Browse Items (7 total)

During the last decades, essential oils (EOs) have been proven to be a natural alternative to additives or pasteurization for the prevention of microbial spoilage in several food matrices. In this work, we tested the antimicrobial activity of EOs…

This study developed a conceptual model to test the influence of restaurant authenticity on customer perceptions and behaviors at restaurants serving a destination’s authentic regional cuisine. The framework for the study was grounded in social…

Increased demand in consumer choice has resulted in a wide variety of egg selection available in the retail market. Specialty and designer chicken eggs represent a portion of the table egg market that is increasing in size. Egg quality is known to be…

Cantaloupes contaminated with Listeria and Salmonella have caused large scale of foodborne illness outbreaks in recent years. Prior research has shown that heat treatment can be used to reduce microbial contaminates on fruit surfaces. However, no…

This study assessed key factors that influence food tourists' intention to consume local cuisine while traveling. This study also aimed to determine if there was any underlying heterogeneity in food tourists for market segmentation purposes. Food…

First-time visitors to Aruba are satisfied with a higher number of attributes than repeat visitors. Repeat visitors find urgent action is needed in food quality, recycling and employee cleanliness. Performance of competitor restaurants is higher…

An important goal in researching the biology of olfaction is to link the perception of smells to the chemistry of odorants. In other words, why do some odorants smell like fruits and others like flowers? While the so-called stimulus-percept issue was…