Sensory Properties and Consumer Acceptance of Cantaloupe Melon Cultivars-Reference-Cited by-同舟云学术

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Sensory Properties and Consumer Acceptance of Cantaloupe Melon Cultivars

Published:2019-07-24 Issue:8 Volume:84 Page:2278-2288
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Menezes Ayres Ellen Mayra¹²^ORCID,Lee Soh Min¹³,Boyden Laurie⁴,Guinard Jean‐Xavier¹^ORCID

Affiliation:

1. Dept. of Food Science and TechnologyUniv. of California, Davis 392 Old Davis Rd. Davis CA 95616 USA

2. Food and Nutrition Graduate Program (PPGAN)Univ. Federal do Estado do Rio de Janeiro 296 Avenida Pasteur Rio de Janeiro 22290‐240 Brazil

3. CJ CheilJedang Food research Inst.CJ Blossom Park Suwon‐si Gyeonggi‐do Republic of Korea

4. Syngenta Seeds Inc. 21435 Co Rd. 98, Woodland CA 95695 USA

Funder

Syngenta Seeds

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14724

Reference39 articles.

1. Influence of gender, age and motives underlying food choice on perceived healthiness and willingness to try functional foods

2. Within-Season Volatile and Quality Differences in Stored Fresh-Cut Cantaloupe Cultivars

3. Identification of Volatile Compounds in Cantaloupe at Various Developmental Stages Using Solid Phase Microextraction

4. Correlating Volatile Compounds, Sensory Attributes, and Quality Parameters in Stored Fresh-Cut Cantaloupe

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3. Alternative flours from pulp melons (Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product;Heliyon;2024-05

4. Utilizing Xanthan Gum Coatings as Probiotic Bacteria Carriers to Enhance Postharvest Quality and Antioxidants in Fresh-Cut Cantaloupe and Honeydew (Cucumis melo L.) Melons;Foods;2024-03-20

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