1Cultivar selection as a tool for nutritional and functional value enhancement of roasted sweet potato

作者： Hou, Feina; Mu, Taihua; Ma, Mengmei; Sun, Hongnan; Hou, Feina; Blecker, Christophe; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr, Key Lab Agroprod Proc, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Univ Liege, Gembloux Agrobio Tech, Dept Food Sci & Formulat, Gembloux, Belgium;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

年份：2019

2Optimization of processing technology using response surface methodology and physicochemical properties of roasted sweet potato

作者： Hou, Feina; Mu, Taihua; Ma, Mengmei; Hou, Feina; Blecker, Christophe; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Univ Liege, Gembloux Agrobio Tech, Dept Food Sci & Formulat, Passage Deportes 2, Gembloux, Belgium;

来源：FOOD CHEMISTRY

关键词： Response surface methodology; Roasted sweet potato; Nutritional composition; Volatile compounds; Moisture migration

年份：2019

3Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors

作者： Hou, Feina; Mu, Taihua; Ma, Mengmei; Hou, Feina; Blecker, Christophe; SCI

机构： Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Key Lab Agroprod Proc, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Univ Liege, Dept Food Sci & Formulat, Gembloux Agrobio Tech, Gembloux, Belgium;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

年份：2020

4Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors

作者： Hou, Feina; Mu, Taihua; Ma, Mengmei; Hou, Feina; Blecker, Christophe; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agro Prod Proc, Minist Agr & Rural Affairs, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Univ Liege, Gembloux Agrobio Tech, Dept Food Sci & Formulat, Gembloux, Belgium;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION