Development of a lexicon to describe the sensory characteristics of a wide variety of potato cultivars-Reference-Cited by-同舟云学术

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Development of a lexicon to describe the sensory characteristics of a wide variety of potato cultivars

Published:2020-05-05 Issue:4 Volume:35 Page:
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Sharma Chetan¹^ORCID,Chambers Edgar²^ORCID,Jayanty Sastry S.³,Sathuvalli Rajakalyan Vidyasagar⁴,Holm David G.³,Talavera Martin¹^ORCID

Affiliation:

1. Center for Sensory Analysis and Consumer BehaviorKansas State University Olathe Kansas USA

2. Center for Sensory Analysis and Consumer BehaviorKansas State University Manhattan Kansas USA

3. San Luis Valley Research Center, Department of Horticulture and Landscape ArchitectureColorado State University Fort Collins Colorado USA

4. Hermiston Agricultural Research and Extension CenterOregon State University Corvallis Oregon USA

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12577

Reference81 articles.

1. DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE

2. Perfume experts' perceptions of body odors: Toward a new lexicon for body odor description

3. Characterization of Nutty Flavor in Cheddar Cheese

4. Investigation of off-odour and off-flavour development in boiled potatoes

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2. A sensory lexicon to characterize the quality of fresh and preserved peppers;Journal of Food Science;2023-11-03

3. Language of smell: Tracing some cross-cultural insights from past and present;Frontiers in Food Science and Technology;2023-04-13

4. Identification of metabolites associated with boiled potato sensory attributes in freshly harvested and stored potatoes;Journal of Food Composition and Analysis;2023-01

5. Open‐ended question method investigation: A study with mashed potatoes;Journal of Sensory Studies;2022-12-12

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