Culinary preparation of beetroot (Beta vulgarisL.): the impact on sensory quality and appropriateness

The Masking Effect of Sucrose on Perception of Bitter Compounds inBrassicaVegetables

(2014) Tove K. Beck et al.   JOURNAL OF SENSORY STUDIES

Nutritional and functional potential of Beta vulgaris cicla and rubra

(2013) Paolino Ninfali et al.   FITOTERAPIA

The effect of culinary preparation on carbohydrate composition, texture and sensory quality of Jerusalem artichoke tubers (Helianthus tuberosus L.)

(2013) Vibe Bach et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory quality and appropriateness of raw and boiled Jerusalem artichoke tubers (Helianthus tuberosusL.)

(2012) Vibe Bach et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Consumer acceptance and appropriateness of meat substitutes in a meal context

(2010) Johanna E. Elzerman et al.   FOOD QUALITY AND PREFERENCE

A study of the physicochemical and sensory properties of organic and conventional potatoes (Solanum tuberosum) before and after baking

(2010) Clare Gilsenan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of Industrial and Alternative Farming Systems on Contents of Sugars, Organic Acids, Total Phenolic Content, and the Antioxidant Activity of Red Beet (Beta vulgarisL. ssp.vulgarisRote Kugel)

(2010) Martina Bavec et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Appropriateness of culinary preparations of potato (Solanum tuberosum L.) varieties and relation to sensory and physicochemical properties

(2010) Helene F Seefeldt et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Exploratory sensory profiling of three culinary preparations of potatoes (Solanum tuberosum L.)

(2010) Helene F Seefeldt et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Analysing sensory panel performance in a proficiency test using the PanelCheck software

(2009) Oliver Tomic et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Betalains: properties, sources, applications, and stability - a review

(2008) Henriette M.C. Azeredo   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Investigation of bitterness in carrots (Daucus carota L.) based on quantitative chemical and sensory analyses

(2007) Stine Kreutzmann et al.   LWT-FOOD SCIENCE AND TECHNOLOGY