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  1. 1
    The influence of conching time on the sensory profile and consumer acceptance of milk chocolates enriched with freeze-dried blueberry (Vaccinium spp.)

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  2. 2
    Red wine processing-derived Brazilian Alicante bouschet grape skin as a promising ingredient for cereal bars production

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  3. 3
    Development of a defined mixed starter culture for the improvement of Tej, Ethiopian honey wine

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  4. 4
    Effect of meat type and fat level on burger meat characteristics A combined approach using imaging and sensory techniques

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  5. 5
    Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese "May bryndza"

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  6. 6
    Evaluation of the nutritional quality of cereal bars made with pulse flours using desirability functions

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  7. 7
    Cold smoking of Lebranche mullet (Mugil liza) Physicochemical, sensory, and microbiological evaluation

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  8. 8
    Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams

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  9. 9
    The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger Effects on technological, sensory, and nutritional aspects

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  10. 10
    Sensory impact of three different conching times on white chocolates with spray-dried and freeze-dried açai (Euterpe oleracea)

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  11. 11
    Strawberry jams enriched with Acca sellowiana extract

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  12. 12
    Formulation and characterization of an optimized functional beverage from hibiscus (Hibiscus sabdariffa L.) and green tea (Camellia sinensis L.)

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  13. 13
    Quality evaluation of sweet potato powder-enriched cereal products

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  14. 14
    Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films

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  15. 15
    Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp Influence of processing, packaging, and storage

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  16. 16
    Influence of sensory quality on preferences for apples of primary school children

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  17. 17
    Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds

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  18. 18
    Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters

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  19. 19
    Techno-functional and nutritional performance of commercial breads available in Europe
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  20. 20
    Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology

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