Frontiers in Food Science and Technology

Original Research

Published on 10 Apr 2024

Unreliability of clustering results in sensory studies and a strategy to address the issue

in Food Characterization

Rajesh Kumar
Edgar Chambers

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1271193

2,453 views
1 citation

Mini Review

Published on 24 Jan 2024

The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues

in Food Characterization

Charles Stephen Brennan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1354391

2,572 views
4 citations

Original Research

Published on 14 Nov 2023

3D-printed Chlorella vulgaris snacks: a contribution to a healthy diet

in Food Characterization

Sónia Oliveira
María Dolores Torres Pérez
Isabel Sousa
Anabela Raymundo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1265828

4,333 views
12 citations

Editorial

Published on 02 Nov 2023

Editorial: Agro-morphological and nutritional profiling of crops

in Food Characterization

Sapna Langyan
Tarun Belwal
Chunpeng Craig Wan
Pranjal Yadava
Tanushri Kaul

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1297763

1,531 views

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

Camilly Fratelli
Maria Cristiana Nunes
Veridiana Vera De Rosso
Anabela Raymundo
Anna Rafaela Cavalcante Braga

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1258219

6,307 views
12 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

Nikola Laurenčíková
Marek Živčák
Susanne Neugart
Tobias Pöhnl

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1208100

2,227 views
7 citations

Review

Published on 06 Jul 2023

Advances in large amplitude oscillatory shear Rheology of food materials

in Food Characterization

Merve Yildirim Erturk
Anh Nghi Minh Le
Jozef Kokini

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1130165

6,125 views
15 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

Emmanuel Addo-Preko
Joris Gerald Niilante Amissah
Maame Yaakwaah Blay Adjei

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1071216

41,636 views
14 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

Madeleine Jönsson
Leila Allahgholi
Marilyn Rayner
Eva Nordberg Karlsson

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1150482

4,304 views
11 citations

Review

Published on 13 Apr 2023

Language of smell: Tracing some cross-cultural insights from past and present

in Food Characterization

Chetan Sharma

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1091355

11,945 views
3 citations

Original Research

Published on 12 Apr 2023

Sensory quality of upcycled legume water: Expectation vs. reality

in Food Characterization

Lauryn Rose Hippolite
Ziqian Feng
Yanyu Zhang
Sung Je Lee
Luca Serventi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1143371

2,875 views
5 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

Astrid Ahlinder
Evelina Höglund
Camilla Öhgren
Ana Miljkovic
Mats Stading

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1058641

4,549 views
5 citations

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

Dahryn Andilla Augustine
Grace-Anne Bent

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1072675

14,068 views
19 citations

Mini Review

Published on 01 Dec 2022

β-glucan from brewer’s spent yeast as a techno-functional food ingredient

in Food Characterization

Gabrielle Victoria Gautério
Sara Isabel Da Cruz Silvério
Mariana Buranelo Egea
Ailton Cesar Lemes

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1074505

9,978 views
19 citations

Editorial

Published on 21 Nov 2022

Editorial: Producing foods and ingredients through valorization of agro-industrial by-products

in Food Characterization

Patricia Arcia
Isabel Hernando

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1072695

1,992 views
1 citation

Mini Review

Published on 19 Oct 2022

The role of perireceptor events in flavor perception

in Food Characterization

Valentin Boichot
Mariam Muradova
Clément Nivet
Alena Proskura
Jean-Marie Heydel
Marie-Chantal Canivenc-Lavier
Francis Canon
Fabrice Neiers
Mathieu Schwartz

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.989291

3,908 views
11 citations

Technology Report

Published on 28 Sep 2022

Estimation of starch content in cassava based on coefficient of reflection measurement

in Food Characterization

Temitope Odedeyi
Ismail Rabbi
Clive Poole
Izzat Darwazeh

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.878023

5,918 views
14 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

Emmanuel Anyachukwu Irondi
Yunus Temitayo Imam
Emmanuel Oladipo Ajani

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.974588

5,236 views
15 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

Martina Minestrini
Sophie Charton
Marcus Iken
Yvan Larondelle
Jenny Renaut
Jean-Francois Hausman
Kjell Sergeant

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.968865

5,691 views
5 citations

Original Research

Published on 15 Jul 2022

Valorization Strategies for a By-Product of Organic Tomato Processing as Potential Ingredient in Functional Food Formulations

in Food Characterization

Yhonattan Nicolás López Bermúdez
Juan Felipe Aldana Heredia
Andrea del Pilar Sánchez-Camargo
María Hernández-Carrión

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.893795

6,761 views
9 citations

Brief Research Report

Published on 01 Jul 2022

Carbon Isotope Discrimination as an Indicator of Vine Water Status is Comparable in Grape Must, Wine, and Distilled Wine Spirits

in Food Characterization

Mark Gowdy
Sébastien Julliard
Marina Frouin
Xavier Poitou
Agnès Destrac Irvine
Cornelis van Leeuwen

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.936745

3,167 views
1 citation

Review

Published on 29 Jun 2022

Valorization of Persimmon Fruit Through the Development of New Food Products

in Food Characterization

Sepideh Hosseininejad
Cristina M. González
Isabel Hernando
Gemma Moraga

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.914952

8,227 views
22 citations

Original Research

Published on 22 Jun 2022

Effect of Information on Consumers’ Response to Different Food Categories Enriched With Brewer’s Spent Grain

in Food Characterization

Ana Curutchet
Maite Serantes
Carolina Pontet
Fátima Prisco
Patricia Arcia
Gabriel Barg
Matías Miguez
Juan Andrés Menéndez

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.899878

3,056 views
7 citations

Original Research

Published on 17 Jun 2022

Dietary Patterns in Colombia: An Exploratory and Confirmatory Factor Analysis

in Food Characterization

Luz Adriana Meneses Urrea
Manuel Vaquero Abellán
Narly Benachi Sandoval
Dolly Villegas Arenas
Olga Osorio Murillo
Guillermo Molina-Recio

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.897877

9,275 views
9 citations

50 articles

articles

Unreliability of clustering results in sensory studies and a strategy to address the issue

The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues

3D-printed Chlorella vulgaris snacks: a contribution to a healthy diet

Editorial: Agro-morphological and nutritional profiling of crops

Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture

Influence of UV radiation-absorbing foils on secondary plant metabolites in three lettuce cultivars (Lactuca sativa L. and Cichorium intybus L.)

Advances in large amplitude oscillatory shear Rheology of food materials

The relevance of the number of categories in the hedonic scale to the Ghanaian consumer in acceptance testing

Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown macroalgae Saccharina latissima

Language of smell: Tracing some cross-cultural insights from past and present

Sensory quality of upcycled legume water: Expectation vs. reality

Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning

Acrylamide, a toxic maillard by-product and its inhibition by sulfur-containing compounds: A mini review

β-glucan from brewer’s spent yeast as a techno-functional food ingredient

Editorial: Producing foods and ingredients through valorization of agro-industrial by-products

The role of perireceptor events in flavor perception

Estimation of starch content in cassava based on coefficient of reflection measurement

Physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of pearl millet and sweet detar gluten-free flour blends, and sensory qualities of their breads

Identification of amadori products and oligosaccharide-glycated amino acids in brewer’s spent grain extract

Valorization Strategies for a By-Product of Organic Tomato Processing as Potential Ingredient in Functional Food Formulations

Carbon Isotope Discrimination as an Indicator of Vine Water Status is Comparable in Grape Must, Wine, and Distilled Wine Spirits

Valorization of Persimmon Fruit Through the Development of New Food Products

Effect of Information on Consumers’ Response to Different Food Categories Enriched With Brewer’s Spent Grain

Dietary Patterns in Colombia: An Exploratory and Confirmatory Factor Analysis