Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent-Reference-Cited by-同舟云学术

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Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent

Published:2019-07 Issue: Volume:286 Page:78-86
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dupas de Matos Amanda,Marangon Matteo,Magli Massimiliano,Cianciabella Marta,Predieri Stefano,Curioni Andrea,Vincenzi Simone

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Metodologias sensoriais descritivas mais rápidas e versáteis – uma atualidade na ciência sensorial;De Alcantara;Brazilian Journal Food Technology,2018

2. AOAC Official Method 2013.06 (2016). AOAC Official Methods of Analysis, 20th Edition.

3. Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation;Ares;Food Quality and Preference,2014

4. Visual attention by consumers to check-all-that-apply questions: Insights to support methodological development;Ares;Food Quality and Preference,2014

5. The buffer capacity and buffer systems of human whole saliva measured without loss of CO2;Bardow;Archives of Oral Biology,2019

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2. Sensory research and Temporal Descriptive Methods: Where is this relationship going?;Science Talks;2024-09

3. Immunostimulatory effects of dietary verjuice (Vitis vinifera) on immune response and transcription of immune-related genes in juvenile rainbow trout (Oncorhynchus mykiss);Fish & Shellfish Immunology;2024-08

4. Understanding consumer acceptability of verjuice, its potential applications and sensory and chemical drivers of liking;Food Research International;2024-07

5. Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review;Comprehensive Reviews in Food Science and Food Safety;2024-01

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