College Students’ Preferences for Commercial Ready-To-Drink Jasmine Black Tea: Sensory Approach
E3S Web Conf., 426 (2023) 01013
Published online: 2023-09-15
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Ice-sonication enzymatic extraction: A novel approach for enhancing honey-infused ready-to-drink black tea with comparative analysis of honey types
Chahat Thakur, Manisha Kaushal, Devina Vaidya, Anil Kumar Verma and Anil GuptaFood Research International 202 115769 (2025)
https://doi.org/10.1016/j.foodres.2025.115769
The physicochemical and sensory characteristics of a snack bar formulated with porang and corn flours as binding agents
Nur Fathonah Sadek and Ida Ayu Laksmi Pradnya SuariIOP Conference Series: Earth and Environmental Science 1563 (1) 012066 (2025)
https://doi.org/10.1088/1755-1315/1563/1/012066
Determining Drivers of Liking for Onion Chicken Seasoning in Instant Noodles through Penalty Sensory Analysis
Nur Fathonah Sadek and Devita MelyanaIOP Conference Series: Earth and Environmental Science 1549 (1) 012165 (2025)
https://doi.org/10.1088/1755-1315/1549/1/012165
Optimization of ultrasonication-assisted enzymatic extraction of Kangra orthodox black tea for the development of low-calorie ready-to-drink tea
Chahat Thakur, Manisha Kaushal, Devina Vaidya, Anil Kumar Verma and Anil GuptaJournal of Food Measurement and Characterization 18 (11) 9435 (2024)
https://doi.org/10.1007/s11694-024-02891-2