Evaluation of Bitterness Intensity of Citrus Products by an Untrained Panel Using Relative-to-Reference Rating

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Evaluation of Bitterness Intensity of Citrus Products by an Untrained Panel Using Relative-to-Reference Rating"
written by Sophie Deterre, Julien Delarue, Cécile Innocent, Pierre Giampaoli,
published by Food and Nutrition Sciences, Vol.3 No.1, 2012

has been cited by the following article(s):

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[2]	Relationship between total microbial numbers, volatile organic compound composition, and the sensory characteristics of whole fresh chilled pasteurized milk
	Food Packaging and Shelf Life, 2017

[3]	Triterpene Saponins as Bitter Components of Beetroot
	ŻYWNOŚĆ . Nauka. Technologia. Jakość, 2016

[4]	Smak gorzki w kształtowaniu jakości żywności
	2015

[1]	Suppression of sensory bitterness of beverages via nanoscale complex coacervation Food Chemistry, 2026 DOI:10.1016/j.foodchem.2025.147356

[2]	Citrus Fruit Processing 2016 DOI:10.1016/B978-0-12-803133-9.00002-3