Work

Influence of the cooking system, chemical composition, and α-amylase activity on the sensory profile of chestnut cultivars - longal and judia - and their consequence on consumer's acceptability

Year: 2023

Type: article

Source: International Journal of Gastronomy and Food Science

DOI: 10.1016/j.ijgfs.2023.100799

Authors: Maria João Santos, Teresa Pinto, João Mota, Elisete Correia, Alice Vilela

Institutions: University of Trás-os-Montes and Alto Douro, Centro de Investigação e de Tecnologias Agro-Ambientais e Biologicas

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Centro de Astrofísica y Tecnologías Afines, Programa Operacional Temático Factores de Competitividade, Universidade de Trás-os-Montes e Alto Douro, Fundação para a Ciência e a Tecnologia

Awards: Centro de Química - Vila Real, Centro de Investigação e de Tecnologias Agro-Ambientais e Biológicas, Centro de Química - Vila Real, G8402582156

OpenAlex ID: W4385972883

FWCI: 1.302

Cites: 61

Cited by: 9

Related to: 10