Pecan ( Carya illinoinensis ) oil consumer hedonic rating, sensory characteristic, satiating and energizing effect, and drivers of overall acceptance
Author:
Affiliation:
1. Department of Nutrition and Food Sciences Texas Woman's University Denton Texas USA
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12659
Reference28 articles.
1. Harvest time impacts the fatty acid compositions, phenolic compounds and sensory attributes of Frantoio and Manzanilla olive oil
2. Bioactive components and health effects of pecan nuts and their byproducts: a review
3. The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction
4. Pecan nuts: A review of reported bioactivities and health effects
5. Olive oil sensory defects classification with data fusion of instrumental techniques and multivariate analysis (PLS-DA)
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Emotional Response to Food Flavor and Its Application in Food Products;Flavor-Associated Applications in Health and Wellness Food Products;2024
2. Lipidomic analyses of five Carya illinoinensis cultivars;Food Science & Nutrition;2023-07-31
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