EDITORIAL
Published on 14 Jan 2025
Editorial: Novel technologies applied to flavoromics and sensory evaluation of foods
doi 10.3389/fnut.2024.1544709
- 527 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
3,118
Total downloads
12k
Total views and downloads
Submit your idea
Select the journal/section where you want your idea to be submitted:
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
- 600 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
- 477 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
- 627 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
- 682 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
- 786 views
- 1 citation
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
- 593 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
- 1,233 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
- 1,839 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
- 1,572 views
- 6 citations
Published in
Frontiers in Nutrition
- Nutrition and Food Science Technology
- Food Chemistry
Impact
- 12kTopic views
- 7,816Article views
- 3,118Article downloads