Extrusion parameters and consumer acceptability of a peanut‐based meat analogue

By D. Rehrah, M. Ahmedna, I. Goktepe, Jianmei Yu. 2009

77 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/e3406af5e748bee3545b1b751d590e5c7b818c1f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. A. Kinchla
2. M. Fiorentini
3. A. Nolden

In Food Science

1. A. Kinchla
2. M. Fiorentini
3. A. Nolden

In Nutrition and Dietetics

1. A. Kinchla
2. A. Nolden

Citations in the corpus

• Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020, background): “[30] TSP Beef patty 55/56 USA Wong et al.”
• Structuring processes for meat analogues (2018, unknown): “TPA has been used sparingly in the analysis of meat (Ruiz De Huidobro, Miguel, Blázquez, & Onega, 2005), but several studies performed TPA for meat analogues (Lin, Hu ff , & Hsieh, 2000, 2002; Chen, Wei, Zhang, & Ojokoh, 2010; Rehrah, Ahmedna, Goktepe, & Yu, 2009).”