ORIGINAL RESEARCH
Accepted on 24 Sep 2025
Oil Frying Enhances Flavor and Sensory Quality of Salted Dried Mackerel: A Comparative Study of Heating Methods
doi 10.3389/fnut.2025.1640819
- 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
- 2,258 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
- 2,024 views
- 2 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
- 1,519 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
- 1,523 views
