Metabolomics and sensory evaluation of white asparagus ingredients in instant soups unveil important (off-)flavours-Reference-Cited by-同舟云学术

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Metabolomics and sensory evaluation of white asparagus ingredients in instant soups unveil important (off-)flavours

Published:2023-04 Issue: Volume:406 Page:134986
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pegiou Eirini,Siccama Joanne W.,Mumm Roland,Zhang Lu,Jacobs Doris M.,Lauteslager Xavier Y.,Knoop Marcia T.,Schutyser Maarten A.I.,Hall Robert D.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Consistency of UHT beverages enriched with insoluble fibre during storage;Alqahtani;Bioactive Carbohydrates and Dietary Fibre,2014

2. Morphologies, volume fraction and viscosity of cell wall particle dispersions particle related to sensory perception;Appelqvist;Food Hydrocolloids,2015

3. Food Chemistry;Belitz;Springer Science & Business Media.,2008

4. Variation in Sensory Attributes and Volatile Compounds in Beers Brewed from Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics Approach;Bettenhausen;Journal of the American Society of Brewing Chemists,2020

5. Investigation of off-odour and off-flavour development in boiled potatoes;Blanda;Food Chemistry,2010

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3. Ingredients, structure and reconstitution properties of instant powder foods and the potential for healthy product development: a comprehensive review;Food & Function;2024

4. White asparagus stem proteins, from waste to interface stabilizer in food foams;Food Hydrocolloids;2024-01

5. Functional and flavour properties of de-oiled flours and dry-enriched protein concentrates of lupin and soy;Future Foods;2023-12

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