Pivot Profile: A Rapid Sensory Analysis Method and Its Application in Foods by NIU Junjie, SHI Bolin, ZHONG Kui, LI Hongliang, WEN Ting, WANG Houyin, AN Zhicong, GAO Haiyan, ZHAO Lei

Subjects: “…pivot profile; sensory analysis; rapid sensory analysis methods; food research; applications…”
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Physicochemical and sensory analysis of fruit juices based on buffalo yogurt whey by Gladis Rébak, Gladys Obregón, Luz Segovia-Espindola, Victoria Cantero, Mariano Pino, Liliana Alegre

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Developing a novel flavoured low alcohol beer using New Zealand honeydew honey and yacon concentrate by Keegan Chessum, Nazimah Hamid, Barry Wong, Tony Chen, Mary Yan, Rothman Kam

Subjects: “…Sensory analysis…”
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Sensory acceptability of chocolate with inulin by Terezija GOLOB, Elizabeta MIČOVIĆ, Jasna BERTONCELJ, Mojca JAMNIK

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Morphological, mechanical and sensory properties of almond (Prunus dulcis L.) and pistachio (Pistacia vera L.) cultivars grown in Spain by Adrian Rabadan, Manuel Álvarez-Ortí, José E. Pardo

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Synthesis Process and Nutritional Evaluation of Plantain as a Supplementary Food for Toddlers in Sierra Leone: A Study Utilizing Biuret’s, Benedict’s, and Iodine Solution Test by Lahai Koroma, James Kuiva Senesie, Florence Wuyah Baion, Baindu Miata Lukulay, Massah Badiwuloi Kallon

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Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge by Elizabeth Naiquen Flores, Gabriel Alejandro Rivas, Andrea Cecilia Guillade, Natalia Soledad Brizuela, Marina Edith Navarro, Emma Elizabeth Tymczyszyn, Lucrecia Delfederico, Carolina Fabiana Perez, Liliana Carmen Semorile, Danay Valdes La Hens, Barbara Mercedes Bravo-Ferrada

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Quantitative and qualitative responses of Catharanthus roseus to salinity and biofertilizer by Antônia L. R. Neves, Claudivan F. de Lacerda, Adriana C. de Oliveira, Carlos H. C. Sousa, Francisco I. F. Oliveira, Maria da S. de S. Ribeiro

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Exploring the Sensory and Volatile Profiles Associated with the Antioxidant Activity of Monovarietal Extra Virgin Olive Oil of the Leccio Del Corno Cultivar with Remarkable Resista... by Maria Teresa Frangipane, Lara Costantini, Stefania Garzoli, Nicolò Merendino, Riccardo Massantini

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Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes by Vassilios Raikos, Angela McDonagh, Viren Ranawana, Garry Duthie

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Formulation and phytochemical analysis of a potentially functional beverage from combining a leaf extract and pulp of Annona muricata (Annonaceae) by Yolanda Nolasco-González, María de Lourdes García-Magaña, Andrés Eloy León-Fernández, Juan L. Monribot-Villanueva, José A. Guerrero-Analco, Efigenia Montalvo González

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Sensory Profiles of Cheeses Manufactured in Mexico and the US and the Influence of Judges’ Cultural Context: A Pilot Study by Paulina Freire, Julieta Domínguez-Soberanes, Carmen C. Licon, Antonio Estevez-Rioja

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Analysis of rice characteristic volatiles and their influence on rice aroma by Shuimei Li, Hongyan Li, Lin Lu, Gaoneng Shao, Zhenling Guo, Yuntao He, Yong Wang, Xiaohui Yang, Mingxue Chen, Xianqiao Hu

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Correlation between sensory attributes and Metabolomic profiles of cocoa liquor from different cacao genotypes by Enik Nurlaili Afifah, Indah Anita Sari, Agung Wahyu Susilo, Hendy Firmanto, Abdul Malik, Eiichiro Fukusaki, Sastia Prama Putri

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Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries by Agata Kiciak, Wiktoria Staśkiewicz-Bartecka, Natalia Kuczka, Agnieszka Bielaszka, Marzena Tudrej, Oskar Kowalski, Marek Kardas

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Progress in the Application of Chemometrics in the Field of Food Flavor by ZHANG Qian, HAN Haoying, MENG Fanyu, WANG Yadong, WANG Bei, JIANG Tao

Subjects: “…chemometrics; food flavor science; sensory analysis; statistical analysis…”
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Influence of sweetener stevia on the quality of strawberry flavoured fresh yoghurt by Katarina Lisak, Irena Jeličić, Ljubica Tratnik, Rajka Božanić

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Characterization of potent odorant compounds in Turkish olive oils by GC-MS-olfactometric techniques by Songul Kesen, Hasim Kelebek, Serkan Selli

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Pollen quality and sensory attributes of Algerian jujube (Ziziphus lotus (L.) Lam.) honeys by Scherazad MEKIOUS, Carine MASSEAUX, Wahida LOUCIF-AYAD, Monica VERCELLI

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Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage by Marek Aljewicz, Aleksandra Florczuk, Aneta Dąbrowska

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