Results 161 to 170 of about 17,588 (262)

Popularizing Wine Tasting Evaluation: An Adaptation of Mouthfeel Terminology. [PDF]

Foods
Moreno Rodríguez L, Fernández Martín A, Díaz Armas R.   +2 more
europepmc   +1 more source

Sensory and Physicochemical Evaluation of Dairy‐Like Plant‐Based Milk Formulations Predicted by Machine Learning

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Plant‐based milk alternatives (PBMAs) are now increasingly used by some consumers in similar ways to cow milk. However, they differ in their physicochemical and sensory properties. Improving PBMAs to better mimic dairy is limited by the time and cost of development trials.
Anesu A. Magwere, Russell Keast, Joanna M. Gambetta, Nelum Pematilleke, Sonja Kukuljan, Amy Logan   +5 more
wiley   +1 more source

Determinants of Cow's Milk and Plant‐Based Milk Substitutes Consumption: Cross‐Cultural Study of Portuguese and Irish Young Adults

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Milk production has declined in Europe, while plant‐based milk substitutes (PBMS) gain popularity, especially among young adults. While previous works assessed PBMS consumption and perceptions, limited evidence compares the motives underlying cow's milk and PBMS consumption, particularly across cultural contexts. This study aimed to assess the
Sofia A. Sousa, Diogo Aguiar, Jorge C. Oliveira, Luís M. Cunha   +3 more
wiley   +1 more source

Characterization of Physicochemical Properties, Phenolic Profile, Antioxidant Capacity and Volatile Compounds of Rosehip and Cornelian Cherry‐Based Fruit Leathers

Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.
Fruit leathers from cornelian cherry, rosehip, and mixed were analyzed for physicochemical, bioactive, sensory, and volatile properties. Rosehip leathers showed the highest minerals, phenolics, and antioxidant capacity, while cornelian cherry had the highest acidity and volatiles.
Gülcan Koyuncu, Tuğba Kiliç
wiley   +1 more source

Study on bitterness reduction and aroma enrichment of Kejia green tea based on storage duration through UPLC-MS/GC-MS technology. [PDF]

Food Chem X
Wu P, Ni H, Zhang S, Chen R, Hao M, Sun L, Lai X, Zhang Z, Sun S, Li Q.   +9 more
europepmc   +1 more source

Optimization of processing parameters of emerald tea and analysis of the formation mechanism of sweet and astringent balance characteristics. [PDF]

Food Chem X
Zhang R, Tao N, Chen H, Jiang K, Shi G, Zhang X, Zhang S, Liu X, Li Y, HuTang, Yao X, Lu L.   +11 more
europepmc   +1 more source

Unveiling plant protein astringency perception through neural and cellular responses. [PDF]

Sci Rep
Kew B, Burke MR, Stieger M, Wang Y, Boesch C, Holmes M, Sarkar A.   +6 more
europepmc   +1 more source

Evaluation of Astringent Compounds Using Electronic Tongue Technology. [PDF]

Food Sci Nutr
Wang MY, Sun ZL, Lü J, Zhu H, Zhang ZH, Zhang X, Guo ZG, Wang Y, Yang J.   +8 more
europepmc   +1 more source

Determination of non-volatile metabolic profiles and their sensory relevance in different grades of brandy through widely targeted metabolomics. [PDF]

Food Chem X
Ma Y, Liu Y, Zhang B, Shen C, Yu L, Xu Y, Tang K.   +6 more
europepmc   +1 more source

Genome-wide identification and expression analysis of Phenylalanine Ammonia-Lyase (PAL) in cucumber. [PDF]

PLoS One
Zhang J, Wang K, Meng S, Han Q, Gao M.
europepmc   +1 more source