Glycine Jiang on Muck Rack

Glycine Jiang

As seen in: Wiley Online Library, MDPI
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Articles

A Consumer Assessment of Fermented Green Coffee Beans with Common Beer/Wine Yeast Strains for Novel Flavor Properties

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By Natalia Maria Calderón, Glycine Jiang, Patrick A Gibney, Robin Dando
| MDPI
Open AccessArticle by †, †, and * Department of Food Science, Cornell University, Ithaca, NY 14853, USA * Author to whom correspondence should be addressed. † These authors contributed equally to this work. Fermentation 2023, 9(10), 865; https://doi.org/10.3390/fermentation9100865 (registering DOI) Received: 24 July 2023 / Revised: 1 September 2023 / Accepted: 18 September 2023 / Published: 25 September 2023 (This article belongs to the Special Issue Brewing & Distilling 3.0) 1.
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Sensory profiling of natural sweeteners and sucrose-sweetener binary mixtures

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By Patrick A Gibney, Margaux Mora, Fiwany Wijaya, Glycine Jiang
| Wiley Online Library Verified
Supporting Information Filename Description jfds16610-sup-0001-figureS1.pdf1.4 MB Figure S1. Principal component analysis of sweeteners and sugar-reduced binary blends. Principal component loading scores of sweeteners and 50% sugar-reduced binary blends on Components 1 and 2, 1 and 3, and 2 and 3. Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors.
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