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Cited by in F6Publishing
For: Ramírez‐rivera EDJ, Rodriguez‐buenfil IM, Pérez‐robles M, Oney‐montalvo JE, Prinyawiwatkul W, Cabal‐prieto A, Ramírez‐sucre MO, Herrera‐corredor JA. Development and validation of a methodology for the sensometric characterisation of high‐pungency peppers: a case study of habanero pepper ( Capsicum chinense Jacq.). Int J Food Sci Technol 2021;56:573-86. [DOI: 10.1111/ijfs.14735] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 1.5] [Reference Citation Analysis]
Number Citing Articles
1 Peralta‐cruz C, Rodríguez‐buenfil IM, Cabal‐prieto A, Cuervo‐osorio VD, Oney‐montalvo JE, Herrera‐corredor JA, Ramírez‐sucre MO, Ramírez‐rivera EDJ. Modeling consumer satisfaction to identify drivers for liking : An online survey based on images of Habanero pepper ( Capsicum chinense Jacq.). J Sens Stud 2021;36. [DOI: 10.1111/joss.12696] [Reference Citation Analysis]
2 Djekic I, Ilić J, Chen J, Djekic R, Sołowiej BG, Vujadinović D, Tomasevic I. Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat. Applied Sciences 2021;11:10459. [DOI: 10.3390/app112110459] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
3 Cao XX, Zhao L, Shi BL, Wang HY, Zhang QB, Zhong K, Sun P, Zhu BQ, Zhang LL. The influence of NaCl on the dynamic perception of the pungency sensation elicited by Sichuan pepper oleoresins. Food Res Int 2021;149:110660. [PMID: 34600662 DOI: 10.1016/j.foodres.2021.110660] [Reference Citation Analysis]