Latest Research in Sensory Analysis and Statistical Methods

Top Research Topics in Sensory Analysis and Statistical Methods

• Sensory Analysis and Statistical Methods — 2 papers
• Food composition and properties — 2 papers
• Fermentation and Sensory Analysis — 2 papers
• Tea Polyphenols and Effects — 2 papers
• Food Chemistry and Fat Analysis — 1 papers
• Biodiesel Production and Applications — 1 papers
• Nuts composition and effects — 1 papers
• Biochemical Analysis and Sensing Techniques — 1 papers
• Edible Oils Quality and Analysis — 1 papers
• Botanical Research and Applications — 1 papers

Highest-Cited Papers

1. Chemical–Sensory Trade-Offs in Honey-Sweetened CCN-51 Cacao Mucilage Beverages
2. IMPACT OF PALM OIL STORAGE ON THE QUALITY OF LOCALLY PROCESSED PALM OIL IN THE IJEBU-IMUSHIN AREA
3. Advances and Challenges in Sensory Evaluation of Food: Bridging Traditional Methods With Digital Innovation for Sustainable Food Systems
4. Molecular Evolution of Sunflower and Cottonseed Oils During Preparation of Uzbek Palov
5. Soaking-induced modifications in millets: reduction of antinutrients, improved nutrient bioavailability and dough rheology
6. Development of a consumer-acceptable dried maize meal product from the nixtamalization process using Just-About-Right analysis
7. The Sodium Priority Hypothesis: A Conceptual Taste–Nutrition Framework Linking Salt Taste, Umami and Food Acceptance
8. Comparative Degumming of Rapeseed Oil: Phospholipid Recovery, Bioactive Lipid Concentrations, and Molecular Remodeling
9. Agave Species Influence the Taxonomic and Predicted Functional Structure of Traditional Pulque Inoculum Microbiomes
10. Chromatic Personalization of Silver Tequila Using Bougainvillea spp. Infusions: An Experiential Co-Creation Platform
11. Revolutionizing Coffee Fermentation: Beyond Sensory Performance in Yeast Starter Culture Design—A Review
12. Sensory and volatile profile modulation by plant-derived extracts in fresh meat products: bridging the gap between oxidative stability and consumer acceptance
13. Fermenting Tempeh with Kombucha A Fermentation Record and Observation
14. Fermenting Tempeh with Kombucha A Fermentation Record and Observation
15. Validation of a high-performance liquid chromatography with diode-array detection method for the simultaneous determination of lycopene and phytoene in tomato extracts and comparison with a newly developed “Rubybell” extract
16. Process optimization of iron fortification in idli (steamed indian rice cake) batter and in vivo bioavailability evaluation
17. Analysis of lipid–protein interactive oxidation and underlying pathways in aquatic products via multi-omics and machine learning: a case study of air-dried hairtail
18. Development and Consumer Acceptance of Low-Sugar Gummy Candies Naturally Colored with Sorghum Leaf Polyphenols
19. Can an odour-induced saltiness effect be expressed in grams of salt? A conversion audit of sixteen studies and a minimal reporting standard
20. Production and Characterization of Xanthan Gum from Low-Quality Dates of Different Cultivars as a Fermentation Substrate