EDITORIAL
Published on 26 Dec 2024
Editorial: Novel Technologies Applied to Flavoromics and Sensory Evaluation of Foods
doi 10.3389/fnut.2024.1544709
- 147 views
- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Novel Technologies Applied to Flavoromics and Sensory Evaluation of Foods
Novel Technologies Applied to Flavoromics and Sensory Evaluation of Foods
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Articles
ORIGINAL RESEARCH
Published on 06 Dec 2024
A flavoromics approach to investigate the effect of Saskatoon berry powder on the sensory attributes, acceptability, volatile components, and electronic nose responses of a low-fat frozen yogurt
doi 10.3389/fnut.2024.1488413
- 400 views
ORIGINAL RESEARCH
Published on 25 Nov 2024
Widely targeted metabolomics and SPME-GC-MS analysis revealed the quality characteristics of non-volatile/volatile compounds in Zheng’an Bai tea
doi 10.3389/fnut.2024.1484257
- 379 views
ORIGINAL RESEARCH
Published on 21 Aug 2024
Development of an ic-CLEIA for precise detection of 3-CQA in herbs and patent medicines: ensuring quality control and therapeutic efficacy
doi 10.3389/fnut.2024.1439287
- 540 views
ORIGINAL RESEARCH
Published on 20 Aug 2024
Characterization of flavor profile of Steamed beef with rice flour using gas chromatography-ion mobility spectrometry combined with intelligent sensory (Electronic nose and tongue)
doi 10.3389/fnut.2024.1435364
- 553 views
- 1 citation
ORIGINAL RESEARCH
Published on 12 Jun 2024
Traditional method of rhubarb processing optimized by combining flavor analysis with anthraquinone content determination
doi 10.3389/fnut.2024.1406430
- 710 views
ORIGINAL RESEARCH
Published on 06 Feb 2024
Explorative study for the rapid detection of Fritillaria using gas chromatography-ion mobility spectrometry
doi 10.3389/fnut.2024.1361668
- 541 views
- 2 citations
ORIGINAL RESEARCH
Published on 16 Jan 2024
The quality of selected raw and pasteurized honeys based on their sensory profiles and consumer preferences
doi 10.3389/fnut.2023.1330307
- 1,151 views
ORIGINAL RESEARCH
Published on 11 Jan 2024
Assessment of the color of orange juice in the context of dietitians’ food preferences
doi 10.3389/fnut.2023.1328795
- 1,647 views
- 2 citations
ORIGINAL RESEARCH
Published on 08 Jan 2024
Identification and virtual screening of novel salty peptides from hydrolysate of tilapia by-product by batch molecular docking
doi 10.3389/fnut.2023.1343209
- 1,384 views
- 5 citations
Published in
Frontiers in Nutrition
- Nutrition and Food Science Technology
- Food Chemistry
Participating Journals
Frontiers in Chemistry
Food ChemistryOffline
- 3.8 impact factor
- 8.5 citescore
Impact
- 9,522Topic views
- 6,510Article views
- 1,931Article downloads