Multivariate correlation of the astringency sensory perception with the phenolic profiling of cashew apple genotypes-Reference-Cited by-同舟云学术

Multivariate correlation of the astringency sensory perception with the phenolic profiling of cashew apple genotypes

Published:2021-06 Issue: Volume:41 Page:100931
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Braga Dayana Calixto,Alves Filho Elenilson Godoy,Ribeiro Paulo Riceli Vasconcelos,Araújo Ídila Maria da Silva,Brito Edy Sousa de^ORCID,Garruti Deborah dos Santos

Funder

Fundação Cearense de Apoio ao Desenvolvimento Científico e Tecnológico

Empresa Brasileira de Pesquisa Agropecuária

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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1. Validation of a Method for Anacardic Acid Quantification in Cashew Peduncles via High-Performance Liquid Chromatography Coupled to a Diode-Array Detector;Foods;2023-07-20

2. Nutritional value and health benefits of cashew apple;JSFA reports;2023-02-28

3. Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders;Food Chemistry: Molecular Sciences;2022-12

4. Chemical composition and bioactive compounds of cashew (Anacardium occidentale) apple juice and bagasse from Colombian varieties;Heliyon;2022-05

5. Omics-driven advances in plantation crops and cashew: A perspective and way forward;Omics in Horticultural Crops;2022