EFFECT OF GARLIC POWDER ADDITION TO GELATIN BIOCOMPOSITE ON ITS ANTIBACTERIAL ACTIVITY by Pramudita Putri Kusuma, Ganjar Fadillah, Husna Syaima, Teguh Endah Saraswati

“…Organoleptic analysis through the hedonic test was conducted on the parameters of color, smell, and texture of gelatin/garlic biocomposites-coated meat. …”
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Characterising the extent and nature of digital food and beverage marketing in Singapore: a descriptive study by Xin Hui Chua, Clare Whitton, Stefanie Vandevijvere, Bridget Kelly, Rob M van Dam, Salome A Rebello

“…Key marketing techniques emphasised non-health attributes, for example, hedonic or convenience attributes (85 % of advertisements). …”
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Utilization of RS-3 Rice Starch into Development of Food for Elderly: A Ready-to-mix Beverage Case by Tandhanskul Atittaya, Yasurin Patchanee, Chavanon Praewpan, Watanakijcharoenman Pattarawadee, Sriariyanun Malinee, Rattanakom Supawan, Lindayani Ir.

“…Sucralose was utilized as an alternative sweetener and xanthan gum was added to improve the texture and viscosity to assist population with dysphagia. Using a 7-point hedonic face scale, panelists liked the product slightly to moderately with 0.7% xanthan gum (5.7±1.09) and 0.1% sucralose (5.5±0.89). …”
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From taste to purchase: Understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior by Muhammad Adzran Che Mustapa, Zein Kallas, Charles Silande, Valérie Gagnaire, Gwénaël Jan, Laura López-Mas, Ingrid Aguiló-Aguayo

“…Therefore, this study analyses consumers’ hedonic sensory acceptance and its impact on the attitudes and predictors associated with purchasing intentions with regard to various plant-based products. …”
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Effect of fortification with baobab (Adansonia digitata L.) pulp flour on sensorial acceptability and nutrient composition of rice cookies by Pauline Mounjouenpou, Sophie Natacha Nina Ngono Eyenga, Estelle J. Kamsu, Patience Bongseh Kari, Eugene E. Ehabe, Robert Ndjouenkeu

“…Consumer acceptability was evaluated in terms of taste, aroma, color and texture (hedonic characteristics) while nutritional quality was evaluated in terms of macro- and micro-nutrient compositions. …”
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The moderating effect of system quality on the relationship between customer satisfaction and purchase intention: PLS-SEM & fsQCA approaches by Tania Akter, Md. Shawan Uddin, Rubaiyat Rahman, Md. Salah Uddin, Md. Rakibul Islam, Md. Faisal-E-Alam, Md. Mahafuzur Rahman

“…In the fsQCA analysis, hedonic motivation and perceived enjoyment are necessary conditions to achieve a high purchase intention. …”
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OPTIMASI FORMULA KUAH JAHE DALAM PENGEMBANGAN WEDANG TAHU SEBAGAI PANGAN FUNGSIONAL by Nurheni Sri Palupi, Larasati Ines Wardiani, Budi Nurtama

“…The optimal formula of ginger drink and its application in soft tofu dessert were analyzed by the hedonic rating method. The result of optimal formula consisted of 10.00% Zingiber officinale var. …”
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Encouraging Residents to Save Energy by Using Smart Transportation: Incorporating the Propensity to Save Energy into the UTAUT Model by Bożena Gajdzik, Marcin Awdziej, Magdalena Jaciow, Ilona Lipowska, Marcin Lipowski, Grzegorz Szojda, Jolanta Tkaczyk, Radosław Wolniak, Robert Wolny, Wieslaw Wes Grebski

“…The findings reveal that the propensity to save energy significantly influences perceived usefulness, ease of use, social influence, and hedonic motivation toward STSs. Perceived usefulness and ease of use were found to be strong predictors of the intention to use STSs, while perceived costs had a negative impact on it. …”
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Validation of New Methods of Using Simulated Whole-Body Movements as Implicit Indicators of Sound and Odor Preferences by Donato Cereghetti, Donato Cereghetti, Pauline Faye, Laetitia Gros, Laetitia Gros, Lucas Mahé, Lucas Mahé, Emmanuelle Diaz, Emmanuelle Diaz, Isabelle Cayeux, Isabelle Cayeux, Théo Heritier, Théo Heritier, Théo Heritier, Rémy Versace, Rémy Versace

“…In the auditory VAAST (Experiment 1), participants were instructed to move forward or backward from a loudspeaker that produced spoken words differentiated by their level of distortion and thus by their hedonic value. In the olfactory VAAST (Experiment 2), participants were asked to move forward or backward from a perfume bottle that delivered pleasant and unpleasant odors. …”
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Application of Lactose-Free Whey Protein to Greek Yogurts: Potential Health Benefits and Impact on Rheological Aspects and Sensory Attributes by Agatha Transfeld da Silva, Jair José de Lima, Priscila Reis, Maurício Passos, Catiucia Giraldi Baumgartner, Aiane Benevide Sereno, Cláudia Carneiro Hecke Krüger, Lys Mary Bileski Cândido

“…The three best formulations regarding the attributes’ viscosity, syneresis, firmness, and elasticity were sensorially evaluated by using a nine-point hedonic scale. A microbiological analysis was performed after 48 h of yogurt production. …”
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Development of High-Fibre and Low-FODMAP Crackers by Kristina Radoš, Nikolina Čukelj Mustač, Katarina Varga, Saša Drakula, Bojana Voučko, Duška Ćurić, Dubravka Novotni

“…Various gluten-free flours (wholemeal buckwheat and millet, white maize), pumpkin seed meal, chia seeds, flax seeds, rice protein, sweet potato, sourdough, and spices were used to develop nine formulations. Using a nine-point hedonic scale and ranking test, four best-scored products were selected for which descriptive sensory analysis was performed and nutritional value and fructan content were determined. …”
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A FRAMEWORK TO INTEGRATE BIM WITH ARTIFICIAL INTELLIGENCE AND MACHINE LEARNING-BASED PROPERTY VALUATION METHODS by P. Jafary, P. Jafary, D. Shojaei, A. Rajabifard, T. Ngo, T. Ngo

“…The main goal of Automated Valuation Models (AVMs) is to calculate the market value of a large number of properties with an acceptable accuracy. The Hedonic Price Model (HPM) is the most widely used AVM for the valuation purposes. …”
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Effects of Capulin (<i>C. xalapensis</i>) on the Microbiological, Physicochemical and Sensory Properties of Yogurt by Cheyli Molina, Sindy Karina Campos García, Jhunior Marcía Fuentes, Franklin Ore Areche, Ajitesh Yadav, Ricardo S. Aleman

“…The acceptability of yogurt was determined through a sensory evaluation with 100 semi-trained judges using a 9-point hedonic test. The results showed a significant difference between the yogurt containing 4 and 6% capulin fruit and the yogurt with the greatest acceptability containing 2% capulin fruit. …”
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Willingness to Pay for Blueberries: Sensory Attributes, Fruit Quality Traits, and Consumers’ Characteristics by Elizabeth Canales, R. Karina Gallardo, Massimo Iorizzo, Patricio Munoz, Luis Felipe Ferrão, Claire Luby, Nahla Bassil, Marti Pottorff, Penelope Perkins-Veazie, Paul Sandefur, Ann Colonna, Charles Sims

“…The objective of this study was to assess the effect of fruit quality traits and hedonic sensory evaluation on consumers’ willingness to pay (WTP) for a selection of fresh northern and southern highbush blueberry cultivars. …”
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Mechanisms Underlying Motivational Dysfunction in Schizophrenia by Youssuf Saleh, Isaac Jarratt-Barnham, Isaac Jarratt-Barnham, Emilio Fernandez-Egea, Emilio Fernandez-Egea, Masud Husain

“…Findings in the literature suggest that schizophrenia is characterised by impaired reward based learning and action selection, despite preserved hedonic responses. Associations between amotivation and reward-processing deficits have not always been clear, and may be mediated by factors including cognitive dysfunction or dysfunctional or self-defeatist beliefs. …”
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Developing Healthier Biscuit Alternatives: An Analysis of Tapioca, Desiccated Coconut, and Wheat Flour Blends by Corina Lai Hui Ling, Hasmadi Mamat, Ahmad Hazim Abdul Aziz, Mohd Khairi Zainol, Norazlina Mohammad Ridwan

“…Multiple methodologies were employed to study the impact of composite flour on the quality of cookies, including sensory evaluation, proximate analysis, and physical evaluations. After a hedonic test involving 50 panelists, F3 emerged as the superior formulation. …”
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Heterocyclic aromatic amines in deep fried lamb meat: the influence of spices marination and sensory quality by Selamat, Jinap, Iqbal, Shahzad Zafar, Talib, Nur Hafiza, Hasnol, Nur Diyana Syamim

“…The sensory evaluation, using a 7 point hedonic test design for colour and texture in deep fried meat samples were resulted in a preferred color of golden brown and slightly tough texture. …”
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Understanding the determinants of mHealth apps adoption in Bangladesh: A SEM-Neural network approach by Alam, Mohammad Zahedul, Hu, Wang, Kaium, Md Abdul, Hoque, Md Rakibul, Alam, Mirza Mohammad Didarul

“…Firstly, this study confirmed that performance expectancy, social influence, hedonic motivation and privacy exerted a positive influence on behavioral intention whereas facilitating conditions, self-efficacy, trust and lifestyle had an influence on both behavioral intention and actual usage behavior. …”
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Development of Kaya Slice (coconut jam slice): evaluation of physicochemical, sensory evaluation and macronutrients composition when cooperated with gelatin by H., Ab. Rahim, H., Ahmad, N., Wahab, M. H., Ab. Rahim

“…This insight was investigated by sensory evaluation using a 9-point hedonic and scoring test in descriptive data set. …”
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Synergistic activity of Malunggay (Moringa oleifera) leaves and Sodium percarbonate (2Na2CO3•3H2O2) as a wastewater deodorizer for pig farms by Stacy Eleoriene T. Arzadon

“…For laboratory analyses in the experimental and negative control groups, the Colorimetry for H2S showed 48 mg/L and <1.0 mg/L respectively; Phenate method for NH3 showed 124 mg/L and 121 mg/L respectively; Gas Chromatography detected no other VOC except chloroform. 32 µg/L and 17 µg/L were found, respectively. Using the 9-point Hedonic scale for perceptual odor assessment of a human panel, results showed that in terms of odor intensity, there was an 82.76% decrease in the negative control (Strongest Odor Imaginable) to the experimental (Moderate Odor). …”
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