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5 articles related to "Sensorial Quality"

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Articles

Original Research

Published on 03 Dec 2020

Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products

in Food Microbiology

Barbara Speranza
Angela Racioppo
Daniela Campaniello
Clelia Altieri
Milena Sinigaglia
Maria Rosaria Corbo
Antonio Bevilacqua

Frontiers in Microbiology

doi 10.3389/fmicb.2020.615904

4,671 views
4 citations

Review

Published on 16 Aug 2018

Biocontrol Processes in Fruits and Fresh Produce, the Use of Lactic Acid Bacteria as a Sustainable Option

in Sustainable Food Processing

José R. Linares-Morales
Néstor Gutiérrez-Méndez
Blanca E. Rivera-Chavira
Samuel B. Pérez-Vega
Guadalupe V. Nevárez-Moorillón

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2018.00050

25,321 views
77 citations

Editorial

Published on 07 Jun 2022

Editorial: Effect of Genotype and Pre- and Post-harvest Factors on Volatile Organic Compounds, Nutritional and Sensorial Quality of Fruits and Vegetables

in Food Chemistry

Bernardo Pace
Maria Cefola
Francesco Di Gioia
Rosaria Cozzolino

Frontiers in Nutrition

doi 10.3389/fnut.2022.945170

4,521 views

Original Research

Published on 02 Jul 2024

Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread

in Sustainable Food Processing

Patricia Dahdah
Roberto Cabizza
Maria Grazia Farbo
Costantino Fadda
Alessandra Del Caro
Luigi Montanari
Georges Hassoun
Antonio Piga

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1400339

4,925 views
10 citations

Original Research

Published on 07 Jan 2021

Development of a High-Throughput Microfluidic qPCR System for the Quantitative Determination of Quality-Relevant Bacteria in Cheese

in Food Microbiology

Matthias Dreier
Hélène Berthoud
Noam Shani
Daniel Wechsler
Pilar Junier

Frontiers in Microbiology

doi 10.3389/fmicb.2020.619166

9,797 views
15 citations