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Topical Section: From the field to the table: the sensory attributes of plants

Published Papers(4)

Research article
Effect of storage conditions on seed quality of soybean (Glycine max L.) germplasm
Avraam Koskosidis,  Ebrahim M. Khah,  Ourania I. Pavli,  Dimitrios N. Vlachostergios
2022, Volume 7, Issue 2: 387-402. doi: 10.3934/agrfood.2022025
Abstract HTML PDF Cited (3) Viewed (4299)
Research article
Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge
Rosemary Kobue-Lekalake,  Geremew Bultosa,  Oduetse Daniel Gopadile,  Gulelat Desse Haki,  Moenyane Molapisi,  Eyassu Seifu,  Bonno Sekwati-Monang,  John Gwamba,  Kethabile Sonno,  Boitumelo Mokobi
2022, Volume 7, Issue 2: 265-281. doi: 10.3934/agrfood.2022017
Abstract HTML PDF Cited (3) Viewed (2854)
Research article
Effect of cultivar and drying methods on phenolic compounds and antioxidant capacity in olive (Olea europaea L.) leaves
Itxaso Filgueira-Garro,  Carolina González-Ferrero,  Diego Mendiola,  María R. Marín-Arroyo
2022, Volume 7, Issue 2: 250-264. doi: 10.3934/agrfood.2022016
Abstract HTML PDF Cited (5) Viewed (3040)
Research article
The effect of different storage times and methods on the chemical and organoleptic properties of white cooked rice and black cooked rice
Heni Purwaningsih,  Kristamtini,  Pamudji Rahardjo,  Bangun Prajanto Nusantoro,  Erni Apriyati,  Siti Dewi Indrasari,  Rubiyo
2022, Volume 7, Issue 1: 184-196. doi: 10.3934/agrfood.2022012
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