Sensory panel consistency during development of a vocabulary for warmed-over flavour-Reference-Cited by-同舟云学术

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Sensory panel consistency during development of a vocabulary for warmed-over flavour

Published:2001-04 Issue:3 Volume:12 Page:171-187
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Byrne D.V,O’Sullivan M.G,Dijksterhuis G.B,Bredie W.L.P,Martens M

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference49 articles.

1. The use of Generalised Procrustes Analsysis in sensory analysis;Arnold,1985

2. Perspectives on warmed-over flavor;Asghar;Food Technology,1988

3. Maillard reactions and meat flavour development;Bailey,1998

4. Antioxidant properties of Maillard reaction products as meat flavor compounds;Bailey,1997

5. Inhibition of warmed-over flavor by Maillard Reaction Products;Bailey,1987

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