Defining the Sensory Profiles of Raw Almond (Prunus dulcis) Varieties and the Contribution of Key Chemical Compounds and Physical Properties-Reference-Cited by-同舟云学术

Defining the Sensory Profiles of Raw Almond (Prunus dulcis) Varieties and the Contribution of Key Chemical Compounds and Physical Properties

Published:2019-02-24 Issue:11 Volume:67 Page:3229-3241
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

King Ellena S.¹^ORCID,Chapman Dawn M.²,Luo Kathleen³,Ferris Steve¹,Huang Guangwei⁴,Mitchell Alyson E.³^ORCID

Affiliation:

1. MMR Research Worldwide Inc., 345 Tompkins Avenue, Pleasantville, New York 10570, United States

2. Eurofins Scientific Food Integrity & Innovation, 365 North Canyons Parkway, Suite 201, Livermore, California 94551, United States

3. Food Science & Technology Department, Robert Mondavi Institute, University of California, Davis, 595 Hilgard Lane, Davis, California 95616, United States

4. Almond Board of California, 1150 Ninth Street, Suite 1500, Modesto, California 95354, United States

Funder

Almond Board of California

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

http://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b05845

Reference33 articles.

1. California Almond Industry Facts; Document #2016GTRA0034; Almond Board of California, 2016. http://www.almonds.com/sites/default/files/2016_almond_industry_factsheet.pdf (accessed March 28, 2018).

2. California Almonds: Technical Information; Almond Board of California, 2015. http://www.almonds.com/sites/default/files/attachments/abc_technical_kit_2015.pdf (accessed March 28, 2018).

3. Relationship between Cyanogenic Compounds in Kernels, Leaves, and Roots of Sweet and Bitter Kernelled Almonds

4. Quantification of Amygdalin in Nonbitter, Semibitter, and Bitter Almonds (Prunus dulcis) by UHPLC-(ESI)QqQ MS/MS

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