The development of a lexicon for cashew nuts-Reference-Cited by-同舟云学术

The development of a lexicon for cashew nuts

Published:2017-01-31 Issue:1 Volume:32 Page:e12244
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Griffin L. E.¹,Dean L. L.²,Drake M. A.¹

Affiliation:

1. Department of Food; Bioprocessing, and Nutrition Science, North Carolina State University; Raleigh North Carolina

2. Market Quality and Handling Research Unit, United States Department of Agriculture, Agricultural Research Service; Raleigh North Carolina

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12244/fullpdf

Reference24 articles.

1. Volatile profile of cashews (Anacardium occidentale L.) from different geographical origins during roasting;Agila;Journal of Food Science,2011

2. Chemical composition and physiochemical properties of cashew nut (Anacardium occidentale) oil and cashew nut shell liquid;Akinhanmi;Journal of Agriculture and Food Environment,2008

3. Flavor properties of plain soymilk;Chambers;Journal of Sensory Studies,2006

4. Effect of roasting on phenolic content and antioxidant activity of whole cashew nuts, kernels, and testa;Chandrasekara;Journal of Agricuture and Food Chemistry,2011

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