Impact of panelist's age on the ease of swallow and sensory perception of texture‐modified broccoli purees-Reference-Cited by-同舟云学术

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Impact of panelist's age on the ease of swallow and sensory perception of texture‐modified broccoli purees

Published:2022-08-06 Issue:6 Volume:37 Page:
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:Journal of Sensory Studies

Author:

Mihnea Mihaela¹^ORCID,Tobin Aarti B.²^ORCID,Lopez‐Sanchez Patricia³⁴^ORCID,Garrido‐Bañuelos Gonzalo⁵^ORCID

Affiliation:

1. Material and Exterior Design, Perception RISE Research Institutes of Sweden AB Göteborg Sweden

2. Food Materials Commonwealth Scientific and Industrial Research Organisation Canberra Australia

3. Food Nutrition and Science Chalmers University of Technology Göteborg Sweden

4. Food Technology, Department of Analytical Chemistry, Nutrition and Food Science University of Santiago de Compostela, Campus Terra Lugo Spain

5. Agriculture and Food, Bioeconomy and Health RISE Research Institutes of Sweden Gothenburg Sweden

Funder

Svenska Forskningsrådet Formas

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12781

Reference47 articles.

1. Multiple factor analysis: principal component analysis for multitable and multiblock data sets

2. Consumers’ texture vocabulary: Results from a free listing study in three Spanish-speaking countries

3. Morphologies, volume fraction and viscosity of cell wall particle dispersions particle related to sensory perception

4. Exploring minerality of Burgundy Chardonnay wines: a sensory approach with wine experts and trained panellists

5. Traditional, Functional Foods and Nutraceuticals

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers;Journal of Texture Studies;2023-04-03

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