Bridging Sensory Evaluation and Consumer Research for Strategic Leafy Brassica ( Brassica oleracea) Improvement-Reference-Cited by-同舟云学术

Bridging Sensory Evaluation and Consumer Research for Strategic Leafy Brassica ( Brassica oleracea) Improvement

Published:2019-11-04 Issue:12 Volume:84 Page:3746-3762
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Swegarden Hannah¹^ORCID,Stelick Alina²,Dando Robin²^ORCID,Griffiths Phillip D.¹

Affiliation:

1. Horticulture Section, School of Integrative Plant Science, Cornell AgriTech at NYSAESCornell Univ. Geneva NY U.S.A.

2. Sensory Evaluation Center, Dept. of Food ScienceCornell Univ. Ithaca NY U.S.A.

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14831

Reference74 articles.

1. Albornoz K.(2014).Postharvest characterization of kale (Brassica oleraceaL. var.acephalaDC): A study of the impact of leaf maturity fresh‐cut preparation and storage conditions. Master's thesis. Available from ProQuest Dissertations and Theses database. (UMI No. 1560060).

2. Mapping the sensory perception of apple using descriptive sensory evaluation in a genome wide association study

3. Effects of different cooking methods on some chemical and sensory properties of Galega kale

4. Quantitative trait loci influencing chemical and sensory characteristics of eating quality in sweet corn

5. Relating Glucosinolate Content and Flavor of Broccoli Cultivars

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