ORIGINAL RESEARCH
Published on 27 Oct 2025
Oil frying enhances flavor and sensory quality of salted dried mackerel: a comparative study of heating methods
doi 10.3389/fnut.2025.1640819
- 369 views
- Frontiers in Nutrition
- Food Chemistry
- Research Topics
- Decoding Flavor Release: Interactions Between Food Matrices and Flavor Compounds
Decoding Flavor Release: Interactions Between Food Matrices and Flavor Compounds
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REVIEW
Published on 24 Jun 2025
Microbial conversion of vegetable waste for flavor additives via solid-state fermentation: a comprehensive review
doi 10.3389/fnut.2025.1445189
- 2,803 views
- 1 citation
ORIGINAL RESEARCH
Published on 19 Mar 2025
Comparative analysis of physicochemical properties, sensory characteristics, and volatile flavor compounds in five types of potato chips
doi 10.3389/fnut.2025.1525480
- 2,440 views
- 4 citations
ORIGINAL RESEARCH
Published on 30 Aug 2024
Effect of ultrasonic treatment on the oral processing characteristics of Mianning ham
doi 10.3389/fnut.2024.1396623
- 1,559 views
ORIGINAL RESEARCH
Published on 17 May 2024
Ultra-high pressure treatment improve the content of characteristic aromatic components of melon juice from the view of physical changes
doi 10.3389/fnut.2024.1375130
- 1,603 views
