Latest Research in Fermentation and Sensory Analysis
48 research papers · 2026 median publication year
Top Research Topics in Fermentation and Sensory Analysis
- Fermentation and Sensory Analysis — 6 papers
- Tea Polyphenols and Effects — 6 papers
- Bee Products Chemical Analysis — 6 papers
- Postharvest Quality and Shelf Life Management — 4 papers
- Advanced Chemical Sensor Technologies — 2 papers
- Horticultural and Viticultural Research — 2 papers
- Lubricants and Their Additives — 1 papers
- Thermochemical Biomass Conversion Processes — 1 papers
- Plant biochemistry and biosynthesis — 1 papers
- Odor and Emission Control Technologies — 1 papers
Highest-Cited Papers
- FERMENTAGE: A Proposed Framework for Controlled Long-Term Fermentation, Maturation, Archiving, and Sensory Characterisation of Edible Botanicals
- FERMENTAGE: A Proposed Framework for Controlled Long-Term Fermentation, Maturation, Archiving, and Sensory Characterisation of Edible Botanicals
- Tailoring oxidative, thermal and tribological properties of Camelina oils through fatty acid engineering
- Coordinated reorganization of non-volatile and volatile metabolites shapes flavor characteristics of Xinyang Maojian during processing
- Persistence of antifungal activity in stored tobacco (Nicotiana tabacum L.) pyrolysis oil despite the minor contribution of nicotine: insights into metabolite interactions against Fusarium proliferatum
- Characterization of Volatile Flavour Profiles in Five Chilli Pepper Varieties Using a Combined Approach of Electronic Nose, GC – MS and GC – IMS
- Effects of biodynamic preparations on grape skin structure and composition
- Rootstock-Induced Volatile Fingerprint Shifts in Citrus medica ‘Guangdong Xiangshui’ Leaves Revealed by HS-GC-IMS
- Performance evaluation of a scent transfer unit for sampling of explosives and their residues to investigate nuisance alerts
- Comparative profiling of volatile and non-volatile compounds in three representative flue-cured tobacco samples using HS-GC-IMS and UHPLC-Q-Exactive/MS
- Effects of Nixing Pottery Storage on Microbial Community Characteristics, Quality, and Volatile Components of Liupao Tea
- Single-Tube Mass Spectrometry-Based Workflow for Multi-Omics Profiling of Diverse Biomolecules
- Molecular Atlas of Key Food Odorants Reveals Mixture‐Level Organization and Enables Generative Aroma Design
- Effects of Different Rootstocks on the Physicochemical Properties and Aromatic Compounds of ‘Cabernet Sauvignon’ Wine
- Study on the Quality Component Differences Among Tea Cultivars in Northern Guizhou
- Entrepreneurship Program on Honeybee Culture for Identification and Characterization of Bioactive Components of Honey
- Entrepreneurship Program on Honeybee Culture for Identification and Characterization of Bioactive Components of Honey
- Metabolipidomic Profiling Reveals Novel Acylhexosylceramides in Five Hokkaido Wine Grape Varieties Using Untargeted LC/MS
- Yamasachi Wine: Characterization of Aroma Compounds and Its Masking Effect Against Phenolic Off-Flavor
- Influence of Heat Treatment on Melipona bicolor (Lepeletier, 1836) Honey in Long Term Storage