Quality Evaluation and Sensory Assessment of Plant-Derived Foods
A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Phytochemistry".
Deadline for manuscript submissions: 30 November 2025 | Viewed by 120
Special Issue Editors
Interests: bioactive compounds; phenolic compounds; agroindustrialization; food safety and nutrition; plant-based food chemistry; sustainable food technologies; fruit-derived products development; valorization of Brazilian grapes; byproducts utilization; high-performance liquid chromatography
Special Issues, Collections and Topics in MDPI journals
Interests: food science and technology; food analysis; volatile compounds; gas chromatography; olfactometry; flavor chemistry; sensory analysis; processing effects on flavor; fruit and beverage composition; food composition analysis
Interests: fruit and vegetable products; alcoholic and non-alcoholic beverages; phenolic compounds analysis; grape products; high-performance liquid chromatography; product development; food science; food engineering
Special Issue Information
Dear Colleagues,
The sensory and quality evaluation of plant-derived foods plays a vital role in understanding consumer preferences, driving innovation, and maintaining food standards. This area of research covers the analysis of sensory properties, such as taste, aroma, texture, and appearance, alongside the chemical, nutritional, and functional characteristics that define food quality. With the increasing demand for plant-based foods, exploring innovative approaches to develop and improve processed products is essential while addressing consumer expectations and industry trends.
This Special Issue of Plants will highlight recent advancements in the quality assessment of plant-derived foods, including the influence of bioactive compounds, the impact of processing and storage on quality attributes, and innovative technologies for product development. Studies on integrating instrumental analysis with sensory data, developing sustainable plant-based products, and enhancing functional and nutritional qualities are particularly welcome. By emphasizing sensory and quality aspects, this Special Issue aims to advance knowledge and foster collaborations between academia and the food industry to meet the evolving challenges in this dynamic field.
Dr. Ellen Silva Lago-Vanzela
Dr. Natália Soares Janzantti
Dr. Yara Paula Nishiyama-Hortense
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Plants is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- sensory evaluation
- food quality
- plant-based foods
- bioactive compounds
- food innovation
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