Search Results - "Kadri KOPPEL"

Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor by Chambers, 4th, Edgar, Koppel, Kadri

“…Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to…”
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Sensory Profiles and Seasonal Variation of Black Walnut Cultivars by Lynch, Catherine, Koppel, Kadri, Reid, William

“…Black walnut (Juglans nigra L.) is a North American hardwood tree valued for producing nuts and wood. Black walnut cultivars were evaluated by a trained panel…”
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Pet Food Palatability Evaluation: A Review of Standard Assay Techniques and Interpretation of Results with a Primary Focus on Limitations by Aldrich, Gregory C, Koppel, Kadri

“…The pet food industry continues to grow steadily as a result of new innovative products. Quality control and product development tests for pet foods are…”
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Carbonated Dairy Beverages: Challenges and Opportunities by Newbold, Daniel, Koppel, Kadri

“…Yogurt drinks have seen a 66% increase in consumption in the United States over the last five years. Even though there has been an increase in yogurt drink…”
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Volatile compounds in dry dog foods and their influence on sensory aromatic profile by Koppel, Kadri, Adhikari, Koushik, Di Donfrancesco, Brizio

“…The aim of this study was to determine volatile compounds in dry dog foods and their possible influence on sensory aromatic profile. Grain-free dry dog foods…”
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A Comparison of Flavor Differences between Pecan Cultivars in Raw and Roasted Forms by Magnuson, Shelby M., Kelly, Brendan, Koppel, Kadri, Reid, William

“…The objective of this research was to explore sensory differences among 8 different pecan cultivars (“Pawnee,” “Witte,” “Kanza,” “Major,” “Lakota,” “Giles,”…”
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Preference Ranking Procedure: Method Validation with Dogs by Li, Han, Wyant, Rachel, Aldrich, Greg, Koppel, Kadri

“…The growth of the number of pet products and the pet food industry is continuous. This is partially driven by palatability and perceptions of preference. A…”
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Effect of Additional Information on Consumer Acceptance: An Example with Pomegranate Juice and Green Tea Blends by Higa, Federica, Koppel, Kadri, Chambers, Edgar

“…Pomegranate Juice (PJ) and Green Tea (GT) products have increased in popularity because of their beneficial health properties. Consumers look for healthier…”
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Flavor Comparison of Natural Cheeses Manufactured in Different Countries by Koppel, Kadri, Chambers, Delores H.

“…:  The objective of this study was to determine the main flavor components of different natural aged cheese types from various countries and determine whether…”
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The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics by Koppel, Kadri, Gibson, Michael, Alavi, Sajid, Aldrich, Greg

“…The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1) to determine cooking method…”
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The Effects of Fiber Inclusion on Pet Food Sensory Characteristics and Palatability by Koppel, Kadri, Monti, Mariana, Gibson, Michael, Alavi, Sajid, Donfrancesco, Brizio Di, Carciofi, Aulus Cavalieri

“…The objectives of this study were to determine (a) the influence of fiber on the sensory characteristics of dry dog foods; (b) differences of coated and…”
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Consumer Acceptance of Dry Dog Food Variations by Di Donfrancesco, Brizio, Koppel, Kadri, Swaney-Stueve, Marianne, Chambers, Edgar

“…The objectives of this study were to compare the acceptance of different dry dog food products by consumers, determine consumer clusters for acceptance, and…”
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322 Consumer sensory cues in pet food selection by Koppel, Kadri

“…Pet food selection is important for 67% of households in the US. The objective of this presentation is to review the consumer sensory cues in pet food…”
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Acceptability of Dry Dog Food Visual Characteristics by Consumer Segments Based on Overall Liking: a Case Study in Poland by Gomez Baquero, David, Koppel, Kadri, Chambers, Delores, Hołda, Karolina, Głogowski, Robert, Chambers, 4th, Edgar

“…Sensory analysis of pet foods has been emerging as an important field of study for the pet food industry over the last few decades. Few studies have been…”
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Consumer sensory cues in pet food selection by Koppel, Kadri

“…Pet food selection is important for 67% of households in the US. The objective of this presentation is to review the consumer sensory cues in pet food…”
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Purchase, storage, and preparation of eggs and poultry in selected European countries by Koppel, Kadri, Timberg, Loreida, Shalimov, Roman, Vázquez-Araújo, Laura, Carbonell-Barracchina, Angel A, Di Donfrancesco, Brizio, Chambers IV, Edgar

“…Purpose – Foodborne illnesses are often related to raw and cooked poultry and meat, eggs, and their products. Consumer practices related to these foods have…”
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Sensory analysis of pet foods by Koppel, Kadri

“…Pet food palatability depends first and foremost on the pet and is related to the pet food sensory properties such as aroma, texture and flavor. Sensory…”
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An Exploratory Study of the Factors That May Affect Female Consumers’ Buying Decision of Nail Polishes by Sun, Chen, Adhikari, Koushik, Koppel, Kadri

“…The objective of this study was to determine what factors female consumers valued more when they buy nail polish. Ninety-eight female consumers participated in…”
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Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America by Koppel, Kadri, Higa, Federica, Godwin, Sandria, Gutierrez, Nelson, Shalimov, Roman, Cardinal, Paula, Di Donfrancesco, Brizio, Sosa, Miriam, Carbonell-Barrachina, Angel A, Timberg, Loreida, Chambers, Edgar

“…Foodborne illnesses may be related to many food production factors with home practices of consumers playing an important role in food safety. Consumer behavior…”
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Eggs and Poultry Purchase, Storage, and Preparation Practices of Consumers in Selected Asian Countries by Koppel, Kadri, Suwonsichon, Suntaree, Chitra, Uma, Lee, Jeehyun, Chambers Iv, Edgar

“…The objective of this study was to begin characterizing purchase, storage, handling, and preparation of poultry products and eggs by selected consumers in…”
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