Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue-Reference-Cited by-同舟云学术

Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue

Published:2020-09 Issue: Volume:157 Page:105034
ISSN:0026-265X
Container-title:Microchemical Journal
language:en
Short-container-title:Microchemical Journal

Author:

Guilherme Rosa,Rodrigues Nuno,Marx Ítala M.G.,Dias Luís G.,Veloso Ana C.A.,Ramos Ana Cristina,Peres António M.,Pereira José Alberto

Funder

Foundation for Science and Technology

CIMO

European Regional Development Fund

Publisher

Elsevier BV

Subject

Spectroscopy,Analytical Chemistry

Reference44 articles.

1. A taste of sweet pepper: Volatile and non-volatile chemical composition of fresh sweet pepper (Capsicum annuum) in relation to sensory evaluation of taste;Eggink;Food Chem.,2012

2. Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages;Baenas;Food Chem.,2019

3. A meta-analytic study of the factors driving the purchase of organic food;Massey;Appetite,2018

4. Willer, H., & Lernoud, J. (Eds.). (2018). The world of organic agriculture. Statistics and emerging trends 2018. Research Institute of Organic Agriculture (FiBL), Frick and IFOAM – Organics International, Bonn.

5. Consumer preferences for ‘Localness’ and organic food production;Denver;Journal of Food Products Marketing,2019

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Insecticide-free reduction of Myzus persicae aphids on sweet pepper (Capsicum annuum L.) through MgSO4-faciliated amino acid and sugar reallocation;Scientia Horticulturae;2024-12

2. Extratos aquosos da fungicultura no manejo de doenças em pimentão: uma revisão;Caderno Pedagógico;2024-07-09

3. A novel method for vegetable and fruit classification based on using diffusion maps and machine learning;Current Research in Food Science;2024

4. Evaluación del nivel competitivo de un desinfectante de alimentos desarrollado a partir de cálices de flor de Jamaica;Revista CEA;2023-01-30

5. Influence of growth conditions on an antioxidative system in two bell pepper genotypes differing in susceptibility to phytopathogen bacteria Xanthomonas euvesicatoria;Plant Growth Regulation;2023-01-09