Among descriptive sensory evaluation methods, temporal methods have a wide audience in
food science because they make it possible to follow perception as close as possible to the …

Machine learning assists with food process optimization techniques by develo** a model
to predict the optimal solution for given input data. Machine learning includes unsupervised …

Modified atmosphere packaging (MAP) can inhibit microbial growth and prolong shelf life of
fresh-cut cucumbers. This study compared the effects of different packaging gases on the …

Unripe grapes (UGs) are a waste product of grapevine cultivation and an emerging source
of several compounds, such as organic acids, phenolic compounds, vitamins and mineral …

This research revalues broccoli stalk by-product as a novel fermented health food, using its
autochthonous microbiota. Broccoli stalk slices were packed into glass jars, brine was …

The aim of the study was to develop marination liquids (MLs) enriched with probiotics
(Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus or their …

Unripe grapes are a potential source of bioactive compounds which can exert antioxidant
and antimicrobial activity. However, very little information is available about the composition …

Grapes are known to contain high quantity of polyphenolic compounds, including caffeic,
coumaric and ferulic acids esterified with tartaric acid, to yield caftaric, coutaric and fertaric …

This study investigated the mass transfer process, penetration of seasoning, texture and
sensory quality of pickled lotus root slices with pulsed electric field (PEF) pretreatment and …

The aim of this study was to evaluate the chemical, microbiological and sensory
characteristics of a Sangiovese wine aged in barrique with the addition of an unripe grape …