blended with poly(ethylene terephthalate) and thermally…”
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Retail lighting and packaging influence consumer acceptance of fluid milk by Potts, H L, Amin, K N, Duncan, S E

“…Little is known about the effect of retail light-emitting diode (LED) exposure on consumer acceptance of milk. The study objective was to determine effects of…”
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Packaging modifications for protecting flavor of extended-shelf-life milk from light by Johnson, D S, Duncan, S E, Bianchi, L M, Chang, H H, Eigel, W N, O'Keefe, S F

“…The effectiveness of titanium dioxide (TiO2)-loaded high-density polyethylene (HDPE) to reduce light-induced oxidation of extended-shelf-life milk (2% total…”
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Composition of farmed and wild yellow perch ( Perca flavescens) by González, S., Flick, G.J., O’Keefe, S.F., Duncan, S.E., McLean, E., Craig, S.R.

“…This study was carried out to determine if there were differences in the chemical, physical and sensorial properties between wild and farmed yellow perch…”
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Controlled release of α-tocopherol, quercetin, and their cyclodextrin inclusion complexes from linear low-density polyethylene (LLDPE) films into a coconut oil model food system by Koontz, J.L., Moffitt, R.D., Marcy, J.E., O'Keefe, S.F., Duncan, S.E., Long, T.E.

“…Polymer additive migration into a food product is dependent upon numerous factors including the original concentration of the additive in the polymer, its…”
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Rancid flavor of milk: relationship of acid degree value, free fatty acids, and sensory perception by Duncan, S.E. (Virginia Polytechnic Institute and State Univ., Blacksburg, VA), Christen, G.L, Penfield, M.P

“…Acid degree value (ADV) as determined by the standard method, free fatty acid profile, and sensory analyses by a trained panel (n = 5) using magnitude…”
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