A recent study has found that consumers can taste differences in milk depending on what cows eat, as well as the stage of lactation at which the milk is produced.

Lab is launching TasteBench, a new service designed to help food innovators test and validate concepts through consumer ...

Recent advances in sensory evaluation have provided an increasingly sophisticated framework for understanding how consumers perceive food products. Researchers are now employing innovative ...

Validation of a plasma-based miRNA PCR test for early detection of colorectal cancer. Background: Acute oxaliplatin neurotoxicity has been shown to be predictive of chronic oxaliplatin neuropathy. A ...

Robert Pellegrino, Ph.D., has joined the Texas A&M Department of Animal Science as an assistant professor of sensory science ...

A new review shows how AI helps food companies predict formulation, processing, and sensory outcomes. AI does not ...

Among disorders that cause sensory loss, the most distinctive are those that affect the sensory ganglia. These disorders are called sensory neuronopathies or sensory ganglionopathies. 1-5 The sensory ...

A phase II study of combination epigenetic therapy in metastatic colorectal cancer (mCRC): A phase II consortium (P2C)/Stand Up 2 Cancer (SU2C) study. This is an ASCO Meeting Abstract from the 2013 ...

Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage. There has been a surge of interest ...