Hou Feina

Main Referenced Co-authors

Blecker, Christophe (2)

Ma, M. (2)

Mu, T. (2)

Main Referenced Keywords

Response surface methodology (2); Roasted sweet potato (2); Sensory characteristics (2); Volatile compounds (2); Amino acids (1);

Main Referenced Unit & Research Centers

University of Liège-Gembloux Agro-Bio Tech (1)

Main Referenced Disciplines

Food science (3)

Publications (total 3)

Search in publications

The most downloaded

12 downloads

Hou, F. (2020). Study on the processing technology of iced roasted sweet potato and its sensory characteristics and nutritional peculiarities [Doctoral thesis, ULiège - Université de Liège]. ORBi-University of Liège. https://orbi.uliege.be/handle/2268/249238 https://hdl.handle.net/2268/249238

The most cited

35 citations (Scopus®)

Hou, F., Mu, T., Ma, M., & Blecker, C. (2019). Optimization of processing technology using response surface methodology and physicochemical properties of roasted sweet potato. Food Chemistry, 278, 136-143. doi:10.1016/j.foodchem.2018.11.034 https://hdl.handle.net/2268/233383

https://hdl.handle.net/2268/249238

Hou, F., Mu, T., Ma, M., & Blecker, C. (2020). Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors. Journal of Food Processing and Preservation, 44 (9), 1-10. doi:10.1111/jfpp.14646

https://hdl.handle.net/2268/261292

Peer Reviewed verified by ORBi

https://hdl.handle.net/2268/233383

Peer Reviewed verified by ORBi