1Sensory 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, FN; Mu, TH; Ma, MM; Blecker, C; JCR（2021版） EI（2021版）

机构： Hou, Feina; Mu, Taihua; Ma, Mengmei CAASMinist Agr & Rural Affairs, Inst Food Sci & Technol, Key Lab Agroprod Proc, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China; Hou, Feina; Blecker, Christophe Univ Liege, Dept Food Sci & Formulat, Gembloux Agrobio Tech, Gembloux, Belgium;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

年份：2020

2Cultivar Selection As A Tool F.or Nutritional And Functional V alue Enhancement Of Roasted Sweet Potato

作者： Hou, FN; Mu, TH; Ma, MM; Blecker, C; Sun, HN; JCR（2021版） EI（2021版）

机构： Hou Feina; Mu Taihua; Ma Mengmei; Sun Hongnan Chinese Academy of Agricultural Sciences Inst Food Sci & Technol Minist Agri Key Lab Agrioprod Proc 2 Yuan Ming Yuan West Rd POB 5109 Beijing ; Hou Feina; Blecker Christophe Univ Liege Gembloux Agriobio Tech Dept Food Sci & Formulat Gembloux Belgium;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

年份：2019

3Optimization Of Processing Technology Using R.esponse Surface Methodology And P hysicochemical Properties Of Roasted Sweet Potato

作者： Hou, FN; Mu, TH; Ma, MM; Blecker, C; JCR（2021版） EI（2021版）

机构： Hou Feina; Mu Taihua; Ma Mengmei Chinese Academy of Agricultural Sciences Inst Food Sci & Technol Key Lab Agrioprod Proc Minist Agri 2 Yuan Ming Yuan West Rd POB 5109 Beijing ; Hou Feina; Blecker Christophe Univ Liege Gembloux Agriobio 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