2025Scientific literature13 citations Open Access

Effect of Phenolic Compounds and Terpenes on the Flavour and Functionality of Plant-Based Foods

Natalia Kurhaluk, Lyudmyla Buyun, Renata Kołodziejska +2

Nutrients

Flavour

Background: Phytochemicals play a crucial role in determining the sensory qualities and nutritional value of plant-based foods. They influence flavour perception by interacting with aroma, taste, and...

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2024Scientific literature13 citationsDOI

From Conventional to Craft Beer: Perception, Source, and Production of Beer Color—A Systematic Review and Bibliometric Analysis

Nélio Jacinto Manuel Ualema, Lucely Nogueira dos Santos, Stanislau Bogusz +1

Research Library

Effect of Phenolic Compounds and Terpenes on the Flavour and Functionality of Plant-Based Foods

From Conventional to Craft Beer: Perception, Source, and Production of Beer Color—A Systematic Review and Bibliometric Analysis

Generation of a synthetic autochthonous microbiota responsible for the essential flavors and brewing properties of Daqu

Effects of five different commercial strains of Saccharomyces cerevisiae on the physicochemical parameters, antioxidant activity, phenolic profiles and flavor components of jujube wine

Elemental composition of green tea infusions depending on the method of their brewing

Evolution of sensory analysis attributes and volatile aging markers in bottle fermented craft beers during storage at different temperatures.

Millets: Nutritional potential and Utilization

Applications, challenges, and prospects of AI-driven intelligent packaging technologies in the food supply chain under Industry 4.0

Advances in Nanotechnology Research in Food Production, Nutrition, and Health

Geopolymer from sand washing waste: Mechanical, rheological, and sustainability perspectives

Insight into the keystones of Chinese broad bean paste fermentation: Brewing techniques, chemosensory characteristics, and microbial community

Comparison of physicochemical parameters, microbial community composition and flavor substances during mechanical and traditional brewing process of Jiang-flavor baijiu

Pomegranate Wine Production and Quality: A Comprehensive Review

Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing

Evaluation of Non-Saccharomyces Yeast for Low-Alcohol Beer Production

Organic acid preservation of cereal grains improves grain quality, growth performance, and intestinal health of post-weaned pigs

Modification of structural characteristics of vegetables by high-pressure processing: A review

Comparative Analysis of Volatile Flavor Compounds in Strongly Flavored Baijiu under Two Different Pit Cap Sealing Processes

Insights into whereby raw wheat Qu contributes to the flavor quality of Huangjiu during brewing

An evaluation of selected engineering properties of polish durum wheat grain

Food engineering innovations across the food supply chain: debrief and learnings from the ICEF13 congress and the future of food engineering

The chemical basis of aroma/taste and color formation in green tea infusion during cold brewing revealed by metabolomics analysis

Optimizing brewing conditions for low-temperature green tea infusions: Insights into functional and nutritional properties

A comprehensive review of edible coatings for postharvest management of fruits and vegetables: enhancing food and nutrition security

The State of the Art and Innovations in Active and Edible Coatings and Films for Functional Food Applications

Efficacy of a novel multi-enzyme feed additive on growth performance, nutrient digestibility, and gut microbiome of weanling pigs fed corn–wheat or wheat–barley-based diet

Unconventional sourced proteins in 3D and 4D food printing: Is it the future of food processing?

Current Updates on Lactic Acid Production and Control during Baijiu Brewing

Various facets of nanotechnology in food processing (Review)

Nanoparticle-Enhanced Approaches for Sustainable Agriculture and Innovations in Food Science

Single-nanozyme single-readout enabled efficient identification of polyphenols for Chinese tea authentication and brewing evaluation

<i>AV4GAInsp:</i> An Efficient Dual-Camera System for Identifying Defective Kernels of Cereal Grains

Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional Improvement

What do Spanish consumers think about employing nanotechnology in food packaging?

Food biotechnology: Innovations and challenges

Pulsed electric field treatment for the stimulation of microorganisms: Applications in food production

Effect of processing on cereal folates

Recent Progress in Probiotic Encapsulation: Techniques, Characterization and Food Industry Prospects

Toward Sustainable Food Packaging: Innovations in Biodegradable Materials, Smart Technologies, and AI Integration

Hold My Beer: The Linkage between Municipal Water and Brewing Location on PFAS in Popular Beverages

Enhancing 3D Printing Performance and Product Quality Through the Valorization of Food By‐Products and Waste

Solid-state fermentation as a strategy for improvement of bioactive properties of the plant-based food resources

Conceptualizing and advancing on Extended Reality applications in food science and technology

Edible Insects as Future Proteins: Nutritional Value, Functional Properties, Bioactivities, and Safety Perspectives

Techno-Functional Properties and Applications of Inulin in Food Systems

Novel food processing technologies for retaining nutrition of horticultural food products

Global change impacts on mineral nutritional quality of cereal grains: Coordinated datasets and analyses to advance a systems-based understanding

Spent Brewer’s Yeast Lysis Enables a Best Out of Waste Approach in the Beer Industry

Expression patterns of <i>Mal</i> genes and association with differential maltose and maltotriose transport rate of two <i>Saccharomyces pastorianus</i> yeasts

Recent advances in the impact of novel thermal technologies on gluten-free grain starches: Structures, techno-functional properties, and food applications