Sensory analysis of broccoli over time: Consumer defined critical attributes and evaluation of digital photographs in comparison to real product appearance-Reference-Cited by-同舟云学术

Sensory analysis of broccoli over time: Consumer defined critical attributes and evaluation of digital photographs in comparison to real product appearance

Published:2013-07 Issue:1 Volume:29 Page:48-52
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Garitta Lorena,Hough Guillermo,Chaves Alicia

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference20 articles.

1. Fruits and vegetables;Aked,2000

2. A comparison of CIE (1976) L*a*b* values obtained from two different instruments on several food commodities;Baardseth;Journal of Food Science,1988

3. Quantifying non-homogeneous colors in agricultural materials. Part II: Comparison of machine vision and sensory panel evaluations;Balaban;Journal of Food Science,2008

4. Misting affects market quality and enzyme-activity of broccoli during retail storage;Barth;Journal of Food Science,1992

5. Effect of temperature and chlorination of pre-washing water on shelf-life and physiological properties of ready-to-use iceberg lettuce;Baur;Innovative Food Science & Emerging Technologies,2005

Cited by 19 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. Ectoine maintains the flavor and nutritional quality of broccoli during postharvest storage;Food Chemistry;2024-11

2. In Search of Optimum Fresh-Cut Raw Material: Using Computer Vision Systems as a Sensory Screening Tool for Browning-Resistant Romaine Lettuce Accessions;Horticulturae;2024-07-12

3. The Effect of Response Conditions on Food Images-Evoked Emotions Measured Using the Valence × Arousal Circumplex-Inspired Emotion Questionnaire (CEQ);Foods;2023-06-02

4. Agrivoltaic Systems Enhance Farmers’ Profits through Broccoli Visual Quality and Electricity Production without Dramatic Changes in Yield, Antioxidant Capacity, and Glucosinolates;Agronomy;2022-06-12

5. Comparative study on the hedonic and fuzzy logic based sensory analysis of formulated soup mix;Future Foods;2022-06