Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds-Reference-Cited by-同舟云学术

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Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds

Published:2021-10 Issue: Volume:358 Page:129809
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mandha Juliana,Shumoy Habtu,Devaere Jolien,Schouteten Joachim J.,Gellynck Xavier,de Winne Ann,Matemu Athanasia O.,Raes Katleen

Funder

Nelson Mandela African Institute of Science and Technology

Ghent University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Effect of refrigerated storage on the physicochemical characteristics and viability of Lactobacillus plantarum in fermented watermelon juice with or without supplementation with inulin or fructooligosaccharide;Amanda;Journal of Food Processing and Preservation,2018

2. Further investigations into the reproducibility of check-all-that-apply (CATA) questions for sensory product characterization elicited by consumers;Ares;Food Quality and Preference,2014

3. Application of a check-all-that-apply question to the development of chocolate milk desserts;Ares;Journal of Sensory Studies,2010

4. Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA);Ares;Food Quality and Preference,2014

5. Different lactic acid bacteria strains affecting the flavor profile of fermented jujube juice;Cai;Journal of Food Processing and Preservation,2019

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3. Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas;Foods;2024-02-02

4. Effect of thermal processing and enzymatic hydrolysis on the formation of a new industrial flavoring agent from goat bones;LWT;2024-01

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