Physicochemical and chemosensory properties of pomegranate (Punica granatum L.) seeds under various oven-roasting conditions-Reference-Cited by-同舟云学术

Physicochemical and chemosensory properties of pomegranate (Punica granatum L.) seeds under various oven-roasting conditions

Published:2024-07 Issue: Volume:446 Page:138907
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yoon Sojeong,Jeong Hyangyeon,Jo Seong Min,Hong Seong Jun,Park Hyeonjin,Ban Younglan,Youn Moon Yeon,Shin Eui-Cheol

Funder

National Research Foundation of Korea

Ministry of Education

Publisher

Elsevier BV

Reference41 articles.

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4. Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis;Alasalvar;Journal of Agricultural and Food Chemistry,2003

5. Textural, color and sensory attributes of peanut kernels as affected by infrared roasting method;Bagheri;Information Processing in Agriculture,2019

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1. The current state of knowledge about thermal processing of edible seeds; a special emphasis on their bioactive constituents and antioxidant activity;Food Chemistry;2024-11

2. Characterization of taste and aroma profile in pomegranate (Punica granatum L.) seed oil using electronic sensors, GC-MS/olfactometry;Food Bioscience;2024-10

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