Results 181 to 190 of about 7,052 (218)

Integrating Intensity Scaling Into Consumer Free Listing to Describe the Sensory Attributes of Potato Chips

Journal of Sensory Studies, Volume 41, Issue 3, June 2026.
ABSTRACT This study aimed to introduce a consumer‐based sensory evaluation method, Free Listing with Scale (FLS), grounded in a cognitive psychology framework suggesting that analytical processing enhances the discrimination of sensory attributes. The study also sought to conduct a methodological comparison between FLS and conventional free listing ...
Giho Kim, Hyemin Jeon, Mohammed I. Saleh, Youngseung Lee   +3 more
wiley   +1 more source

From freshness to preservation: insights into processing and storage impacts on purple passion fruit volatilome. [PDF]

J Sci Food Agric
Fonseca AM, Pinto CA, Saraiva JA, Silvestre AJ, Rocha SM.   +4 more
europepmc   +1 more source

Descriptive Sensory Profiling and Aroma‐Focused Lexicon Development of Commercially Available Korean Soy Sauces

Journal of Sensory Studies, Volume 41, Issue 3, June 2026.
ABSTRACT This study aimed to develop an aroma lexicon and to characterize the sensory aroma profiles of commercially available Korean soy sauces according to their commercial categories: Jin‐Ganjang (JG), Yangjo‐Ganjang (YG), and Aged Ganjang (AG). Eleven soy sauce products were evaluated by a highly trained sensory panel using descriptive analysis ...
Tack Hyun Park, Jisun Hwang, Mina K. Kim
wiley   +1 more source

One-Pot Enzymatic Bioconversion of Native Whey for the Simultaneous Production of Galacto-Oligosaccharides and Antioxidant Peptides. [PDF]

Foods
Córdova-Suárez A, Cavieres A, Guerrero C, Valencia P, Carrasco V, Vergara M, Catalán S, Arancibia A, Altamirano C, López J, Astudillo-Castro C, Valenzuela N.   +11 more
europepmc   +1 more source

The effects of ultrasound-assisted glycosylation modification on zein protein structure and resveratrol grafting. [PDF]

Ultrason Sonochem
Guo N, Duan Q, Liu W, Wang Y, Wang X, Li L, Zhu G.   +6 more
europepmc   +1 more source

Research progress on generation, detection and control of hazards in baked foods during thermal processing. [PDF]

Food Chem X
Zhang Q, Liu P, Ma Y, Diao Y, Gu Y, Fan X.   +5 more
europepmc   +1 more source

Reducing acrylamide in bread with plant additives: a systematic review. [PDF]

Food Chem X
Abedini A, Salimi M, Zargaraan A, Sadighara P, Sani MA, Mortazavian AM, Mohammadi A.   +6 more
europepmc   +1 more source

Optimizing glycine concentration to enhance gibbsite-catalyzed abiotic humification of catechol and glucose. [PDF]

PLoS One
Li K, Han Q, Wang J, Dai D, Gao H, Gao J, Wang M, Sun H, Wang S.   +8 more
europepmc   +1 more source

3D-Printable Chontaduro (<i>Bactris gasipaes</i>) Gel Inks: Influence of Encapsulated <i>Lactiplantibacillus plantarum</i> on Rheological, Textural, and Sensory Properties. [PDF]

Gels
Filomena-Ambrosio A, Sotelo-Díaz LI, Barrios-Rodríguez YF, Vicente-Jurado D, Aragón-Rojas S, Quintanilla-Carvajal MX, Igual M, Martínez-Monzó J, García-Segovia P.   +8 more
europepmc   +1 more source

Evaluating the effects of ultrasonic and high-pressure homogenization on the flavor profile of Wuliang Mountain black-boned chicken soup. [PDF]

Ultrason Sonochem
Jiang S, Chen H, Zhang S, Xu Z, Li S.
europepmc   +1 more source