Results 201 to 210 of about 27,579 (298)

Effects of Early Light‐Quality Pretreatment During Withering on the Taste and Aroma Quality of Autumn White Tea

Food Frontiers, Volume 7, Issue 5, September 2026.
ABSTRACT This study establishes early light‐quality pretreatment as an effective strategy to enhance the flavor of autumn white tea. A multi‐platform framework integrating sensory evaluation, electronic tongue (E‐tongue), electronic nose (E‐nose), high‐performance liquid chromatography (HPLC), ultraviolet‐visible (UV‐Vis) spectrophotometry, and gas ...
Hujing Cao, Jing Sun, Yixin Song, Haoyu Huang, Yan Zhu, Xujun Zhu, Yue Wang, Jingjing Tian   +7 more
wiley   +1 more source

Qingke flavor characteristics and formation mechanisms: volatile metabolites and their changes from raw material to diverse product. [PDF]

Front Nutr
Xiong H, Liu Z, Xie Y, Du M, He X, Duan R.   +5 more
europepmc   +1 more source

A Comprehensive Review on Seaweed Preservation Techniques: Impacts on Nutritional Quality, Safety and Shelf Life

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This review demonstrates essential quality assessment metrics for monitoring product stability and identifying the major causes of post‐harvest deterioration of seaweed. It evaluates common and advanced preservation techniques for their ability to extend shelf life while maintaining nutritional value, microbiological safety, and sensory quality.
Shanjida Islam Shikha, Hrishika Barua, Md. Faisal   +2 more
wiley   +1 more source

Comparative Study on Morphology, Flavor, and Taste Profile, and Descriptive Sensory Analysis of Conventional Cream Cheese and Non‐Dairy Cream Cheese

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Systematic comparison of dairy cream cheese, commercial non‐dairy cheese, and plant‐based prototypes (P1–P3). The optimized formulation (P3) exhibited a compact microstructure (SEM), reduced beany off‐flavors (PCA), balanced taste attributes, and improved overall acceptability approaching commercial dairy standards.
Hiran Janpeng, Natthanicha Banpacha, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai   +3 more
wiley   +1 more source

Solid-phase microextraction as a green sample preparation strategy for volatile organic compound profiling in coffee: a review with AGREEprep-based evaluation. [PDF]

NPJ Sci Food
Syrgabek Y, Fuente-Ballesteros A, Zuin Zeidler VG.   +2 more
europepmc   +1 more source

Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This study explored how the addition of 1%–2% Spirulina powder affects bread quality, focusing on color, texture, volatile compounds, and sensory characteristics. Spirulina mainly influenced bread color and volatile profile, while texture remained largely unchanged. The enriched samples also showed more pronounced bitter and marine notes.
Francesca Masino, Emanuela Lo Faro, Alessandra Riggio, Marco Gammaitoni, Giulia Santunione, Fabio Licciardello, Andrea Antonelli, Giuseppe Montevecchi   +7 more
wiley   +1 more source

Corrigendum to "Influence of coffee roasting degree on antioxidant and metabolic parameters: Comprehensive in vitro and in vivo analysis" [Curr. Res. Food Sci. 9 (2024) 100861]. [PDF]

Curr Res Food Sci
Gamboa-Gómez CI, Morales-Castro J, Barragan-Zuñiga J, Herrera MD, Zamilpa-Álvarez A, Gónzalez JL, Martínez-Aguilar G, Morales-Castro EP, Anese M, Alongi M.   +9 more
europepmc   +1 more source

A Comparative Study on β‐ODAP Level, Polyphenolic Content and Antioxidant Activity Across Three Lathyrus sativus L. Cultivars

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
β‐ODAP content in three diverse Lathyrus sativus L. cultivars. ABSTRACT Grass pea (Lathyrus sativus L.) is an old crop highly resistant to climate changes and drought. Despite its nutritional benefits, it represents a source of β‐ODAP, a non‐protein amino acid which causes neurolathyrism.
Giulia Gentile, Lorenza Marinaccio, Eleonora Procino, Angelo Cichelli, Adriano Mollica, Azzurra Stefanucci   +5 more
wiley   +1 more source

A preliminary model to establish a digital twin for coffee roasting. [PDF]

Sci Rep
Bruno MJ, Egidi N, Fatone L, Giacomini J, Maponi P, Sagratini G, Santanatoglia A, Trebović E.   +7 more
europepmc   +1 more source