Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar-Reference-Cited by-同舟云学术

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Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar

Published:2012-07-17 Issue:4 Volume:93 Page:741-748
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Cejudo-Bastante María Jesús,Rodríguez Dodero M. Carmen,Durán Guerrero Enrique,Castro Mejías Remedios,Natera Marín Ramón,García Barroso Carmelo

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.5785/fullpdf

Reference51 articles.

1. Citrus flavonoids: Molecular structure, biological activity and nutritional properties: A review;Tripoli;Food Chem,2007

2. Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar;Verzelloni;Food Chem,2007

3. Limonoids as cancer chemopreventive agents;Ejaz;J Sci Food Agric,2006

4. The case for fruit quality: An interpretative review of consumer attitudes, and preferences for apples;Harker;Postharvest Biol Technol,2003

5. Separation and identification of phenolic acids in wine vinegars by HPLC;García-Parrilla;Food Chem,1994

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1. Supplementation of red seaweed (Gracilaria changii) in black soldier fly (Hermetia illucens) larvae-based diet for red hybrid tilapia: Effects on growth performance, fillet quality, sensory analysis, haematological indices, and antioxidant enzyme activities;Journal of Applied Phycology;2023-07-29

2. Application of Microwaves as an Advanced Technique for the Development of Sherry Vinegar Macerated with Pineapple;Beverages;2021-04-08

3. Aroma of Sherry Products: A Review;Foods;2021-04-01

4. Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar;ACS Omega;2020-11-17

5. Application of accelerating energies to the maceration of sherry vinegar with citrus fruits;Journal of the Science of Food and Agriculture;2020-10-20

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