Consumer Expectations for Cream Cheese: A Category Appraisal Study in the United Kingdom with Dairy and Plant-Based Variants in Various Flavours by Sara R. Jaeger, Sok L. Chheang, Joachim J. Schouteten

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Emoji for Food and Beverage Research: Pleasure, Arousal and Dominance Meanings and Appropriateness for Use by Sara R. Jaeger, David Jin, Grace S. Ryan, Joachim J. Schouteten

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Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate by Joachim J. Schouteten, Valérie Lemarcq, Davy Van de Walle, Eleni Sioriki, Koen Dewettinck

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Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis by Ine Heetesonne, Elke Claus, Ingrid De Leyn, Koen Dewettinck, Melissa Camerlinck, Joachim J. Schouteten, Filip Van Bockstaele

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Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (<i>Mangifera indica</i>) Juices by Juliana Mandha, Habtu Shumoy, Jolien Devaere, Joachim J. Schouteten, Xavier Gellynck, Ann De Winne, Athanasia O. Matemu, Katleen Raes

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Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (<i>Bubalus bubalis</i> L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder by Joel G. Juvinal, Hans De Steur, Joachim J. Schouteten, Dimas Rahadian Aji Muhammad, Alma A. De Leon, Koen Dewettinck, Xavier Gellynck

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