Investigating the effects of thermal processing on bitter substances in atemoya (Annona cherimola × Annona squamosa) through sensory-guided separation-Reference-Cited by-同舟云学术

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Investigating the effects of thermal processing on bitter substances in atemoya (Annona cherimola × Annona squamosa) through sensory-guided separation

Published:2024-12 Issue: Volume:24 Page:101817
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Luo Erh-Kang,Lin Chun-Ting,Chang Chao-Kai,Tsao Nai-Wen,Hou Chih-Yao,Wang Sheng-Yang,Chen Min-Hung,Tsai Sheng-Yen,Hsieh Chang-Wei

Funder

National Science and Technology Council

Publisher

Elsevier BV

Reference64 articles.

1. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2014

2. BitterSweetForest: A random forest based binary classifier to predict bitterness and sweetness of chemical compounds;Banerjee;Frontiers in Chemistry,2018

3. BitterSweetForest: A random Forest based binary classifier to predict bitterness and sweetness of chemical compounds [original research];Banerjee;Frontiers in Chemistry,2018

4. Thermal processing alters the chemical quality and sensory characteristics of sweetsop (Annona squamosa L.) and soursop (Annona muricata L.) pulp and nectar;Baskaran;Journal of Food Science,2016

5. Identification of bitter compounds in whole wheat bread crumb;Bin;Food Chemistry,2016

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