Latest Research in Fermentation and Sensory Analysis
19 research papers · 2026 median publication year
Top Research Topics in Fermentation and Sensory Analysis
- Fermentation and Sensory Analysis — 9 papers
- Coffee research and impacts — 2 papers
- Microbial Natural Products and Biosynthesis — 1 papers
- Plant biochemistry and biosynthesis — 1 papers
- Food composition and properties — 1 papers
- Bacterial biofilms and quorum sensing — 1 papers
- Advanced Chemical Sensor Technologies — 1 papers
- Biofuel production and bioconversion — 1 papers
- Edible Oils Quality and Analysis — 1 papers
- Probiotics and Fermented Foods — 1 papers
Highest-Cited Papers
- Biosynthetic Diversity of Marine-Derived Streptomyces Natural Products: Integrating Genome Mining, Multi-Omics, and Translational Drug Discovery Strategies
- Integrated microbiomic and metabolomic to reveal characterization of microbial community and flavor differences of Douchi with different salt concentrations
- Identification and Cyclization Mechanism of Fungal (+)-β-Chamigrene Synthase
- Effects of Long-Term Storage on the Chemical Composition, Antioxidant Activity, Free Amino Acid and Phenolic Profile of Traditional Vino Cotto
- Comparison study of the total sugar, amino acids, Maillard reaction products and volatile compounds of Huangjiu from Shaoxing and Daixian in China
- Summary of “Small research-discussion” on cereal grains in Japan “Characteristics and uses of Hokkaido grains”
- Rhodobacter sphaeroides reshapes lipid oxidation-driven aroma formation in fermented sausages under mild acidification
- Impact of Thermal Processing and Storage on the Quality and Chirality of Linalool in Blueberry Juice
- Genomic and Phenotypic Characterization of Sandstorm-Derived Airborne Bacillus Strains Reveals Diverse Biosynthetic Potential
- Effect of blanching treatment on physicochemical and sensory properties of Shine Muscat (Vitis labruscana Bailey × V. vinifera L.) white wine
- Exploratory VOC profiling and chemometric differentiation of naturally and calcium carbide ripened bananas using GC-MS and electronic nose analysis
- Characterization of the Major Odorants in Non-Alcoholic Beers Brewed with Either Kluyveromyces marxianus or Cyberlindnera saturnus
- Selecting Functional Pichia Strains for Coffee Fermentation: A Practical Framework
- Bacterial and Fungal Community Profiles During Spontaneous Agave cupreata Must Fermentation for Ancestral Mezcal Production
- Advances in Salt Reduction in Salt‐Dependent Traditional Fermented Foods: From Microecological Responses to Flavor and Safety Control
- Oregano authenticity by multi-element ICP-OES profiling: detection of olive leaf adulteration supported by complementary fingerprinting
- Microbiota and volatile flavor profiles of traditional homemade jiangshui from Northwest China
- Biotransformation of Plant-Based Substrates by Water Kefir: Micro-Ecological Mechanisms and Sensory Quality Remodeling
- Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages