Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable-Reference-Cited by-同舟云学术

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Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable

Published:2019-10-13 Issue:12 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Chen An‐jun¹,Luo Wei²^ORCID,Niu Kai‐li³,Peng Yi‐tao¹,Liu Xing‐yan¹,Shen Guang‐hui¹,Zhang Zhi‐qing¹,Wan Hu⁴,Luo Qing‐ying¹,Li Shan‐shan¹

Affiliation:

1. College of Food Science Sichuan Agricultural University Ya’an China

2. College of Food Science Southwest University Chongqing China

3. Grain and Oil Quality Monitoring Station of Guangyuan City Guangyuan China

4. Sichuan Liji Pickles & Flavouring Co., Ltd Meishan China

Funder

Sichuan Province Science and Technology Support Program

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14237

Reference75 articles.

1. Application of quality control methods for assessing wine authenticity: Use of multivariate analysis (chemometrics)

2. Radish (Raphanus sativus) and Diabetes

3. Sensory evaluation by small postharvest teams and the relationship with instrumental measurements of apple texture

4. Relationships between the instrumental and sensory characteristics of four peach and nectarine cultivars stored under air and CA atmospheres

5. Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology

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1. Effects of Pre-Dehydration Treatments on Physicochemical Properties, Non-Volatile Flavor Characteristics, and Microbial Communities during Paocai Fermentation;Foods;2024-09-08

2. Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles;Food Reviews International;2024-08-18

3. Impact of microorganisms on key processes of organic acid metabolism during the occurrence and disappearance of paocai pellicle;Journal of Food Science;2024-06-26

4. Effects of enhanced fermentation with Lactiplantibacillus plantarum WWPC on physicochemical characteristics and flavor profiles of radish paocai and dried-fermented radish;Food Bioscience;2024-06

5. Effects of the Lactiplantibacillus plantarum YB-106 and Leuconostoc mesenteroides YB-23 strains on the quality and microbial diversity of spicy cabbage;International Journal of Food Microbiology;2024-06

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