Characterization and Profiling of Key Odorants in Roasted Hybrid American-European Hazelnuts
Author:
Affiliation:
1. Department of Food Science and Technology, 317 Parker Food Science and Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, Ohio 43210, United States
Funder
Flavor Research and Education Center, Ohio State University
U.S. Department of Agriculture
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c05302
Reference34 articles.
1. Advances in cultivar choice, hazelnut orchard management, and nut storage to enhance product quality and safety: an overview
2. Hazelnut Breeding
3. Corylus americana: a valuable genetic resource for developing hazelnuts adapted to the eastern United States
4. Yield, quality and genetic diversity of hybrid hazelnut selections in the Upper Midwest of the USA
5. Consumer acceptance and sensory perception of roasted American‐European hybrid hazelnuts
Cited by 1 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. Identification of Compounds That Contribute to Consumer Aroma Liking of Roasted American–European Hybrid Hazelnuts;Journal of Agricultural and Food Chemistry;2024-09-11
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