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
- 2,639 views
- 5 citations
Type at least 3 characters
36 articles
Articles
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
- 19,864 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
- 2,022 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
- 5,269 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
- 1,569 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
- 2,569 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
- 7,163 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
- 5,159 views
- 12 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
- 879 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
- 1,772 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
- 3,670 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
- 3,364 views
- 11 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
- 2,749 views
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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.893795
- 3,900 views
- 5 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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.936745
- 2,443 views
- 1 citation
Review
Published on 29 Jun 2022
Valorization of Persimmon Fruit Through the Development of New Food Products
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.914952
- 4,164 views
- 13 citations