acceptability

Bechoff, Aurélie ORCID: 0000-0001-8141-4448 , Cissé, Mady, Fliedel, Geneviève, Declemy, Anne-Laure, Ayessou, Nicolas, Akissoe, Noel, Touré, Cheikh, Bennett, Ben, Pintado, Manuela, Pallet, Dominique and Tomlins, Keith (2013) Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Food Chemistry, 140 (1). ISSN 0308-8146 (doi:https://doi.org/10.1016/j.foodchem.2013.09.132)

Beverage

Silva, Ana Patricia, Franco, Maria Isabel, Mady, Cissé, Pallet, Dominique, Tomlins, Keith, Bennett, Ben, Pintado, Manuela and Sottomayor, Miguel (2016) Drivers of acceptance of a new beverage in Europe. Beverages, 2 (2):12. pp. 1-14. ISSN 2306-5710 (Online) (doi:https://doi.org/10.3390/beverages2020012)

cluster

Bechoff, Aurélie ORCID: 0000-0001-8141-4448 , Cissé, Mady, Fliedel, Geneviève, Declemy, Anne-Laure, Ayessou, Nicolas, Akissoe, Noel, Touré, Cheikh, Bennett, Ben, Pintado, Manuela, Pallet, Dominique and Tomlins, Keith (2013) Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Food Chemistry, 140 (1). ISSN 0308-8146 (doi:https://doi.org/10.1016/j.foodchem.2013.09.132)

consumer acceptance

Silva, Ana Patricia, Franco, Maria Isabel, Mady, Cissé, Pallet, Dominique, Tomlins, Keith, Bennett, Ben, Pintado, Manuela and Sottomayor, Miguel (2016) Drivers of acceptance of a new beverage in Europe. Beverages, 2 (2):12. pp. 1-14. ISSN 2306-5710 (Online) (doi:https://doi.org/10.3390/beverages2020012)

Hibiscus sabdariffa L.

Bechoff, Aurélie ORCID: 0000-0001-8141-4448 , Cissé, Mady, Fliedel, Geneviève, Declemy, Anne-Laure, Ayessou, Nicolas, Akissoe, Noel, Touré, Cheikh, Bennett, Ben, Pintado, Manuela, Pallet, Dominique and Tomlins, Keith (2013) Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Food Chemistry, 140 (1). ISSN 0308-8146 (doi:https://doi.org/10.1016/j.foodchem.2013.09.132)

Hibiscus sp. Bissap

Silva, Ana Patricia, Franco, Maria Isabel, Mady, Cissé, Pallet, Dominique, Tomlins, Keith, Bennett, Ben, Pintado, Manuela and Sottomayor, Miguel (2016) Drivers of acceptance of a new beverage in Europe. Beverages, 2 (2):12. pp. 1-14. ISSN 2306-5710 (Online) (doi:https://doi.org/10.3390/beverages2020012)

infusion

Bechoff, Aurélie ORCID: 0000-0001-8141-4448 , Cissé, Mady, Fliedel, Geneviève, Declemy, Anne-Laure, Ayessou, Nicolas, Akissoe, Noel, Touré, Cheikh, Bennett, Ben, Pintado, Manuela, Pallet, Dominique and Tomlins, Keith (2013) Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Food Chemistry, 140 (1). ISSN 0308-8146 (doi:https://doi.org/10.1016/j.foodchem.2013.09.132)

roselle

Bechoff, Aurélie ORCID: 0000-0001-8141-4448 , Cissé, Mady, Fliedel, Geneviève, Declemy, Anne-Laure, Ayessou, Nicolas, Akissoe, Noel, Touré, Cheikh, Bennett, Ben, Pintado, Manuela, Pallet, Dominique and Tomlins, Keith (2013) Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Food Chemistry, 140 (1). ISSN 0308-8146 (doi:https://doi.org/10.1016/j.foodchem.2013.09.132)

sensory tasting

Bechoff, Aurélie ORCID: 0000-0001-8141-4448 , Cissé, Mady, Fliedel, Geneviève, Declemy, Anne-Laure, Ayessou, Nicolas, Akissoe, Noel, Touré, Cheikh, Bennett, Ben, Pintado, Manuela, Pallet, Dominique and Tomlins, Keith (2013) Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Food Chemistry, 140 (1). ISSN 0308-8146 (doi:https://doi.org/10.1016/j.foodchem.2013.09.132)

syrup

Bechoff, Aurélie ORCID: 0000-0001-8141-4448 , Cissé, Mady, Fliedel, Geneviève, Declemy, Anne-Laure, Ayessou, Nicolas, Akissoe, Noel, Touré, Cheikh, Bennett, Ben, Pintado, Manuela, Pallet, Dominique and Tomlins, Keith (2013) Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks. Food Chemistry, 140 (1). ISSN 0308-8146 (doi:https://doi.org/10.1016/j.foodchem.2013.09.132)