The standards that establish water’s quality criteria for human consumption include organoleptic analysis. These analyses are performed by taste panels that are not available to all water supply companies with the required frequency. In this wo...
C. canephora (syn. C. robusta) is distinctive due to its rising industrial value and pathogen resistance. Both altitude and post-harvest methods influence coffee cup quality; however, modest information is known about this coffee species. Therefore,...
The world’s beer market has never been more diverse. Most beers are produced in modern and technologically advanced breweries that use high quality raw materials, thus resulting in minor differences of physical–chemical properties between...
The lentil is a valuable crop for human nutrition and is cooked to adequate softening prior to consumption. The objective of the study was to use a model to point out the effects of seed maturity on optimum cooking time (OCT). Two lentil seed samples...
The most important product of the lentil crop (Lens culinaris Medik) is the seeds. The main seed characteristics are their size, color, and the cooking time required to make them edible. Cultivar, location of cultivation, and their interaction are th...
The beef cattle industry is facing multiple problems, from the unequal distribution of added value to the poor matching of its product with fast-changing demand. Therefore, the aim of this study was to examine the interactions between the main variab...
The international wine trade plays a crucial role in the global economy, and an effective method for wine sensory analysis is essential. The International Organization of Vine and Wine (OIV) has issued a review document on wine sensory analysis, but...
The aim of this study is the implementation of reliable, inexpensive, and practical clarification methods of white wines, without affecting their traditional organoleptic characteristics, through treatment of musts and/or white wines with immobilized...
The purpose of this study was to determine the profile of volatile compounds (aroma) and overall flavor in dessert yogurts prepared from cow and goat milk, using three different, commercially available starter cultures, in the presence or absence of...
This study evaluated the effects of cooking for different hydrothermal-treatment durations (10, 20, 30 and 40 min) on the proximate composition, amino acid profile, fatty acid composition and organoleptic parameters of filets of African catfish Clari...
The benefits of natural honeybee products (e.g., honey, royal jelly, beeswax, propolis, beevenom and pollen) to the immune system are remarkable, and many of them are involved in the induction of antibody production, maturation of immune cells and st...
The use of oilseeds in bakery products has gained popularity in recent years, both for their organoleptic and nutritional characteristics. The aim of this work is to provide an overview of the studies centered on the use of oilseeds (flaxseed, chia,...
This study aimed to assess the effect of salting and ripening conditions on the features of sheep milk, reduced-fat, semi-hard cheese. Eight groups of cheese, with an average fat content of ≅10.5%, moisture on non-fat substances (MNFS) ≅ 56...
The aim of the research was to evaluate lactose content and rheological, physical, chemical, and organoleptic parameters during the storage of fermented beverages made from sheep’s milk. The research was carried out on natural, probiotic, and G...
Wheat cultivars significantly affect the quality of grain and then malt, which are used in the production of wheat beers, determining their potential use in brewing. Nowadays, consumers are increasingly choosing products with high biological activity...
Background and Objectives: Halitosis poses a clinical and psychosocial burden, particularly in orthodontic contexts where plaque retention can exacerbate odor production. This cross-sectional study aimed to compare halitosis and oral health-related q...
Yogurt is a popular fermented milk product across the world. Structure, taste, and odor characteristics are created by fermenting yogurt with diverse ingredients and lactic acid bacteria (LAB), which contribute the most to the acceptance and quality...
Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing,...
There is an increasing interest, in consumer behaviour research related to food and beverage, in taking a step further from the traditional self-report questionnaires and organoleptic properties assessment. With the growing availability of psychophys...
Background: In Lao PDR, acute malnutrition remains a public health problem, with around 9% of children under 5 being affected. Outpatient treatment of severe acute malnutrition requires ready-to-use therapeutic foods (RUTFs), but concerns have been r...
Recently, there has been significant consumer demand for traditional tomato varieties due to their favourable organoleptic qualities; however, the cultivation of these ancient varieties is becoming more restricted due to inadequate shelf life and low...
Sorbets are a popular dessert, especially during hot summer days. They can also have health-promoting qualities, mainly due to the nutritional value of the fruit from which they are made. The production technology can also have an impact on the final...
High-power ultrasound (HPU) is an innovative cleaning method used in wineries for oak barrel sanitation and regeneration. The process is associated with hot water (HPUhw) to ensure microbial stabilization and has been proved to be highly effective in...
Tomato processing waste (TPW) represents a valuable but underutilized by-product of the food industry with potential for valorization within bioeconomy models. This study investigated the chemical composition, antioxidant profile, and sanitary safety...
This study developed a biopreservation method for ready-to-eat (RTE) fresh salmon fillets based on the use of bacteriocin EFL4 produced by bacteriocinogenic Enterococcus faecalis L04 previously isolated from Chinese sea bass (Lateolabrax maculatus)....
Honey, honey extracts, and bee products belong to traditionally used bioactive molecules in many areas. The aim of the study was primarily to evaluate the effect of cosmetic matrices containing honey and bee products on the skin. The study is complem...
Microalgae have attracted growing interest all around the world due to their potential applications in multiple sectors of industry, such as energetics, nutraceuticals, pharmaceuticals, agriculture, and ecology. Concepts of biorefinery of microalgae...
Extra virgin olive oil (EVOO) is the best vegetable oil worldwide but, at the same time, is one of the product victims of fraud in the agri-food sector, and the differences about quality within the extra-virgin olive oil category are often missed. Se...
Food safety is important to reduce food spoilage microorganisms and foodborne pathogens. However, food safety is challenging, as customers’ demand for natural preservatives is increasing. Essential oils (EOs) and their components (EOCs) are alternati...
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The presence of filamentous fungi in drinking water has become an area worthy of investigation with various studies now being published. The problems associated with fungi include blockage of water pipes, organoleptic deterioration, pathogenic fungi...
Kashkaval of Pindos cheese was successfully produced using 100% sheep milk (KS) or with the addition of 10% goat milk (KG). Urda cheese was manufactured using 100% sheep (US) or 90% sheep–10% goat (UG) whey from the production of kashkaval of P...
Background and Objectives: Morning halitosis undermines social well-being, yet the combined influence of basal salivary flow and tongue coating in healthy adults is unclear. Methods: In a cross-sectional study of 92 university students (18–35 y...
Helichrysum italicum essential oil (H. italicum EO) is recognized for its anti-inflammatory, antimicrobial and wound-healing properties. The main goal of the present work was the development and characterization of a gel formulation comprising H. ita...
Fish is an excellent source of protein and other essential minerals and vitamins; nevertheless, several food-borne disease outbreaks have been linked to the consumption of different types of fish. Therefore, we aimed to overcome these health threats...
Vegetable oils are highly valued for their nutritional and functional properties, driving scientific interest in developing innovative technologies to enhance production processes. These advancements aim to improve yield, nutritional profiles and org...
Background: Halitosis is a common condition often rooted in periodontal disease and exacerbated by systemic disorders such as obesity. This short-term clinical evaluation investigates the relationship between halitosis, obesity, and periodontitis, an...
The traditional method for sparkling wine making consists of a second fermentation of a base wine followed by ageing in the same bottle that reaches the consumers. Nitrogen metabolism is the second most important process after carbon and takes place...
This review discusses the innovative recovery techniques, the stability and the potential applications of pigments attainable from food waste and agro-food industries. It also discusses the effects of the extraction method on the chemical characteris...
Background and Objectives: Halitosis is a persistent oral health issue that can undermine self-esteem and social interactions, particularly in younger populations who may be more vulnerable to peer judgment. Orthodontic retainers—both removable...
In wine production, technology influences its chemical composition, which in turn affects its organoleptic properties. As a result, innovative production techniques play a crucial role on the competitive wine market. Underwater wine aging has gained...
In this article, we studied physicochemical and microbiological stability and determined the beyond-use date of two oral solutions of methadone in three storage conditions. For this, two oral solutions of methadone (10 mg/mL) were prepared, with and...
Background and Objectives: Halitosis is common among orthodontic patients, potentially exacerbated by plaque retention around brackets. It was hypothesized that patients using sonic toothbrushes would report lower halitosis impact scores compared to...
The aim of the study was to evaluate changes of phenolic and anthocyanin contents, antioxidant activity, aroma compounds and color of sour cherry liqueurs with and without sugar during 6 months of storage at temperatures of 15 °C and 30 °C. C...
Background: The treatment of bacterial dermatological diseases is currently facing major difficulties, determined by the alarming increase in the resistance of pathogenic bacteria to conventional therapies. In this context, a viable and effective alt...
This paper investigated the effects of agroforestry (AF) on the sensory profiles of cocoa beans and the organoleptic quality of end-chocolates. A three-day opening delay for the Ivorian hybrid cultivar commonly known as “Mercedes” (Amelon...
Grape and wine phenolics are structurally diverse, from simple molecules to oligomers and polymers usually designated as tannins. They have an important impact on the organoleptic properties of wines, that’s why their analysis and quantification are...
Starch-based hydrogels are natural polymeric structures with high potential interest for food, cosmeceutical, and pharmaceutical applications. In this study, the physical stability of starch-based hydrogels produced via high-pressure processing (HPP)...
Background: Halitosis of oral origin is very common in the general population. Due to their antimicrobial properties, chlorhexidine-based products are widely used in the management of this condition, but these are associated with reversible side effe...
In the Valpolicella area (Verona, Italy) Vitis vinifera cv. Corvina is the main grape variety used to produce Amarone wine. Before starting the winemaking process, the Corvina grapes are stored in a withering (i.e., dehydrating) warehouse until about...
The objective of our research was to evaluate the possible alteration of the organoleptic properties of eggs produced by hens (Lohmann Brown-Classic) fed with diets containing different doses of an industrial by-product enriched with organic zinc (Zi...
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