Effects of pressurized cooking on the relationship between the chemical compositions and texture changes of lotus root (Nelumbo nucifera Gaertn.)-Reference-Cited by-同舟云学术

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Effects of pressurized cooking on the relationship between the chemical compositions and texture changes of lotus root (Nelumbo nucifera Gaertn.)

Published:2007 Issue:2 Volume:105 Page:480-484
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

CHIANG P,LUO Y

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Cited by 40 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. Consumer Liking of Turnip Cooked by Different Methods: The Influence of Sensory Profile and Consumer Bitter Taste Genotype;Foods;2023-08-24

2. Comparative Analysis of the Physicochemical Properties and Metabolites of Farinose and Crisp Lotus Roots (Nelumbo nucifera Gaertn.) with Different Geographical Origins;Foods;2023-06-27

3. Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods;Foods;2023-05-16

4. Melatonin‐induced myeloblastosis viral oncogene homologs alleviate fresh‐cut lotus root browning during storage by attenuating flavonoid biosynthesis and reactive oxygen species;Journal of the Science of Food and Agriculture;2023-05

5. Regulation and mechanism of ethylene treatment on storage quality of fresh-cut lotus (Nelumbo nucifera Gaertn.) root slices;Scientia Horticulturae;2023-04

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