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​​​Latest in Sensory Science

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Consumers' Expectations of Liking, Emotional, Conceptual and Sustainability Characteristics of Dairy, Plant-Based and Sustainable Yoghurts
S. R. Jaeger, S. L. Chheang, F. Llobell, A. V. Cardello

Children's Preference Patterns and Opportunities for Sensory-Led Reformulation of Chocolate Chip Cookies
Carole Liechti, Anne Saint-Eve, Isabelle Souchon, Lucia Espinosa, Véronique Bosc, Julien Delarue

Monoammonium Glutamate: What Is Its Potential in the Reduction of Sodium Content in Different Food Matrices?
Renata Abadia Reis Rocha, Lenízy Cristina Reis Rocha, Carla Saraiva Gonçalves, Fernanda Rezende Abrahão, Roney Alves da Rocha, João de Deus Souza Carneiro

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