[{"publication_identifier":{"eissn":["2304-8158"]},"volume":14,"intvolume":"        14","title":"Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey","status":"public","issue":"9","publication":"Foods : open access journal","publisher":"MDPI AG","author":[{"first_name":"Harald","full_name":"Rohm, Harald","last_name":"Rohm"},{"first_name":"Sophie","full_name":"Morejón Caraballo, Sophie","last_name":"Morejón Caraballo"},{"first_name":"Ana","full_name":"Salvador, Ana","last_name":"Salvador"},{"first_name":"Sofia","full_name":"Mendo, Sofia","last_name":"Mendo"},{"full_name":"Llorca, Empar","first_name":"Empar","last_name":"Llorca"},{"full_name":"Cattaneo, Stefano","first_name":"Stefano","last_name":"Cattaneo"},{"last_name":"De Noni","full_name":"De Noni, Ivano","first_name":"Ivano"},{"id":"85030","orcid":"https://orcid.org/0000-0002-1281-5966","last_name":"Struck","full_name":"Struck, Susanne","first_name":"Susanne"},{"last_name":"Foschino","full_name":"Foschino, Roberto","first_name":"Roberto"},{"first_name":"Isabel","full_name":"Hernando, Isabel","last_name":"Hernando"}],"abstract":[{"lang":"eng","text":"Sustainability in the food chain and the prevention of food losses is an issue of increasing importance. There is a large number of processing by-products where innovative strategies are helpful for transferring these losses into a consumable state. In a step-by-step approach, this current study focused on the sensory properties of blends of sunflower press cake and whey, fermented with different consortia of microorganisms and intended for being used as a basis for a savory spread. In the first part of the work, blends fermented with six co-cultures from lactic acid bacteria and yeasts were characterized by free choice profiling and quantitative descriptive analysis. The respective results were used to modify the formulation and to select the fermentation cultures that were promising from a sensory point of view. Subsequent investigations allowed reducing sample dimensionality further, and the study was concluded by affective hedonic tests and a check-all-that-apply set-up performed by consumers. The final experiment also comprised a just-about-right approach performed for specifically evaluating spreadability. The outcome of the entire study indicates that it is possible to tailor attractive foods from by-products, provided that the need for final optimizations regarding palatability is considered."}],"publication_status":"published","year":"2025","type":"scientific_journal_article","citation":{"van":"Rohm H, Morejón Caraballo S, Salvador A, Mendo S, Llorca E, Cattaneo S, et al. Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. Foods : open access journal. 2025;14(9).","ieee":"H. Rohm <i>et al.</i>, “Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey,” <i>Foods : open access journal</i>, vol. 14, no. 9, Art. no. 1489, 2025, doi: <a href=\"https://doi.org/10.3390/foods14091489\">10.3390/foods14091489</a>.","mla":"Rohm, Harald, et al. “Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey.” <i>Foods : Open Access Journal</i>, vol. 14, no. 9, 1489, 2025, <a href=\"https://doi.org/10.3390/foods14091489\">https://doi.org/10.3390/foods14091489</a>.","chicago":"Rohm, Harald, Sophie Morejón Caraballo, Ana Salvador, Sofia Mendo, Empar Llorca, Stefano Cattaneo, Ivano De Noni, Susanne Struck, Roberto Foschino, and Isabel Hernando. “Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey.” <i>Foods : Open Access Journal</i> 14, no. 9 (2025). <a href=\"https://doi.org/10.3390/foods14091489\">https://doi.org/10.3390/foods14091489</a>.","ama":"Rohm H, Morejón Caraballo S, Salvador A, et al. Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. <i>Foods : open access journal</i>. 2025;14(9). doi:<a href=\"https://doi.org/10.3390/foods14091489\">10.3390/foods14091489</a>","short":"H. Rohm, S. Morejón Caraballo, A. Salvador, S. Mendo, E. Llorca, S. Cattaneo, I. De Noni, S. Struck, R. Foschino, I. Hernando, Foods : Open Access Journal 14 (2025).","din1505-2-1":"<span style=\"font-variant:small-caps;\"><span style=\"font-variant:small-caps;\">Rohm, Harald</span> ; <span style=\"font-variant:small-caps;\">Morejón Caraballo, Sophie</span> ; <span style=\"font-variant:small-caps;\">Salvador, Ana</span> ; <span style=\"font-variant:small-caps;\">Mendo, Sofia</span> ; <span style=\"font-variant:small-caps;\">Llorca, Empar</span> ; <span style=\"font-variant:small-caps;\">Cattaneo, Stefano</span> ; <span style=\"font-variant:small-caps;\">De Noni, Ivano</span> ; <span style=\"font-variant:small-caps;\">Struck, Susanne</span> ; u. a.</span>: Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. In: <i>Foods : open access journal</i> Bd. 14. Basel, MDPI AG (2025), Nr. 9","havard":"H. Rohm, S. Morejón Caraballo, A. Salvador, S. Mendo, E. Llorca, S. Cattaneo, I. De Noni, S. Struck, R. Foschino, I. Hernando, Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey, Foods : Open Access Journal. 14 (2025).","apa":"Rohm, H., Morejón Caraballo, S., Salvador, A., Mendo, S., Llorca, E., Cattaneo, S., De Noni, I., Struck, S., Foschino, R., &#38; Hernando, I. (2025). Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. <i>Foods : Open Access Journal</i>, <i>14</i>(9), Article 1489. <a href=\"https://doi.org/10.3390/foods14091489\">https://doi.org/10.3390/foods14091489</a>","bjps":"<b>Rohm H <i>et al.</i></b> (2025) Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. <i>Foods : open access journal</i> <b>14</b>.","chicago-de":"Rohm, Harald, Sophie Morejón Caraballo, Ana Salvador, Sofia Mendo, Empar Llorca, Stefano Cattaneo, Ivano De Noni, Susanne Struck, Roberto Foschino und Isabel Hernando. 2025. Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. <i>Foods : open access journal</i> 14, Nr. 9. doi:<a href=\"https://doi.org/10.3390/foods14091489\">10.3390/foods14091489</a>, .","ufg":"<b>Rohm, Harald u. a.</b>: Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey, in: <i>Foods : open access journal</i> 14 (2025), H. 9."},"date_updated":"2025-06-12T08:56:24Z","department":[{"_id":"DEP4008"},{"_id":"DEP4028"}],"date_created":"2025-04-25T12:30:10Z","user_id":"83781","doi":"10.3390/foods14091489","keyword":["food losses","sustainability","by-product utilization","spreadability"],"article_number":"1489","place":"Basel","language":[{"iso":"eng"}],"_id":"12871"},{"article_number":"1347","keyword":["Plant Science","Health Professions (miscellaneous)","Health (social science)","Microbiology","Food Science"],"_id":"13015","language":[{"iso":"eng"}],"place":"Basel","citation":{"apa":"Wunderlich, P., Pauli, D., Neumaier, M., Wisser, S., Danneel, H.-J., Lohweg, V., &#38; Dörksen, H. (2023). Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors. <i>Foods</i>, <i>12</i>(6), Article 1347. <a href=\"https://doi.org/10.3390/foods12061347\">https://doi.org/10.3390/foods12061347</a>","chicago-de":"Wunderlich, Paul, Daniel Pauli, Michael Neumaier, Stephanie Wisser, Hans-Jürgen Danneel, Volker Lohweg und Helene Dörksen. 2023. Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors. <i>Foods</i> 12, Nr. 6. doi:<a href=\"https://doi.org/10.3390/foods12061347\">10.3390/foods12061347</a>, .","bjps":"<b>Wunderlich P <i>et al.</i></b> (2023) Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors. <i>Foods</i> <b>12</b>.","ufg":"<b>Wunderlich, Paul u. a.</b>: Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors, in: <i>Foods</i> 12 (2023), H. 6.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Wunderlich, Paul</span> ; <span style=\"font-variant:small-caps;\">Pauli, Daniel</span> ; <span style=\"font-variant:small-caps;\">Neumaier, Michael</span> ; <span style=\"font-variant:small-caps;\">Wisser, Stephanie</span> ; <span style=\"font-variant:small-caps;\">Danneel, Hans-Jürgen</span> ; <span style=\"font-variant:small-caps;\">Lohweg, Volker</span> ; <span style=\"font-variant:small-caps;\">Dörksen, Helene</span>: Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors. In: <i>Foods</i> Bd. 12. Basel, MDPI  (2023), Nr. 6","havard":"P. Wunderlich, D. Pauli, M. Neumaier, S. Wisser, H.-J. Danneel, V. Lohweg, H. Dörksen, Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors, Foods. 12 (2023).","short":"P. Wunderlich, D. Pauli, M. Neumaier, S. Wisser, H.-J. Danneel, V. Lohweg, H. Dörksen, Foods 12 (2023).","ieee":"P. Wunderlich <i>et al.</i>, “Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors,” <i>Foods</i>, vol. 12, no. 6, Art. no. 1347, 2023, doi: <a href=\"https://doi.org/10.3390/foods12061347\">10.3390/foods12061347</a>.","van":"Wunderlich P, Pauli D, Neumaier M, Wisser S, Danneel HJ, Lohweg V, et al. Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors. Foods. 2023;12(6).","ama":"Wunderlich P, Pauli D, Neumaier M, et al. Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors. <i>Foods</i>. 2023;12(6). doi:<a href=\"https://doi.org/10.3390/foods12061347\">10.3390/foods12061347</a>","chicago":"Wunderlich, Paul, Daniel Pauli, Michael Neumaier, Stephanie Wisser, Hans-Jürgen Danneel, Volker Lohweg, and Helene Dörksen. “Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors.” <i>Foods</i> 12, no. 6 (2023). <a href=\"https://doi.org/10.3390/foods12061347\">https://doi.org/10.3390/foods12061347</a>.","mla":"Wunderlich, Paul, et al. “Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors.” <i>Foods</i>, vol. 12, no. 6, 1347, 2023, <a href=\"https://doi.org/10.3390/foods12061347\">https://doi.org/10.3390/foods12061347</a>."},"type":"scientific_journal_article","isi":"1","year":"2023","doi":"10.3390/foods12061347","date_updated":"2025-06-25T13:13:13Z","department":[{"_id":"DEP5023"},{"_id":"DEP1308"}],"date_created":"2025-06-24T13:25:13Z","user_id":"83781","issue":"6","publication":"Foods","status":"public","abstract":[{"text":"<jats:p>food are discarded annually, with a worldwide total exceeding 1.3 billion tonnes. A significant contributor to this issue are consumers throwing away still edible food due to the expiration of its best-before date. Best-before dates currently include large safety margins, but more precise and cost effective prediction techniques are required. To address this challenge, research was conducted on low-cost sensors and machine learning techniques were developed to predict the spoilage of fresh pizza. The findings indicate that combining a gas sensor, such as volatile organic compounds or carbon dioxide, with a random forest or extreme gradient boosting regressor can accurately predict the day of spoilage. This provides a more accurate and cost-efficient alternative to current best-before date determination methods, reducing food waste, saving resources, and improving food safety by reducing the risk of consumers consuming spoiled food.","lang":"eng"}],"publication_status":"published","publisher":"MDPI ","author":[{"id":"52317","full_name":"Wunderlich, Paul","first_name":"Paul","last_name":"Wunderlich"},{"full_name":"Pauli, Daniel","first_name":"Daniel","last_name":"Pauli","orcid":"0000-0003-0860-4696 ","id":"75850"},{"last_name":"Neumaier","full_name":"Neumaier, Michael","first_name":"Michael","id":"77059"},{"id":"76627","last_name":"Wisser","full_name":"Wisser, Stephanie","first_name":"Stephanie"},{"id":"12231","last_name":"Danneel","full_name":"Danneel, Hans-Jürgen","first_name":"Hans-Jürgen"},{"last_name":"Lohweg","orcid":"0000-0002-3325-7887","full_name":"Lohweg, Volker","first_name":"Volker","id":"1804"},{"id":"46416","first_name":"Helene","full_name":"Dörksen, Helene","last_name":"Dörksen"}],"pmid":"1","volume":12,"external_id":{"isi":["000967890400001"],"pmid":["36981272"]},"intvolume":"        12","publication_identifier":{"eissn":["2304-8158"]},"title":"Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors"}]