Concepedia

Aging Flavor

Aging Flavor is a theoretical construct in flavor development that characterizes the transformation of sensory profiles in food systems over time through biochemical and physicochemical processes intrinsic to ingredient interactions and environmental conditions.

244

Publications

11.6K

Citations

982

Authors

284

Institutions

Publications per year

2017–2026

99

Parents

Publications

244

Flavor Enhancement of Food Improves Dietary Intake and Nutritional Status of Elderly Nursing Home Residents

M.F.A.M. Mathey, Els Siebelink, Cees de Graaf et al. · The Journals of Gerontology Series A · 2001 · 261 citations · Full text

, , +16

Effect of flavor enhancement of foods for the elderly on nutritional status: Food intake, biochemical indices, and anthropometric measures

Susan S. Schiffman, Zoe S. Warwick · Physiology & Behavior · 1993 · 245 citations

, , +17

Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds

Daan Saison, David P. De Schutter, Bregt Uyttenhove et al. · Food Chemistry · 2008 · 244 citations

, , +14

Evolution of Chemical and Sensory Properties during Aging of Top-Fermented Beer

Bart Vanderhaegen, Hedwig Neven, Stefan Coghe et al. · Journal of Agricultural and Food Chemistry · 2003 · 206 citations

, , +16

Effects of temperature on the quality of black garlic

Xinyan Zhang, Ningyang Li, Xiaoming Lu et al. · Journal of the Science of Food and Agriculture · 2015 · 201 citations · Full text

, , +16

1–5 of 244

Authors

982

  1. LS
    Lin Shi

    Shaanxi University of Science and Technology, China

    7 publications · 269 citations

    7

    h-index

  2. WJ
    Wei Jia

    Shaanxi University of Science and Technology, China

    7 publications · 269 citations

    7

    h-index

  3. ZF
    Zibian Fan

    Shaanxi University of Science and Technology, China

    6 publications · 241 citations

    6

    h-index

  4. AD
    An Du

    Hebei University of Technology, China

    6 publications · 241 citations

    6

    h-index

  5. SC
    Sonia Collin

    UCLouvain, Belgium

    6 publications · 330 citations

    6

    h-index

1–5 of 982

Institutions

284

  1. KU Leuven

    Leuven, Belgium

    12 h-index

    60 publications

    5.4K citations

  2. Shaanxi University of Science and Technology

    Xi'an, China

    8 h-index

    43 publications

    1.7K citations

  3. Beijing Technology and Business University

    Beijing, China

    8 h-index

    40 publications

    1.6K citations

  4. Jiangnan University

    Wuxi, China

    6 h-index

    25 publications

    839 citations

  5. Technical University of Munich

    Munich, Germany

    6 h-index

    24 publications

    924 citations

  6. Texas Tech University

    Lubbock, United States

    6 h-index

    15 publications

    370 citations

  7. Seoul National University

    Seoul, South Korea

    6 h-index

    27 publications

    1.2K citations

  8. UCLouvain

    Louvain-la-Neuve, Belgium

    6 h-index

    28 publications

    1.6K citations

1–8 of 284

Venues

  1. Journal of Agricultural and Food Chemistry

    25 publications · 1.7K citations

    23

    h-index

  2. Food Chemistry

    19 publications · 1.5K citations

    17

    h-index

  3. Food Quality and Preference

    13 publications · 589 citations

    12

    h-index

  4. 12

    h-index

  5. Foods

    12 publications · 329 citations

    11

    h-index

1–5