Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation

Consumer responses to novel and unfamiliar foods

Sensory properties and consumer characteristics contributing to liking of berries

Effective communication of novelty: The case of ripened cheese