Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts

Authors: Óscar Adrián Muñoz-Bernal, Alma Janeth Coria-Oliveros, Alma Angelica Vazquez-Flores, Carlos Rodrigo Subiria-Cueto, Laura A. De La Rosa, Maria de la Luz Reyes-Vega, Joaquín Rodrigo-García, Nina del Rocio Martinez-Ruiz, Emilio Alvarez-Parrilla

Source: Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-15 (2024)

Subject Terms: Grape pomace, Bread, Bioaccessibility, Sensory acceptance, Dietary fiber, Phenolic compounds, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/2661-8974

Access URL: https://doaj.org/article/fcf8d2c4e1654eb1b837efb47a9d00ce

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

Authors: 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

Source: Frontiers in Nutrition, Vol 12 (2025)

Subject Terms: Sudan, malnutrition, Kisra, market segmentation, sensory acceptance, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fnut.2025.1563247/full; https://doaj.org/toc/2296-861X

Access URL: https://doaj.org/article/8ece6c1134e7413ebd8c36ffb51a07d3

Salt reduction strategies for dry cured meat products: The use of KCl and microencapsulated spices and aromatic plant extracts

Authors: Bernardo, P. ^{a, b}, Fernandes, M.J. ^{a, b}, Fernandes, M.H. ^{a, b}, Teixeira, M.P. ^{a, b}, Alfaia, C.M. ^{a, b}, Serrano, C. ^{c, d}, Patarata, L. ^{b, e}, Fraqueza, M.J. ^{a, b, ⁎}

Source: In Meat Science March 2025 221

Clean label fresh sausage: characteristics throughout its shelf life

Authors: Paula Regina Rabelo Sbardelotto, Marina Leite Mitterer-Daltoé, Evellin Balbinot-Alfaro, Alfredo Jorge Costa Teixeira, Alexandre da Trindade Alfaro

Source: Scientia Agricola, Vol 81 (2024)

Subject Terms: healthy foods, meat products, sensory acceptance, Agriculture (General), S1-972

File Description: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162024000100905&lng=en&tlng=en; http://www.scielo.br/pdf/sa/v81/1678-992X-sa-81-e20230251.pdf; https://doaj.org/toc/1678-992X

Access URL: https://doaj.org/article/7229fc8ed7c2471dbf059bba2ac5b55a

Microencapsulated red-garlic peptides with biopolymers: Influence on the ACE-inhibitory, biological activity, textural structures, and sensory properties of pan-breads

Authors: Zolqadri, Roshanak ^a, Akbarbaglu, Zahra ^b, Ramezani, Atena ^{c, d}, Mazloomi, Narges ^{c, d, ⁎}, Sarabandi, Khashayar ^{e, ⁎}

Source: In Future Foods June 2025 11

Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence

Authors: Karina Eduardo, Noelia Bedoya-Perales, Elias Escobedo-Pacheco, Erick Saldaña

Source: Scientia Agropecuaria, Vol 15, Iss 2, Pp 251-267 (2024)

Subject Terms: sensory acceptance, bibliometric analysis, chenopodium quinoa willd, hedonic scale, Agriculture, Agriculture (General), S1-972

File Description: electronic resource

Relation: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/5913; https://doaj.org/toc/2077-9917; https://doaj.org/toc/2306-6741

Access URL: https://doaj.org/article/b2b3db04bced4e21b849c8e58af9d6cb

Nutritional Benefits and Consumer Acceptance of Maize Chips Combined with Alternative Flours

Authors: Jesús Rodríguez-Miranda, Meliza Peña, Miriam Rivera, Jason Donovan

Source: Foods, Vol 14, Iss 5, p 864 (2025)

Subject Terms: alternative flours, maize, nutrition, sensory acceptance, tortilla chips, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/14/5/864; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/93d0486e0c95484e88e75fae36c06223

Chorizo sausage with shiitake mushrooms (Lentinula edodes) as a fat substitute: quality evaluation

Authors: Edicson Mauricio Rincón Soledad, Mónica Alejandra Arredondo Nontién, Jose Wilson Castro, Dursun Barrios, Sandra Milena Vásquez Mejía

Source: Foods and Raw Materials, Vol 12, Iss 1, Pp 168-178 (2024)

Subject Terms: shiitake, fat substitute, comminuted sausages, processed meat, sensory acceptance, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://jfrm.ru/en/issues/21683/22085/; https://doaj.org/toc/2308-4057; https://doaj.org/toc/2310-9599

Access URL: https://doaj.org/article/ce854d4f6cf948d1a579bd752e702a87

Fruit juice fortification with omega-3 by adding chia and linseed oil microcapsules

Authors: Luana Gabrielle Correa, Talita Kato, Vanessa Cipriani Giuliangeli, Alex Sanches Torquato, Marianne Ayumi Shirai

Source: Food Chemistry Advances, Vol 4, Iss , Pp 100649- (2024)

Subject Terms: Complex coacervation, Sensory acceptance, PUFA, Beverages, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772753X24000455; https://doaj.org/toc/2772-753X

Access URL: https://doaj.org/article/149c4c1ec8d645dbbd8119a53e64b41c

Evaluation of Lipid Damage, Microbial Spoilage and Sensory Acceptance of Chilled Pouting (Trisopterus luscus), an Underutilized Lean Fish Species

Authors: Julio Maroto, Marcos Trigo, José M. Miranda, Santiago P. Aubourg, Jorge Barros-Velázquez

Source: Applied Sciences, Vol 14, Iss 16, p 6905 (2024)

Subject Terms: pouting, fish food, chilling, microbial activity, lipid damage, sensory acceptance, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

File Description: electronic resource

Relation: https://www.mdpi.com/2076-3417/14/16/6905; https://doaj.org/toc/2076-3417

Access URL: https://doaj.org/article/10415bf1ca78406596c51c264ced88ca

Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks

Authors: Millena Ruszkowska, Małgorzata Tańska, Joanna Miedzianka, Przemysław Łukasz Kowalczewski

Source: Foods, Vol 13, Iss 15, p 2390 (2024)

Subject Terms: colour, edible insects, extrusion, nutritional value, sensory acceptance, texture, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/15/2390; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/15bb0c99879041a09cb6e7716563e8cd

Sensory acceptability and nutritional quality of composite bread with added puree from biofortified beans in Malawi

Authors: William Kasapila, Agnes Mbachi Mwangwela, Dumbo Njera, Limbikani Matumba, Tinna Ng'ong'ola Manani, Richard Banda, Lackson Nyirenda

Source: Legume Science, Vol 6, Iss 1, Pp n/a-n/a (2024)

Subject Terms: biofortified beans, fermentation, gluten, micronutrient deficiencies, sensory acceptance, yeast bread, Plant culture, SB1-1110

File Description: electronic resource

Relation: https://doaj.org/toc/2639-6181

Access URL: https://doaj.org/article/6d44fb383d654bf5b3454ac31a741d51

Cappuccino-flavored dulce de leche: Development, characterization and correlation analysis

Authors: Ana Beatriz Ferreira Costa, Maria Eduarda Duarte de Oliveira, Emanuel Neto Alves de Oliveira, Álvaro Gustavo Ferreira da Silva, Bruno Fonsêca Feitosa, Jayuri Susy Fernandes de Araújo, Mônica Tejo Cavalcanti

Source: Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100784- (2023)

Subject Terms: Coffea, Dairy products, Physicochemical analysis, Sensory acceptance, Theobroma cacao, Agriculture (General), S1-972, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2666154323002910; https://doaj.org/toc/2666-1543

Access URL: https://doaj.org/article/46bab0971b664dcf8b51ca50d8eb782a

Chemical characterization and sensory potential of Brazilian vanilla species

Authors: Fernanda Nascimento da Silva, Roberto Fontes Vieira, Humberto Ribeiro Bizzo, Paola Ervatti Gama, Cláudia Nasser Brumano, Márcia Cristina Teixeira Ribeiro Vidigal, Antônio Augusto Fernandes Neto, Ludmylla Tamara Crepalde, Valéria Paula Rodrigues Minim

Source: Pesquisa Agropecuária Brasileira, Vol 58 (2023)

Subject Terms: flavoring, orchid, sensory attributes, sensory acceptance, volatiles, Agriculture (General), S1-972

File Description: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2023000104005&tlng=en; https://doaj.org/toc/1678-3921

Access URL: https://doaj.org/article/4bd73b7d9fbf404bbb1b8fbf0fdb52ea

Physical, chemical and sensory implications of pequi (Caryocar brasiliense Camb.) sweet bread made with flour, pulp and fruit by-product

Authors: MARIANA C. DA CUNHA, LAILA H. TERRA, PIÊTRA CAMPOS E SOUSA, DAIANA R. VILELA, ANA LÁZARA OLIVEIRA, JÉSSYCA S. SILVA, SÉRGIO DOMINGOS SIMÃO, JOELMA PEREIRA, JOSÉ GUILHERME L.F. ALVES, ELISÂNGELA ELENA N. DE CARVALHO, EDUARDO V.B. VILAS BOAS

Source: Anais da Academia Brasileira de Ciências, Vol 95, Iss 2 (2023)

Subject Terms: Bakery technology, quality, brazilian fruit, sensory acceptance, school meals, Science

File Description: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000300501&lng=en&tlng=en; http://www.scielo.br/pdf/aabc/v95n2/0001-3765-aabc-95-02-e20201550.pdf; https://doaj.org/toc/1678-2690

Access URL: https://doaj.org/article/93407eb50be94d16bc6d195e5664a2fb

Sugarcane (Saccharum officinarum) bagasse as a source of fiber and fat replacer in ice creams: chemical, microbiological, and sensory evaluation

Authors: Luis Zuniga Moreno, Fernando Damian, Edgar Landines, Ahmed El-Salous

Source: Brazilian Journal of Food Technology, Vol 26 (2023)

Subject Terms: By-products, Fat replacer, Fiber powder, Low-fat ice cream, Probiotic viability, Sensory acceptance, Sugarcane bagasse, Waste revalorization, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100421&tlng=en; https://doaj.org/toc/1981-6723

Access URL: https://doaj.org/article/10d9453c40b74a12b0b247f4dcd56746

Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum

Authors: SILVA, Emerson Gabriel dos Santos Oliveira, ANAYA, Katya, BEZERRA, Maria de Fátima, MACÊDO, Cláudia Souza, URBANO, Stela Antas, BORBA, Luís Henrique Fernandes, BARBOSA, Idiana de Macedo, RAMALHO, Heryka Myrna Maia, CIPOLAT-GOTET, Claudio, GALDINO, Alyne Batista da Silva, OLIVEIRA, Juliana Paula Felipe de, RANGEL, Adriano Henrique do Nascimento

Source: Food Science and Technology. January 2022 42

Subject Terms: bovine colostrum, sensory acceptance, fermented products, dairy products, chemical composition

File Description: text/html

Access URL: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100609

Nutrıtıonal characterıstıcs and sensory acceptabılıty of reduced-fat french frıes

Authors: GUEDES, Andréa Madalena Maciel, FREITAS-SÁ, Daniela De Grandi Castro, ANTONIASSI, Rosemar, WILHELM, Allan Eduardo, FARIA-MACHADO, Adelia Ferreira de, TORREZAN, Renata

Source: Food Science and Technology. January 2022 42

Subject Terms: frying, potato, trans fatty acids, sensory acceptance

File Description: text/html

Access URL: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100442

Evaluating microencapsulated oregano (Origanum vulgare) aqueous extract as a bioactive ingredient on the overall quality of ready-to-cook fish products made from tilapia byproduct during frozen storage

Authors: Alessandra Cristina Tomé, Flávio Alves da Silva, Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico

Source: Applied Food Research, Vol 3, Iss 1, Pp 100274- (2023)

Subject Terms: Fish, Natural antioxidants, Aromatic herbs, Microencapsulation, Lipid oxidation, Sensory acceptance, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772502223000136; https://doaj.org/toc/2772-5022

Access URL: https://doaj.org/article/891dc4f8bad44fbd90e23362ca540ecc

Hamburger made with mechanically separated poultry meat and essential oil of oregano or peppermint added as an antioxidant

Authors: Eliane Cuaglio Paschoal, Gilberto Alves, Izabela Camilotti Dorneles, Maria Augusta Dorigan Bondezan, Isabela Carvalho dos Santos, Isabel Cristina da Silva Caetano, Camila de Cuffa Matusaiki, Lidiane Nunes Barbosa, Andréia Assunção Soares, Luciana Kazue Otutumi

Source: Semina: Ciências Agrárias, Vol 44, Iss 2 (2023)

Subject Terms: FRAP, Mentha piperita, Origanum vulgare, Sensory acceptance, Total coliforms., Agriculture (General), S1-972

File Description: electronic resource

Relation: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/47057; https://doaj.org/toc/1676-546X; https://doaj.org/toc/1679-0359

Access URL: https://doaj.org/article/2095f33d39cc41d0b6a2802564092bb2