Hedonic Scale | List of Frontiers open access articles

Original Research

Published on 21 Jun 2023

The relevance of the number of categories in the hedonic scale to the Ghanaian consumer in acceptance testing

in Food Characterization

Emmanuel Addo-Preko
Joris Gerald Niilante Amissah
Maame Yaakwaah Blay Adjei

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1071216

47,361 views
25 citations

Original Research

Published on 29 Jan 2026

Influence of variety and processing methods on the sensory characteristics and consumer acceptance of stiff porridge prepared from sorghum (Sorghum bicolor L. Moench)

in Nutrition and Sustainable Diets

Stella C. Mlewa
Vincent Mlotha
Moses F. A. Maliro
Agnes M. Mwangwela

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1638093

1,003 views

Original Research

Accepted on 28 Feb 2026

EFFECTOFSHEABUTTERASA SHORTENINGSUBSTITUTEINTHREE CAKEMAKINGTECHNIQUES (CREAMING,RUBBING-INAND MELTING-FAT):PHYSICALAND SENSORYANALYSESPRINCEM.SAEED

in Food Safety and Quality Control

PRINCE MUSAH SAEED
LINDA COBBAH
ESTHER KUMEA ASHUN
RITA JUDITH SACKEY
AFISHETU AMADU
ANTHONY BORDOH

Frontiers in Food Science and Technology

267 views

Original Research

Published on 30 Apr 2025

Cassava (Manihot esculenta) fermentation methods affected fufu yield, while drying and cold storage extended the shelf-life and consumer acceptability

in Food Safety and Quality Control

Valentine Sama
Ernest L. Molua
Raymond Ndip Nkongho
Christopher Ngosong

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1400395

3,600 views
1 citation

Original Research

Published on 30 Apr 2026

Nutritional composition, sensory acceptability and shelf-life evaluation of wheat–corn chaff composite cake

in Nutrition and Sustainable Diets

Joe Dare Nyefene
Patricia Glago

Frontiers in Nutrition

doi 10.3389/fnut.2026.1808630

488 views

Original Research

Published on 07 Jun 2021

Cassava Orange-Fleshed Sweetpotato Composite Gari: A Potential Source of Dietary Vitamin A

in Nutrition and Food Science Technology

Richard Atinpoore Atuna
Matthew Atongbiik Achaglinkame
Trudy Abla Sitsofe Accorley
Francis Kweku Amagloh

Frontiers in Nutrition

doi 10.3389/fnut.2021.646051

5,888 views
7 citations

Articles

The relevance of the number of categories in the hedonic scale to the Ghanaian consumer in acceptance testing

Influence of variety and processing methods on the sensory characteristics and consumer acceptance of stiff porridge prepared from sorghum (Sorghum bicolor L. Moench)

EFFECTOFSHEABUTTERASA SHORTENINGSUBSTITUTEINTHREE CAKEMAKINGTECHNIQUES (CREAMING,RUBBING-INAND MELTING-FAT):PHYSICALAND SENSORYANALYSESPRINCEM.SAEED

Cassava (Manihot esculenta) fermentation methods affected fufu yield, while drying and cold storage extended the shelf-life and consumer acceptability

Nutritional composition, sensory acceptability and shelf-life evaluation of wheat–corn chaff composite cake

Cassava Orange-Fleshed Sweetpotato Composite Gari: A Potential Source of Dietary Vitamin A