Interest in fermented foods is increasing because fermented foods are promising solutions
for more secure food systems with an increased proportion of minimally processed plant …

Processed fish by-products are valuable sources of peptides due to their high protein
content. However, the bitterness of these peptides can limit their use. In this review, we …

Sourdough fermentation, one of the oldest unit operations in food production, is currently
experiencing a revival in bread production at the household, artisanal, and the industrial …

Artificial tongues have attracted increasing attention for the perception abilities of five basic
tastes. However, simple and versatile identification of different tastes is a formidable …

Food-fermenting lactobacilli convert glycosylated phytochemicals to glycosyl hydrolases and
thereby alter their biological activity. This study aimed to investigate the microbial …

Tea plant (Camellia sinensis) is an important cash crop with extensive adaptability in the
world. However, complex environmental factors force a large variation of tea quality-related …

Bitter compounds are common in nature and among drugs. Previously, machine learning
tools were developed to predict bitterness from the chemical structure. However, known …

Consumer demand for plant cheeses is increasing, but challenges of improving both flavor
and quality remain. This study investigated the microbiological and physicochemical impact …

Despite its nutritional components and potential health benefits, the bitterness of quinoa
seed limits its utilization in the food industry. Saponins are believed to be the main cause of …

Recent studies have demonstrated that the interaction of dietary constituents with taste and
olfactory receptors and nociceptors expressed in the oral cavity, nasal cavity and …