Novel infusions from underutilized exotic fruits: Sensory Analysis and Consumer Acceptance-Reference-Cited by-同舟云学术

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Novel infusions from underutilized exotic fruits: Sensory Analysis and Consumer Acceptance

Published:2024-09 Issue: Volume: Page:101014
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Jaumbocus Warda Bibi,Neergheen Vidushi S.,Cheeneebash Jayrani^ORCID,Yagnik Darshna,Baboolall-Ramful Deena

Publisher

Elsevier BV

Reference75 articles.

1. Consumer evaluation of processing variants of pomegranate juice;Anderson;Beverages,2014

2. Volatile composition and descriptive sensory analysis of pomegranate juice and wine;Andreu-Sevilla;Food Research International,2013

3. Antioxidant activities, sensory and anti-influenza activity of grape skin tea infusion;Bekhit;Food Chemistry,2011

4. Stages of change for increasing fruit and vegetable consumption among adults and young adults participating in the national 5-a-Day for Better Health community studies;Campbell;Health Education & Behavior,1999

5. Physicochemical characteristics, sensory quality, and antioxidant properties of Paochung tea infusion brewed in cold water;Chiang;International Journal of Food Properties,2020

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