Sensory Acceptance | List of Frontiers open access articles

Mini Review

Published on 16 Sep 2022

Use of algae as food ingredient: sensory acceptance and commercial products

in Food Biotechnology

Ângelo Paggi Matos
Enrico Novelli
Giustino Tribuzi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.989801

45,187 views
82 citations

Original Research

Published on 27 Jan 2026

Mixed fermentation improved apple juice quality: juice characteristics and mechanism

in Nutrition and Microbes

Keyu Lei
Yinglong Wang
Yunfeng Pu
Liling Wang
Ying Huang
Xujie Hou

Frontiers in Nutrition

doi 10.3389/fnut.2026.1730713

1,304 views

Original Research

Published on 10 Mar 2025

Deciphering consumer perceptions of Kisra prepared from biofortified and non-biofortified sorghum cultivars using the rate-all-that-apply (RATA) method

in Nutrition and Food Science Technology

Tilal Sayed Abdelhalim
Manhal Gobara Hamid
Mazahir Shaheen
Claudia Böhme
Khitma A. Sir Elkhatim
Yousif M. A. Idris
Mohammed Hamad
Faraz Muneer
Mahbubjon Rahmatov
Mohammed Elsafy

Frontiers in Nutrition

doi 10.3389/fnut.2025.1563247

2,270 views
2 citations

Original Research

Published on 20 Sep 2022

Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours

in Nutrition and Food Science Technology

Luz Quispe-Sanchez
Marilu Mestanza
Malluri Goñas
Elizabeth Renee Ambler Gill
Manuel Oliva-Cruz
Segundo G. Chavez

Frontiers in Nutrition

doi 10.3389/fnut.2022.990887

7,518 views
11 citations

Original Research

Published on 02 Aug 2016

Solidago canadensis L. Essential Oil Vapor Effectively Inhibits Botrytis cinerea Growth and Preserves Postharvest Quality of Strawberry as a Food Model System

in Food Microbiology

Shumin Liu
Xingfeng Shao
Yanzhen Wei
Yonghua Li
Feng Xu
Hongfei Wang

Frontiers in Microbiology

doi 10.3389/fmicb.2016.01179

8,396 views
64 citations

Original Research

Published on 28 Apr 2026

Development of lotus seed-based vegan yogurt: fermentation optimization, quality evaluation and analysis of key bioactive alkaloids

in Nutrition and Food Science Technology

Mingyue Chi
Wenli Wu
Yiyuan Wu
Jiamiao Hu
Baodong Zheng
Shaoxiao Zeng
Shaoling Lin

Frontiers in Nutrition

doi 10.3389/fnut.2026.1825059

805 views

Original Research

Published on 08 Mar 2024

Comparison of the sugar and organic acid components of seventeen table grape varieties produced in Ankara (Türkiye): a study over two consecutive seasons

in Plant Nutrition

Birhan Kunter
Osman Batur Unal
Sıddık Keskin
Harlene Hatterman-Valenti
Ozkan Kaya

Frontiers in Plant Science

doi 10.3389/fpls.2024.1321210

7,189 views
29 citations

Original Research

Published on 07 May 2026

Chitosan as a functional ingredient in Nile tilapia sausages: enhancing antioxidant capacity, technological performance, nutritional quality, and consumer acceptance

in Human Nutritional and Health Outcomes

Fernando Pinheiro dos Santos
Maria Ildilene da Silva
Valfredo Figueira da Silva
Josenildes Botelho
Milton Teixeira de Moraes Júnior
Gislaine Gonçalves Oliveira
Elavarasan Krishnamoorthy
Elenice Souza dos Reis Goes

Frontiers in Aquaculture

doi 10.3389/faquc.2026.1809406

368 views

Articles

Use of algae as food ingredient: sensory acceptance and commercial products

Mixed fermentation improved apple juice quality: juice characteristics and mechanism

Deciphering consumer perceptions of Kisra prepared from biofortified and non-biofortified sorghum cultivars using the rate-all-that-apply (RATA) method

Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours

Solidago canadensis L. Essential Oil Vapor Effectively Inhibits Botrytis cinerea Growth and Preserves Postharvest Quality of Strawberry as a Food Model System

Development of lotus seed-based vegan yogurt: fermentation optimization, quality evaluation and analysis of key bioactive alkaloids

Comparison of the sugar and organic acid components of seventeen table grape varieties produced in Ankara (Türkiye): a study over two consecutive seasons

Chitosan as a functional ingredient in Nile tilapia sausages: enhancing antioxidant capacity, technological performance, nutritional quality, and consumer acceptance