Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer-Reference-Cited by-同舟云学术

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Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer

Published:2021-06-30 Issue:8 Volume:86 Page:3628-3644
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Craine Evan B.¹^ORCID,Bramwell Stephen²,Ross Carolyn F.³^ORCID,Fisk Scott⁴,Murphy Kevin M.¹

Affiliation:

1. Department of Crop and Soil Sciences Washington State University Washington USA

2. Thurston County Extension Washington State University Washington USA

3. School of Food Science Washington State University Washington USA

4. Department of Crop and Soil Science Oregon State University Oregon USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15786

Reference39 articles.

1. Sensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips

2. Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data?

3. Conceptual vs. perceptual wine spaces: Does expertise matter?

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1. An analysis of consumer perception, emotional responses, and beliefs about mead;International Journal of Food Science & Technology;2024-08-22

2. Evaluating the Sensory Profiles of Taiwan and Madagascar Vanilla Beans: Impacts on Ice Cream Quality and Consumer Preferences;Agronomy;2024-08-20

3. The impact of terroir on barley and malt quality – a critical review;Journal of the Institute of Brewing;2023-12-22

4. Exploring Taiwanese Consumer Dietary Preferences for Various Vinegar Condiments: Novel Dietary Patterns across Diverse Cultural Contexts;Nutrients;2023-09-03

5. Breeding cereal rye (Secale cereale) for quality traits;Crop Science;2023-06-13

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