Elucidating the effect of different processing methods on the sensory quality of chestnuts based on multi-scale molecular sensory science

How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?

Małgorzata Starowicz, Henryk Zieliński · Food Reviews International · 2019 · 412 citations

Agriculture, Food Science, Food Chemistry +16

The qualitative and quantitative assessment of tea quality based on E-nose, E-tongue and E-eye combined with chemometrics

Min Xu, Jun Wang, Luyi Zhu · Food Chemistry · 2019 · 230 citations

Agriculture, Food Science, Food Analysis +13

Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond ( Prunus dulcis ) kernel

Jau-Tien Lin, Shih-Chun Liu, Chao-Chin Hu et al. · Food Chemistry · 2015 · 201 citations

Agriculture, Food Science, Nutritional Sciences +11

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS)

Shuai Ge, Yuyu Chen, Shenghua Ding et al. · Journal of the Science of Food and Agriculture · 2020 · 143 citations

Agriculture, Chemistry, Food Science +17

The effect of nano-coatings with α-tocopherol and xanthan gum on shelf-life and browning index of fresh-cut “Red Delicious” apples

María L. Zambrano‐Zaragoza, E. Mercado-Silva, Alicia Del Real et al. · Innovative Food Science & Emerging Technologies · 2013 · 140 citations

Agriculture, Food Science, Horticultural Sciences +10