Concepedia

Sensory Quality Changes During Processing

Sensory Quality Changes During Processing is a phenomenon within food science that refers to the alterations in sensory attributes—such as taste, aroma, texture, and appearance—of food materials resulting from physical, chemical, or enzymatic transformations occurring during processing operations.

224

Publications

8.7K

Citations

907

Authors

305

Institutions

Publications per year

2017–2026

70

Parents

Publications

224

Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential

Julia K. Keppler, Karin Schwarz, Atze Jan van der Goot · Trends in Food Science & Technology · 2020 · 193 citations · Full text

, , +17

Effects of sodium acetate dip treatment and vacuum-packaging on chemical, microbiological, textural and sensory changes of Pearlspot (Etroplus suratensis) during chill storage

S. Manju, Leema Jose, T.K. Srinivasa Gopal et al. · Food Chemistry · 2006 · 173 citations

, , +16

Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon

Lisbeth Truelstrup Hansen, Tom Gill, Hans Henrik Hussa · Food Research International · 1995 · 168 citations

, , +15

Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

Mónica Armenteros, M‐Concepción Aristoy, José Manuel Barat Baviera et al. · Meat Science · 2011 · 158 citations · Full text

, , +17

Ultra-High Pressure Processing of Onions: Chemical and Sensory Changes

Peter Butz, Wolf‐Dietrich Koller, B. Tauscher et al. · LWT · 1994 · 155 citations

, , +14

1–5 of 224

Authors

907

  1. MG
    Michael G. Kontominas

    University of Ioannina, Greece

    5 publications · 329 citations

    5

    h-index

  2. FP
    Franco Pedreschi

    Pontificia Universidad Católica de Chile, Chile

    4 publications · 280 citations

    4

    h-index

  3. IN
    Ioannis N. Savvaidis

    University of Ioannina, Greece

    4 publications · 296 citations

    4

    h-index

  4. MS
    Markus Stieger

    Wageningen University & Research, Netherlands

    3 publications · 118 citations

    3

    h-index

  5. EK
    Evan K. Paleologos

    University of Ioannina, Greece

    3 publications · 169 citations

    3

    h-index

1–5 of 907

Institutions

305

  1. Wageningen University & Research

    Wageningen, The Netherlands

    6 h-index

    16 publications

    850 citations

  2. University of Ioannina

    Ioannina, Greece

    5 h-index

    22 publications

    1.4K citations

  3. Universitat Politècnica de València

    Valencia, Spain

    5 h-index

    13 publications

    616 citations

  4. Universidad de Zaragoza

    Zaragoza, Spain

    4 h-index

    18 publications

    1.1K citations

  5. University of Copenhagen

    Copenhagen, Denmark

    4 h-index

    10 publications

    515 citations

  6. University of Georgia

    Athens, United States

    3 h-index

    8 publications

    218 citations

  7. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    3 h-index

    7 publications

    665 citations

  8. University of Helsinki

    Helsinki, Finland

    3 h-index

    16 publications

    914 citations

1–8 of 305

Venues

  1. Food Chemistry

    13 publications · 936 citations

    12

    h-index

  2. LWT

    11 publications · 557 citations

    11

    h-index

  3. Journal of Food Science

    JFS · 10 publications · 481 citations

    10

    h-index

  4. Food Research International

    10 publications · 591 citations

    10

    h-index

  5. Journal of the Science of Food and Agriculture

    9 publications · 239 citations

    9

    h-index

1–5