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The aim of this research was to evaluate the sensory acceptance of oat\u2010based beverages and perceptions of oats among patients with cancer as future vehicles for nutrient delivery. In study 1, three flavors of oat\u2010beverages were well accepted without significant difference in liking among flavors or serving temperature, or between patients with cancer and healthy participants. Patients with cancer more frequently rated the beverages as too sweet compared to healthy participants; flavor intensity was just about right for all participants. In the second study, one of two formulations fortified with protein and fish oil was not different in liking compared to the unfortified chocolate product. Patients associated oat food products with specific oat\u2010based food products and oat health benefits in a free\u2010word association task in the third study. Together, sensory acceptance and the perceived health benefits of oats indicate the potential for oats to be incorporated in fortified and unfortified products tailored for patients with cancer.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>The three studies presented here to assess the sensory acceptance of oat\u2010based beverages and perceptions of oats among patients with cancer demonstrate that oats can be incorporated in fortified and unfortified products tailored for patients with cancer. Inadequate nutrition is highly prevalent among oncology patients and there is a lack of available products targeted to improve their nutritional intake. These findings can support product developers and sensory scientists in the development and evaluation of food products acceptable to this population.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15776","type":"journal-article","created":{"date-parts":[[2021,6,7]],"date-time":"2021-06-07T08:44:47Z","timestamp":1623055487000},"page":"2671-2683","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Acceptance of oat\u2010based beverages tailored for patients with cancer"],"prefix":"10.1111","volume":"86","author":[{"given":"Blanca E.","family":"Enriquez Fernandez","sequence":"first","affiliation":[{"name":"Department of Agricultural, Food and Nutritional Sciences University of Alberta  Edmonton Alberta Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pamela","family":"Klassen","sequence":"additional","affiliation":[{"name":"Department of Agricultural, Food and Nutritional Sciences University of Alberta  Edmonton Alberta Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vera","family":"Mazurak","sequence":"additional","affiliation":[{"name":"Department of Agricultural, Food and Nutritional Sciences University of Alberta  Edmonton Alberta Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lingyun","family":"Chen","sequence":"additional","affiliation":[{"name":"Department of Agricultural, Food and Nutritional Sciences University of Alberta  Edmonton Alberta Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carla M.","family":"Prado","sequence":"additional","affiliation":[{"name":"Department of Agricultural, Food and Nutritional Sciences University of Alberta  Edmonton Alberta Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wendy V.","family":"Wismer","sequence":"additional","affiliation":[{"name":"Department of Agricultural, Food and Nutritional Sciences University of Alberta  Edmonton Alberta Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,6,6]]},"reference":[{"key":"e_1_2_8_2_1","volume-title":"XLSTAT statistical and data analysis solution","author":"Addinsoft","year":"2020"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ejon.2016.03.008"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.clnu.2016.07.015"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-459X.2009.00232.x"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2008.05.005"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/0031-9384(82)90212-8"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-277X.1992.tb00137.x"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-277X.1990.tb00242.x"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ctrv.2011.04.008"},{"key":"e_1_2_8_11_1","volume-title":"A case study of the Canadian oat market","author":"Bouphasiri C.","year":"2005"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.clnme.2012.12.005"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2006.02.003"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2016.02.039"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00520-021-06049-4"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1080\/01635581.2018.1494844"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.3109\/09637486.2014.953451"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1053\/j.seminoncol.2019.05.002"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00520-018-4458-9"},{"issue":"6","key":"e_1_2_8_20_1","doi-asserted-by":"crossref","first-page":"2207","DOI":"10.2903\/j.efsa.2011.2207","article-title":"Scientific opinion on the substantiation of health claims related to beta\u2010glucans from oats and barley and maintenance of normal blood LDL\u2010cholesterol concentrations (ID 1236, 1299), increase in satiety leading to a reduction in energy intake (ID 851, 852)","volume":"9","author":"European Food Safety Authority","year":"2011","journal-title":"EFSA Journal"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-374124-0.00008-9"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1136\/gut.52.10.1479"},{"key":"e_1_2_8_23_1","unstructured":"Food and Drug Administration. 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