Establishment of a sensory lexicon for dried long pasta-Reference-Cited by-同舟云学术

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Establishment of a sensory lexicon for dried long pasta

Published:2018-07-04 Issue:4 Volume:33 Page:e12438
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Irie Kentaro¹²,Maeda Tatsuro³,Kazami Yukari⁴,Yoshida Mitsuru²,Hayakawa Fumiyo⁴^ORCID

Affiliation:

1. Nisshin Seifun Group Inc.; Fujimino Saitama Japan

2. Nippon Veterinary and Life Science University; Musashino Tokyo Japan

3. Nisshin Foods Inc.; Chuo Tokyo Japan

4. Food Research Institute, National Agriculture and Research Organization; Tsukuba Ibaraki Japan

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12438/fullpdf

Reference31 articles.

1. Effects of the type of reference scale on descriptive sensory analysis of cooked rice: Universal aromatic scale versus rice aromatic scale;Arroyo;Journal of Sensory Studies,2017

2. Development of a lexicon for flavor and texture of fresh peach cultivars;Belisle;Journal of Sensory Studies,2017

3. Whole-grain rice flavor associated with assorted bran colors;Bett-Garber;Journal of Sensory Studies,2012

4. Present situation on the descriptive sensory analysis of bread;Callejo;Journal of Sensory Studies,2011

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1. Summary of “Small Research-Discussion” on Cereal Grains in Japan “The flavor of local flour in white salted noodle”;Nippon Shokuhin Kagaku Kogaku Kaishi;2024-08-15

2. The Meaning of Sensory and Consumer Terminology;Food Texturology: Measurement and Perception of Food Textural Properties;2023-12-21

3. Effect of drying profiles on surface structure changes of durum wheat pasta during the boiling process;LWT;2023-01

4. Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France;Foods;2022-10-14

5. Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures;Foods;2022-10-05

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