Odor emissions from intensive livestock farms have attracted increased attention due to their
adverse impacts on the environment and human health. Nevertheless, a systematic …

The unequivocal economical and social values of bread as a staple food commodity lead to
constant interests in optimizing its postproduction quality and extending its shelf life, which is …

Staling of bread is cause of significant product waste in the world. We reviewed the literature
of the last 10 y with the aim to give an up‐to‐date overview on processing/storage …

Fermented foods and beverages have become a part of daily diets in several societies
around the world. Emitted volatile organic compounds play an important role in the …

Fermented foods are sensitive to the production conditions because of microbial and
enzymatic activities, which requires intelligent flavor sensing system (IFSS) to monitor and …

Bread aroma is one of the main requirements for its acceptance by consumers, since it is
one of the first attributes perceived. Sensory analysis, crucial to be correlated with human …

Mussel shells is a macro zoobenthos that lives on soft substrates in the mud (infauna) and is
classified as a bivalve. This research detects formalin in mussel shells utilizing an Electronic …

Microwave heating (MW) is the most important method in bread baking owing to its efficiency
in terms of space, speed, and ability to produce crustless bread. However, MW has some …

In order to promote local organic farming and healthy local products, the germplasm of
common wheat (Triticum aestivum spp.) retrieved from old-varieties (G—Gentil Rosso, I …

Development of an E-Nose Using Metal Oxide Semiconductor Sensors for the Classification of
Climacteric Fruits Page 1 International Journal of Scientific & Engineering Research, Volume …