Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation

Volatile aroma compounds of sugarcane molasses as affected by spray drying at low and high temperature

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Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers

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Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques

(2020) Shuang Bi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors

(2020) Feina Hou et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa

(2020) Eric K. Dery et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Key aroma-active compounds in brown sugar and their influence on sweetness

(2020) Jie Liu et al.   FOOD CHEMISTRY

Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments

(2019) Dandan Pu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach

(2019) Shuangshuang Guo et al.   Scientific Reports

The effects of different dry roast parameters on peanut quality using an industrial belt-type roaster simulator

(2018) Xiaolei Shi et al.   FOOD CHEMISTRY

Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study

(2017) Neslihan Göncüoğlu Taş et al.   FOOD CHEMISTRY

Formation of ( E )-nerolidol in tea ( Camellia sinensis ) leaves exposed to multiple stresses during tea manufacturing

(2017) Ying Zhou et al.   FOOD CHEMISTRY

Key odor and physicochemical characteristics of raw and roasted jicaro seeds ( Crescentia alata K.H.B.)

(2017) Carla Vaneza Corrales et al.   FOOD RESEARCH INTERNATIONAL

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

(2017) Marianne N. Lund et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods

(2017) Priscilla Kárim CAETANO et al.   Food Science and Technology

Effect of pre-treatment on physicochemical and structural properties, and the bioaccessibility of β-carotene in sweet potato flour

(2016) Nalleli Trancoso-Reyes et al.   FOOD CHEMISTRY

Aroma Potential in Early- and Late-Maturity Pinot noir Grapes Evaluated by Aroma Extract Dilution Analysis

(2016) Fang Yuan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Geographical origin identification of propolis using GC–MS and electronic nose combined with principal component analysis

(2013) H. Cheng et al.   FOOD RESEARCH INTERNATIONAL

Optimization of roasting conditions according to antioxidant activity and sensory quality of coffee brews

(2013) Hun-Sik Chung et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Evaluation of the volatile profile of 33 Pyrus ussuriensis cultivars by HS-SPME with GC–MS

(2012) Gaihua Qin et al.   FOOD CHEMISTRY

Characterization of Aroma Compounds in Chinese Bayberry (Myrica rubraSieb. et Zucc.) by Gas Chromatography Mass Spectrometry (GC-MS) and Olfactometry (GC-O)

(2012) Wenhuai Kang et al.   JOURNAL OF FOOD SCIENCE

Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies

(2012) Hilal Isleroglu et al.   JOURNAL OF FOOD SCIENCE

Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes

(2012) Chin-Feng Chan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

SENSORY ATTRIBUTES AND CONSUMER ACCEPTANCE OF SWEET POTATO CULTIVARS WITH VARYING FLESH COLORS

(2012) P.P. LEKSRISOMPONG et al.   JOURNAL OF SENSORY STUDIES

Studies of sugar composition and starch morphology of baked sweet potatoes (Ipomoea batatas (L.) Lam)

(2011) Yung-Chang Lai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Cooking Methods and Storage Treatments of Potato: Effects on Carotenoids, Antioxidant Activity, and Phenolics

(2010) Tyann Blessington et al.   AMERICAN JOURNAL OF POTATO RESEARCH

Measuring emotions associated with foods in consumer testing

(2010) Silvia C. King et al.   FOOD QUALITY AND PREFERENCE

Original article: In vitro starch digestion and potassium release in sweet potato from Papua New Guinea†

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Changes in Color and Flavor and Their Effect on Sensory Perception in the Elderly

(2010) Fergus M. Clydesdale   NUTRITION REVIEWS

QUANTITATIVE DESCRIPTIVE SENSORY ANALYSIS OF FIVE DIFFERENT CULTIVARS OF SWEET POTATO TO DETERMINE SENSORY AND TEXTURAL PROFILES

(2009) C.S. LEIGHTON et al.   JOURNAL OF SENSORY STUDIES

Isotope Labeling Studies on the Formation of 5-(Hydroxymethyl)-2-furaldehyde (HMF) from Sucrose by Pyrolysis-GC/MS

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