DEVELOPMENT OF AN ALMOND LEXICON TO ASSESS THE SENSORY PROPERTIES OF ALMOND VARIETIES
- 2 February 2010
- journal article
- Published by Wiley in Journal of Sensory Studies
- Vol. 25 (1), 146-162
- https://doi.org/10.1111/j.1745-459x.2009.00261.x
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- On the assessment of fracture in brittle foods: The case of roasted almondsFood Research International, 2008
- Crispness assessment of roasted almonds by an integrated approach to texture description: texture, acoustics, sensory and structureJournal of Chemometrics, 2006
- Acrylamide in Roasted Almonds and HazelnutsJournal of Agricultural and Food Chemistry, 2005
- Flavor LexiconsComprehensive Reviews in Food Science and Food Safety, 2003
- HERITABILITY OF FRUIT AND KERNEL TRAITS IN ALMONDActa Horticulturae, 2002
- Physico-chemical and sensory property changes in almonds of Desmayo Largueta variety during toasting / Cambios en las propiedades físico-químicas y sensoriales de almendras de la variedad Desmayo Largueta durante el tostadoFood Science and Technology International, 2000
- DESCRIPTIVE ANALYSIS OF TOASTED ALMONDS: A COMPARISON BETWEEN EXPERT AND SEMI‐TRAINED ASSESSORSJournal of Sensory Studies, 1997
- Changes in carbohydrate and protein content and composition of developing almond seedsJournal of Agricultural and Food Chemistry, 1989
- Effect of Maturity on Roast Color and Descriptive Flavor of PeanutsJournal of Food Science, 1989
- DEVELOPMENT OF A LEXICON FOR THE DESCRIPTION OF PEANUT FLAVORJournal of Sensory Studies, 1988