专题：Sensory Analysis and Statistical Methods

This cluster of papers focuses on sensory analysis in food science research, exploring topics such as consumer perception, emotional response to food, product characterization, and the influence of cultural diversity on food preferences. The papers cover various methods including multivariate analysis, preference mapping, temporal dominance of sensations, and cross-cultural studies.
最新文献
Beyond Sensory Properties: Molecular Interactions of Antioxidant Flavour-Active Polyphenols Across the Food-Oral-Gut Axis

review Full Text OpenAlex

Kokumi substances as taste modulators: sensory properties and molecular mechanisms

review Full Text OpenAlex

Food formulation: rheological and tribological determinants of oral processing and flavor perception

review Full Text OpenAlex

Integrating Cutting-Edge Technologies in Food Sensory and Consumer Science: Applications and Future Directions

review Full Text OpenAlex

Unveiling plant protein astringency perception through neural and cellular responses

article Full Text OpenAlex

Machine learning-driven integration of GC–MS and sensory panel data for aroma prediction in food systems

article Full Text OpenAlex

The Influence of Food Colors on Emotional Perception and Consumer Acceptance: A Sensory and Emotional Profiling Approach in Gastronomy

article Full Text OpenAlex

Uncovering the key volatile compounds affecting the roasted aroma in sauce-flavor baijiu and their perceptual interactions

article Full Text OpenAlex

Decoding the flavor profile of Chinese Lingzhi (Ganoderma lucidum) using a sensomics approach

article Full Text OpenAlex

Machine learning for food flavor prediction and regulation: models, data integration, and future perspectives

review Full Text OpenAlex

近5年高被引文献
Consumer Acceptance toward Functional Foods: A Scoping Review

article Full Text OpenAlex 433 FWCI67.474

Electronic tongue and electronic nose for food quality and safety

article Full Text OpenAlex 306 FWCI14.6208

Flavor challenges in extruded plant‐based meat alternatives: A review

article Full Text OpenAlex 281 FWCI29.9101

Acceptance of Insect-Based Food Products in Western Societies: A Systematic Review

review Full Text OpenAlex 271 FWCI7.3596

Understanding barriers to consumption of plant-based foods and beverages: insights from sensory and consumer science

review Full Text OpenAlex 257 FWCI8.1032

Consumer Acceptance of Plant-Based Meat Substitutes: A Narrative Review

review Full Text OpenAlex 256 FWCI4.3371

Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods

article Full Text OpenAlex 231 FWCI20.3935

Recent advances and application of machine learning in food flavor prediction and regulation

article Full Text OpenAlex 220 FWCI26.7759

Metabolomic selection for enhanced fruit flavor

article Full Text OpenAlex 220 FWCI21.6309

Journal of Plant Breeding and Crop Science

paratext Full Text OpenAlex 218 FWCI0