Trends in food sensory science-Reference-Cited by-同舟云学术

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Trends in food sensory science

Published:2021-12 Issue:4 Volume:35 Page:46-50
ISSN:1475-3324
Container-title:Food Science and Technology
language:en
Short-container-title:Food sci. technol.

Author:

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsat.3504_13.x

Reference11 articles.

1. Trends in food sensory science;Kemp S.;Food Science & Technology,2015

2. Consumer reactions to COVID‐19;Kemp S.E.;Food Science & Technology,2021

3. Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

4. Opportunities for the Adoption of Health-Based Sustainable Dietary Patterns: A Review on Consumer Research of Meat Substitutes

Cited by 3 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. Emerging Methods for the Evaluation of Sensory Quality of Food: Technology at Service;Current Food Science and Technology Reports;2024-01-29

2. Comparing traditional check-all-that-apply (CATA) and implicit response time Go/No-go approaches for profiling consumer emotional response when tasting food;Food Quality and Preference;2023-12

3. Multisensory Culinary Image Classification based on SqueezeNet and Support Vector Machine;2023 IEEE 9th Information Technology International Seminar (ITIS);2023-10-18

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