The Masking Effect of Sucrose on Perception of Bitter Compounds in Brassica Vegetables-Reference-Cited by-同舟云学术

The Masking Effect of Sucrose on Perception of Bitter Compounds in Brassica Vegetables

Published:2014-04-03 Issue:3 Volume:29 Page:190-200
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Beck Tove K.¹,Jensen Sidsel¹,Bjoern Gitte K.²,Kidmose Ulla¹

Affiliation:

1. Department of Food Science; Faculty of Science and Technology; Aarhus University; Kirstinebjergvej 10 5792 Aarslev Denmark

2. AgroTech A/S; Taastrup Denmark

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12094/fullpdf

Reference36 articles.

1. The effect of basic taste solutions and selected vegetable accompaniments on the sensory properties of pork;Aaslyng;J. Sensory Studies,2008

2. The effect of the combination of salty, bitter and sour accompaniments on the flavour and juiciness of pork patties;Aaslyng;J. Sensory Studies,2010

3. Injection of flavor essences into fruit pieces: A new approach for exploring consumer preferences for novel flavors of apple fruit.;Altisent;J. Sensory Studies,2013

4. Fruit and vegetable intake and risk of cardiovascular disease in US adults: The first National Health and Nutrition Examination Survey Epidemiologic Follow-up Study;Bazzano;Am. J. Clin. Nutr.,2002

Cited by 49 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. Optimal Brassicaceae family microgreens from a phytochemical and sensory perspective;Food Research International;2024-10

2. Seasonal variation of metabolites in Kimchi cabbage: utilizing metabolomics based machine learning for cultivation season and taste discrimination;Horticulture, Environment, and Biotechnology;2024-05-29

3. Study on the effect of different bitter masking inhibitors on the bitter masking of Zanthoxylum bungeanum Maxim;International Journal of Gastronomy and Food Science;2024-03

4. Dried Vegetables as Potential Clean-Label Phosphate Substitutes in Cooked Sausage Meat;Foods;2023-05-11

5. Assessment of different debittering techniques to valorize orange peel;International Journal of Food Science & Technology;2023-03-31