The increased use of wireless technology causes a significant exposure increase for all living organisms to radio frequency electromagnetic fields (RF-EMF). This comprises bacteria, animals, and also plants. Unfortunately, our understanding of how RF-EMF influences plants and plant physiology remains inadequate. In this study, we examined the effects of RF-EMF radiation on lettuce plants (Lactuca sativa) in both indoor and outdoor environments using the frequency ranges of 1890–1900 MHz (DECT) at 2.4 GHz and 5 GHz (Wi-Fi). Under greenhouse conditions, RF-EMF exposure had only a minor impact on fast chlorophyll fluorescence kinetics and no effect on plant flowering time. In contrast, lettuce plants exposed to RF-EMF in the field showed a significant and systemic decrease in photosynthetic efficiency and accelerated flowering time compared to the control groups. Gene expression analysis revealed significant down-regulation of two stress-related genes in RF-EMF-exposed plants: violaxanthin de-epoxidase (VDE) and zeaxanthin epoxidase (ZEP). RF-EMF-exposed plants had lower Photosystem II’s maximal photochemical quantum yield (F_V/F_M) and non-photochemical quenching (NPQ) than control plants under light stress conditions. In summary, our results imply that RF-EMF might interfere with plant stress responses and reduced plant stress tolerance.

The proliferation of telecommunication devices in recent decades has resulted in a substantial increase in exposure risk to manmade radiofrequency electromagnetic fields (RF-EMFs) for both animals and plants. The physiological effects of these exposures remain to be fully elucidated. In this study, we measured and analyzed the chlorophyll fluorescence rise kinetics of lettuce plants in the presence of RF-EMFs and after a short drought treatment. The analysis of the fluorescence data was conducted using two different strategies: a conventional JIP test and a novel machine learning-assisted anomaly-detection approach. Our results suggest that exposure to RF-EMFs weakens the plant’s hormetic responses induced by drought treatment, both in terms of the response’s magnitude and its extent. These findings provide further evidence supporting the hypothesis that RF-EMFs interfere with plant stress responses.

This study aims to compare differently processed oat products in terms of sensory and emotional perceptions by trained and untrained observers. A descriptive analysis was carried out for sensory profiling, and a hedonic test was conducted by 26 mothers. The Empathic Food Test (EFT) was used by trained subjects and 15 mothers for emotional profiling. Four products were compared: two products approved for infants (Holle and Hipp); one hydrothermally processed whole-meal oat flour (TAU^®); and oat flakes (Bauck). The sensory descriptive analysis revealed that the products for infants clearly differed from the other products in terms of their significantly lower aroma and flavor intensity. The TAU^® and Bauck products varied widely in their sensory properties regarding bitterness, sweetness, taste, and smell. The emotional profiling conducted by trained observers revealed differences between the infant products and the other products. TAU^® and Bauck scored higher than the two products approved for infants. Consumer tests indicate slightly greater differences in emotional profiling compared to hedonic sensory profiling. Intensively processed oat products can be clearly distinguished from less processed ones via sensory and emotional profiling. The results were more distinct for trained observers. Due to the small sample size, the generalizability of the results needs to be verified by further research.

The study aims to compare differently processed oat products in terms of sensory and emotional perceptions by trained and untrained observers. A descriptive analysis was carried out for sensory profiling, and a hedonic test was conducted by 26 mothers. The Empathic Food Test (EFT) was used by trained subjects and 15 mothers for emotional profiling. Four products were compared: two products approved for infants (Holle, Hipp); one hydrothermally processed whole meal oat flour (TAU®); and oat flakes (Bauck). The sensory descriptive analysis revealed that the products for infants clearly differed from the other products in terms of their significantly lower aroma and flavor intensity. The TAU® and Bauck products varied widely in their sensory properties re-garding bitterness, sweetness, taste and smell. The emotional profiling conducted by trained observers revealed differences between the infant products and the other products. TAU® and Bauck scored higher than Hipp and Holle. In the hedonic sensory test, only minor differences between the samples were described. The emotional pro-filing conducted by consumers revealed product differences like those found by trained observers. Intensively processed oat products can be clearly distinguished from less processed ones via sensory and emotional profiling. The results were more distinct for trained observers.

The study examined whether cow's milk and beef differ from plant-based alternatives based on emotional profiling. It also sought to determine whether two panels of trained observers with different levels of preparation and experience would reach consistent results. Cow’s milk was compared with almond drink and oat drink, and beef with tofu and seitan. All products were organic. Two panels of trained observers (n=8/10, n=9/11) evaluated the products. The EmpathicFoodTest® (EFT) was used for emotional profiling. Cow’s milk, almond drink, and oat drink could be clearly distinguished from one another. Significant effects were observed in all 12 items of the EFT. Beef also differed significantly from the plant-based alternatives tofu and seitan, specifically in 8 and 9 individual characteristics, respectively. However, the differences between tofu and seitan were not significant. Milk and meat differed primarily in the items “warm/cold” and those related to emotional well-being compared to plant-based alternatives. The two independent panels, one with many years of experience, the other with brief, intensive preparation, achieved largely consistent results. Very good consistency was found for the warm/cold item, the duration item, and the items of emotional well-being. Emotional profiling can describe meat, milk, and plant-based alternatives. Intensive training over a short period enables a panel to achieve results comparable to those of a panel with several years of experience.

The growing use of wireless technology significantly increases the exposure of all living organisms to radiofrequency electromagnetic fields (RF-EMF). However, the physiological effects of RF-EMF on plants have not yet been sufficiently researched. In this study, we investigated the effects of RF-EMF radiation in the frequency ranges 1890–1900 MHz (DECT) and 2.4 GHz plus 5 GHz (Wi-Fi) on photosynthetic performance of Tilia plants (Tilia tomentosa). The recorded fast chlorophyll fluorescence transients were used to analyze the structure and function of PSII by the JIP-test. The analysis of the fluorescence of chlorophyll a showed that the RF-EMF interfered with the electron transport processes of photosynthesis. Tilia plants exposed to RF-EMF induced decrease in photosynthetic efficiency (F_V/F_M) and inactivation of part of PSII reaction centers (RC/CS_O). Observations of leaf senescence and lifespan over a period of 102 days showed that RF-EMF-exposed Tilia plants exhibited accelerated aging.