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

43,912 views
74 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

865 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

1,981 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

7,099 views
7 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

8,074 views
63 citations

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

6,626 views
26 citations

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

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