Kendall’s Concordance Analysis of Sensory Descriptors Influencing Consumer Preference for Sweet Potatoes in Ghana

Deep-fat frying of food: heat and mass transfer, transformations and reactions inside the frying material

Olivier Vitrac, Gilles Trystram, Anne-Lucie Raoult-Wack · European Journal of Lipid Science and Technology · 2000 · 121 citations

Engineering, Mechanical Engineering, Thermal Processing +21

Sensory evaluation and consumer acceptability of pale‐fleshed and orange‐fleshed sweetpotato by school children and mothers with preschool children

Keith Tomlins, G.T. Ndunguru, Kimboka Stambul et al. · Journal of the Science of Food and Agriculture · 2007 · 72 citations

Nutrition, Food Analysis, Consumer Acceptability +19

RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY PARAMETERS OF COOKED SWEETPOTATO TEXTURE1

Vinh Truong, D. D. Hamann, William M. Walter · Journal of Texture Studies · 1997 · 63 citations

Cooked Sweetpotato Texture, Sensory Science (Food Sensory Science), Flavoromics +15

Sensory characteristics of five sweet potato cultivars and their changes during storage under tropical conditions

Q.E.A. van Oirschot, Debbie Rees, J. Aked · Food Quality and Preference · 2003 · 54 citations

Tropical Conditions, Sustainable Agriculture, Agricultural Economics +6

The use of sensory evaluation and consumer preference for the selection of sweetpotato cultivars in East Africa

Keith Tomlins, E. Rwiza, A. Nyango et al. · Journal of the Science of Food and Agriculture · 2004 · 46 citations

Nutrition, Flavoromics, Agricultural Economics +21