Editorial
Published on 02 Nov 2023
Editorial: Agro-morphological and nutritional profiling of crops
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1297763
- 759 views
Type at least 3 characters
39 articles
Articles
Original Research
Published on 16 Oct 2023
Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1258219
- 3,403 views
- 6 citations
Original Research
Published on 14 Sep 2023
Influence of UV radiation-absorbing foils on secondary plant metabolites in three lettuce cultivars (Lactuca sativa L. and Cichorium intybus L.)
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1208100
- 1,287 views
- 2 citations
Review
Published on 06 Jul 2023
Advances in large amplitude oscillatory shear Rheology of food materials
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1130165
- 3,152 views
- 5 citations
Original Research
Published on 21 Jun 2023
The relevance of the number of categories in the hedonic scale to the Ghanaian consumer in acceptance testing
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1071216
- 24,017 views
- 2 citations
Original Research
Published on 05 Jun 2023
Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown macroalgae Saccharina latissima
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1150482
- 2,318 views
- 8 citations
Review
Published on 13 Apr 2023
Language of smell: Tracing some cross-cultural insights from past and present
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1091355
- 6,064 views
Original Research
Published on 12 Apr 2023
Sensory quality of upcycled legume water: Expectation vs. reality
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1143371
- 1,713 views
- 2 citations
Original Research
Published on 18 Jan 2023
Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1058641
- 2,741 views
- 1 citation
Mini Review
Published on 01 Dec 2022
Acrylamide, a toxic maillard by-product and its inhibition by sulfur-containing compounds: A mini review
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1072675
- 8,204 views
- 6 citations
Mini Review
Published on 01 Dec 2022
β-glucan from brewer’s spent yeast as a techno-functional food ingredient
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1074505
- 5,984 views
- 13 citations
Editorial
Published on 21 Nov 2022
Editorial: Producing foods and ingredients through valorization of agro-industrial by-products
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1072695
- 945 views
- 1 citation
Mini Review
Published on 19 Oct 2022
The role of perireceptor events in flavor perception
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.989291
- 2,005 views
- 9 citations
Technology Report
Published on 28 Sep 2022
Estimation of starch content in cassava based on coefficient of reflection measurement
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.878023
- 4,143 views
- 7 citations
Original Research
Published on 20 Sep 2022
Physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of pearl millet and sweet detar gluten-free flour blends, and sensory qualities of their breads
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.974588
- 3,604 views
- 12 citations
Original Research
Published on 30 Aug 2022
Identification of amadori products and oligosaccharide-glycated amino acids in brewer’s spent grain extract
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.968865
- 2,946 views
- 1 citation