Background Food flavor is a key factor affecting sensory quality. Predicting and regulating
flavor can result in exceptional flavor characteristics and improve consumer preferences and …

Abstract Design of Experiments (DOE) is statistical tool deployed in various types of system,
process and product design, development and optimization. It is multipurpose tool that can …

Background Flavor profile is the most critical quality attribute of foods. Flavor binding ability
is one of the most essential functional properties of the protein. The dynamic equilibrium of …

In recent years, the variety and volume of data acquired by modern analytical instruments in
order to conduct a better authentication of food has dramatically increased. Several pattern …

Regular consumption of fish promotes sustainable health while reducing negative
environmental impacts. Fermentation has long been used for preserving perishable foods …

The increase of food adulteration, inducing losing a large amount of money as well as of the
confidence of consumers, has become an urgent issue for producers, researchers …

The perception and appreciation of food flavor depends on many interacting chemical
compounds and external factors, and therefore proves challenging to understand and …

Food quality control is of utmost importance for human safety and health, requiring efficient
and reliable analytical methods for food analysis. The advantageous features such as …

Background Cereals around the globe are consumed as a staple food owing to the provision
of essential nutrients. Their quality attributes are increasingly attracting the attention of …

Chemical industry is continuously looking for opportunities to manufacture the necessary
commodity chemicals as well as to convert them into higher value-added chemicals-based …