Microgreens: Consumer sensory perception and acceptance of an emerging functional food crop-Reference-Cited by-同舟云学术

Microgreens: Consumer sensory perception and acceptance of an emerging functional food crop

Published:2020-03-06 Issue:4 Volume:85 Page:926-935
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Michell Kiri A.¹,Isweiri Hanan²³,Newman Steven E.²,Bunning Marisa¹,Bellows Laura L.¹,Dinges Michelle M.¹,Grabos Lauren E.¹,Rao Sangeeta⁴,Foster Michelle T.¹,Heuberger Adam L.²,Prenni Jessica E.²,Thompson Henry J.²,Uchanski Mark E.²,Weir Tiffany L.¹,Johnson Sarah A.¹^ORCID

Affiliation:

1. Department of Food Science and Human Nutrition Colorado State University Fort Collins CO 80523 U.S.A.

2. Department of Horticulture and Landscape Architecture Colorado State University Fort Collins CO 80523 U.S.A.

3. Department of Biology Benghazi University Benghazi 16063 Libya

4. Department of Clinical Sciences Colorado State University Fort Collins CO 80523 U.S.A.

Funder

National Institute of Food and Agriculture

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15075

Reference28 articles.

1. Current Review of the Modulatory Effects of LED Lights on Photosynthesis of Secondary Metabolites and Future Perspectives of Microgreen Vegetables

2. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications

3. Bitter, Sweet, Salty, Sour and Umami Taste Perception Decreases with Age: Sex-Specific Analysis, Modulation by Genetic Variants and Taste-Preference Associations in 18 to 80 Year-Old Subjects

4. Future food-production systems: vertical farming and controlled-environment agriculture

5. Effects of Seasonal Variation on Sensory Properties and Total Phenolic Content of 5 Lettuce Cultivars

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