Challenges for the sensory sciences from the food and wine industries

Objective assessment of long-term impact of COVID-19 on multiple sensory functions.

BMC medicine·2026

Aroma, Flavor, and Textural Drivers of Acceptance in Unflavored Pea Protein Isolates.

Journal of food science·2026

Postprandial Glycemia and Insulinemia Responses to a Standard and Modified Muffin in Healthy Adults and Adults with Type 2 Diabetes.

Foods (Basel, Switzerland)·2025

Comparison of ratings based and choice based approaches at integrating sensory attributes with extrinsic product attributes.

Food research international (Ottawa, Ont.)·2025

Towards universal chemosensory testing: needs, barriers, and opportunities.

Chemical senses·2025

Chemical characterization and sensory evaluation of a phenolic-rich melanoidin isolate contributing to coffee astringency.

Food & function·2025

Early life experiences, the neural epigenome and affective disorder risk.

Nature reviews. Neuroscience·2026

Neural circuits for mammalian parental behaviour.

Nature reviews. Neuroscience·2026

Cerebellar rhythms: mechanisms, functions and translational opportunities.

Nature reviews. Neuroscience·2026

Microglial states revisited: from homeostasis to disease.

Nature reviews. Neuroscience·2026

Brain mitochondria as key drivers of cognition and behaviour.

Nature reviews. Neuroscience·2026

Using human 3D organoid models to gain mechanistic insight in motor neuron diseases.

Nature reviews. Neuroscience·2026

The effects of three non-caloric sweeteners on the gut microbiota composition and activity of individuals with overweight or obesity in an in vitro model of the colon.

Beneficial microbes·2026

Taste and odor metabolomics of Schisandra chinensis flesh and seeds: integration of sensory evaluation, electronic tongue, LC-QTOF-MS/MS, VirtualTaste, and HS-GC-IMS.

Frontiers in nutrition·2026

Bioactive spectrum of goji berries (Lycium spp.) and their functional applications in food systems: A comprehensive review.

Food chemistry: X·2026

Multi-omics profiling of microbial ecology and non-volatile compounds across fermentation stages of spontaneous litchi (Litchi chinensis Sonn.) fermented vinegar-like beverage.

Frontiers in nutrition·2026

Machine learning-driven investigation of key flavor factors in pale lager beer fermentation samples and their evolution mechanisms during fermentation.

Food chemistry·2026

Deciphering the key sweetness-driving compounds in sauce-flavor Baijiu by combining sensomics and multivariate statistical analysis.

Food chemistry·2026

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Challenges for the sensory sciences from the food and wine industries

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Objective assessment of long-term impact of COVID-19 on multiple sensory functions.

Aroma, Flavor, and Textural Drivers of Acceptance in Unflavored Pea Protein Isolates.

Postprandial Glycemia and Insulinemia Responses to a Standard and Modified Muffin in Healthy Adults and Adults with Type 2 Diabetes.

Comparison of ratings based and choice based approaches at integrating sensory attributes with extrinsic product attributes.

Towards universal chemosensory testing: needs, barriers, and opportunities.

Chemical characterization and sensory evaluation of a phenolic-rich melanoidin isolate contributing to coffee astringency.

Early life experiences, the neural epigenome and affective disorder risk.

Neural circuits for mammalian parental behaviour.

Cerebellar rhythms: mechanisms, functions and translational opportunities.

Microglial states revisited: from homeostasis to disease.

Brain mitochondria as key drivers of cognition and behaviour.

Using human 3D organoid models to gain mechanistic insight in motor neuron diseases.

The effects of three non-caloric sweeteners on the gut microbiota composition and activity of individuals with overweight or obesity in an in vitro model of the colon.

Taste and odor metabolomics of Schisandra chinensis flesh and seeds: integration of sensory evaluation, electronic tongue, LC-QTOF-MS/MS, VirtualTaste, and HS-GC-IMS.

Bioactive spectrum of goji berries (Lycium spp.) and their functional applications in food systems: A comprehensive review.

Multi-omics profiling of microbial ecology and non-volatile compounds across fermentation stages of spontaneous litchi (Litchi chinensis Sonn.) fermented vinegar-like beverage.

Machine learning-driven investigation of key flavor factors in pale lager beer fermentation samples and their evolution mechanisms during fermentation.

Deciphering the key sweetness-driving compounds in sauce-flavor Baijiu by combining sensomics and multivariate statistical analysis.

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Challenges for the sensory sciences from the food and wine industries

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