Diversity in Sensory Quality and Determining Factors Influencing Mandarin Flavor Liking-Reference-Cited by-同舟云学术

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Diversity in Sensory Quality and Determining Factors Influencing Mandarin Flavor Liking

Published:2015-01-05 Issue:2 Volume:80 Page:S418-S425
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Goldenberg Livnat¹²,Yaniv Yossi³,Kaplunov Tatiana¹,Doron-Faigenboim Adi³,Carmi Nir³,Porat Ron¹

Affiliation:

1. Dept. of Postharvest Science of Fresh Produce; ARO, the Volcani Center; P.O. Box 6 Bet Dagan 50250 Israel

2. Faculty of Agricultural; Food and Environmental Quality Sciences; The Hebrew Univ. of Jerusalem; Rehovot 76100 Israel

3. Dept. of Fruit Tree Crops; ARO, the Volcani Center; P.O. Box 6 Bet Dagan 50250 Israel

Publisher

Wiley

Subject

Food Science

Reference29 articles.

1. Recovery and characterization of a Citrus clementina Hort. ex Tan. ‘Clemenules’ haploid plant selected to establish the reference whole Citrus genome sequence;Aleza;BMC Plant Biol,2009

2. Development of a sensory quality index for strawberries based on correlation between sensory data and consumer perception;Ares;Postharvest Biol Technol,2009

3. Effect of mandarin cultivar on quality of mandarin juice;Beltran;Food Sci Technol Intl,2008

4. Effects of rootstock/scion combinations on the flavor of citrus fruit;Benjamin;J Agr Food Chem,2013

5. Analysis of nutritional constituents in twenty citrus cultivars from the Mediterranean area at different stages of ripening;Bermejo;Food Nutr Sci,2012

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4. Unveiling biomarkers for postharvest resilience: the role of canopy position on quality and abscisic acid dynamics of ‘Nadorcott’ clementine mandarins;Frontiers in Horticulture;2024-03-13

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