Concepedia

Flavoring Agent Optimization

Flavoring Agent Optimization is a methodological framework within taste masking that systematically identifies and refines flavor constituents to achieve maximal palatability enhancement while minimizing sensory interference with active pharmaceutical ingredients.

38

Publications

1.1K

Citations

157

Authors

68

Institutions

Publications per year

2017–2026

24

Parents

Publications

38

Optimization of the arabic gum based edible coating formulations with sodium caseinate and tulsi extract for guava

Sanchita Biswas Murmu, Hari Niwas Mishra · LWT · 2017 · 85 citations

, , +12

Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean

Chujiao Liu, Ni Yang, Qian Yang et al. · Food Chemistry · 2018 · 81 citations · Full text

, , +16

Changes in the Concentrations of Acrylamide, Selected Odorants, and Catechins Caused by Roasting of Green Tea

Yuzo Mizukami, Yusuke Sawai, Yuichi Yamaguchi · Journal of Agricultural and Food Chemistry · 2008 · 67 citations

, , +15

Red beet extract usage in gelatin/gellan based gummy candy formulation introducing Salix aegyptiaca distillate as a flavouring agent

Ehsan Moghaddas Kia, Sho’le Ghaderzadeh, Ali Mojaddar Langroodi et al. · Journal of Food Science and Technology · 2020 · 65 citations · Full text

, , +12

The enhancement and encapsulation of Agaricus bisporus flavor

Zhi‐Qiang Liu, Jianhong Zhou, Yunlong Zeng et al. · Journal of Food Engineering · 2004 · 63 citations

, , +8

1–5 of 38

Authors

157

  1. VV
    Vinícius V. Santana

    Universidade do Porto, Portugal

    2 publications · 43 citations

    2

    h-index

  2. BC
    Bruno C. L. Rodrigues

    Norwegian University of Science and Technology, Norway

    2 publications · 43 citations

    2

    h-index

  3. CM
    Carine Menezes Rebello

    Universidade Federal da Bahia, Brazil

    2 publications · 43 citations

    2

    h-index

  4. IB
    Idelfonso B. R. Nogueira

    Universidade do Porto, Portugal

    2 publications · 43 citations

    2

    h-index

  5. AE
    Alı́rio E. Rodrigues

    Universidade do Porto, Portugal

    2 publications · 43 citations

    2

    h-index

1–5 of 157

Institutions

68

  1. Universidade Federal da Bahia

    Salvador, Brazil

    2 h-index

    4 publications

    86 citations

  2. Norwegian University of Science and Technology

    Trondheim, Norway

    2 h-index

    2 publications

    43 citations

  3. Universidade do Porto

    Porto, Portugal

    2 h-index

    10 publications

    215 citations

  4. Agricultural Research Service

    Washington, United States

    1 h-index

    2 publications

    36 citations

  5. Hunan University of Science and Technology

    Xiangtan, China

    1 h-index

    3 publications

    189 citations

  6. Universidade Estadual de Londrina

    Londrina, Brazil

    1 h-index

    7 publications

    287 citations

  7. Society for Chemical Engineering and Biotechnology

    Frankfurt am Main, Germany

    1 h-index

    2 publications

    36 citations

  8. Chiang Mai University

    Chiang Mai, Thailand

    1 h-index

    2 publications

    60 citations

1–8 of 68

Venues

  1. Food Chemistry

    5 publications · 180 citations

    5

    h-index

  2. Foods

    2 publications · 39 citations

    3

    h-index

  3. Journal of Agricultural and Food Chemistry

    3 publications · 115 citations

    3

    h-index

  4. LWT

    2 publications · 146 citations

    2

    h-index

  5. 2

    h-index

1–5