Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods-Reference-Cited by-同舟云学术

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Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods

Published:2019-11 Issue: Volume:125 Page:108548
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

He Wenmeng,Chung Hau Yin^ORCID

Funder

CUHK

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Multiple factor analysis: Principal component analysis for multitable and multiblock data sets;Abdi;Wiley Interdisciplinary Reviews: Computational Statistics,2013

2. Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars;Anyasi;Food Chemistry,2015

3. Italian and Spanish commercial tomato sauces for pasta dressing: Study of sensory and head-space profiles by Flash Profiling and solid-phase microextraction-gas chomatography-mass spectrometry;Bendini;Journal of the Science of Food and Agriculture,2017

4. Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging;Boris;International Journal of Food Properties,2018

5. Chemometric Modeling of coffee sensory notes through their chemical signatures: Potential and limits in defining An analytical tool for quality control;Bressanello;Journal of Agricultural and Food Chemistry,2018

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1. Comparable analysis of flavor compounds and quality assessment of fermented bean curd using HS-SPME-GC/MS and colorimetric sensor array;Food Bioscience;2024-08

2. Description of virgin olive oil: Descriptive evaluation by trained assessors vs flash profile using panels with diverse degrees of training;International Journal of Gastronomy and Food Science;2024-06

3. Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking;Foods;2024-06-01

4. A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods;Foods;2024-01-27

5. Quality monitoring during sufu fermented process and establishment of random forest prediction model;International Journal of Food Science & Technology;2023-11-30

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