A sensory lexicon to characterize the quality of fresh and preserved peppers

Factors related to sensory properties and consumer acceptance of vegetables

(2020) Ulla Hoppu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Development of a lexicon to describe the sensory characteristics of a wide variety of potato cultivars

(2020) Chetan Sharma et al.   JOURNAL OF SENSORY STUDIES

Development of a preliminary sensory lexicon for mate tea

(2020) Rossana Catie Bueno Godoy et al.   JOURNAL OF SENSORY STUDIES

Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms

(2020) SoonSil Chun et al.   Foods

Flavor lexicon development (in English and Chinese) and descriptive analysis of Sichuan pepper

(2020) Gongshun Yang et al.   JOURNAL OF SENSORY STUDIES

Agronomic, physical–chemical and sensory evaluation of pepper hybrids (Capsicum chinense Jacquin)

(2020) Marcela Martinez et al.   SCIENTIA HORTICULTURAE

Capsaicinoids: Pungency beyond Capsicum

(2019) Emmanuel Rezende Naves et al.   TRENDS IN PLANT SCIENCE

Extension of the postharvest quality of bell pepper by applying nanostructured coatings of chitosan with Byrsonima crassifolia extract (L.) Kunth

(2018) Adrián González-Saucedo et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Determination of a lexicon for the sensory flavor attributes of smoked food products

(2017) Taylor R. Jaffe et al.   JOURNAL OF SENSORY STUDIES

Combined Effect of Ozone Treatment and Modified Atmosphere Packaging on Antioxidant Defense System of Fresh-Cut Green Peppers

(2016) Junran Chen et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Development of a “living” lexicon for descriptive sensory analysis of brewed coffee

(2016) Edgar Chambers et al.   JOURNAL OF SENSORY STUDIES

Equi-intensity across the Spectrum™ taste scales

(2015) Christophe Martin et al.   FOOD QUALITY AND PREFERENCE

Sensory Lexicon of Pomelo Fruit over Various Cultivars and Fresh-Cut Storage

(2015) Czarina Kristine Rosales et al.   JOURNAL OF SENSORY STUDIES

Evaluation of chemical profile and antioxidant activity of twenty cultivars from Capsicum annuum, Capsicum baccatum, Capsicum chacoense and Capsicum chinense: A comparison between fresh and processed peppers

(2015) Monica R. Loizzo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Non-Botrytis grape-rotting fungi responsible for earthy and moldy off-flavors and mycotoxins

(2013) Sandrine Rousseaux et al.   FOOD MICROBIOLOGY

Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization

(2013) Craig B. Koskiniemi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of sensory attributes in fresh mangoes and heat-treated mango purées prepared from Thai cultivars

(2013) Christie N. Ledeker et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A taste of sweet pepper: Volatile and non-volatile chemical composition of fresh sweet pepper (Capsicum annuum) in relation to sensory evaluation of taste

(2011) P.M. Eggink et al.   FOOD CHEMISTRY

Comparison of volatile components in Chinese traditional pickled peppers using HS–SPME–GC–MS, GC–O and multivariate analysis

(2010) Z.B. Xiao et al.   NATURAL PRODUCT RESEARCH