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- 5. Métodos dinámicos
- Alternative descriptive methods answered by consumers for the sensory characterization of meat products: Fundaments and methods
- Aplicación del aprendizaje basado en proyectos en el Máster universitario en Ciencia y Tecnología de la Carne
- Authentication of pure and adulterated edible oils using non-destructive ultrasound
- Changes of ultrasonic parameters as a tool to determine the influence of cooking in pork loin samples
- Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems
- Chemical characterization of four Brazilian brown propolis: An insight in tracking of its geographical location of production and quality control
- Consumer behaviour towards chicken breasts affected with myopathy (Wooden Breast): face-to-face vs. online tests
- Consumers awareness of white-striping as a chicken breast myopathy affects their purchasing decision and emotional responses
- Correlation analysis between acoustic and sensory technique data for cooked pork loin samples
- Cross-cultural emotional response to food stimuli: Influence of consumption context
- Effect of adding byproducts of chicken slaughter on the quality of sausage over storage
- Effect of proteases on water-soluble and fat-soluble aroma precursors of goat visceras protein hydrolysate
- Emotional response to healthier foods: Influence of culture and health consciousness
- Farming system impacts the bioactive compounds, microbial diversity, aroma and color in edible red mini-roses (Rosa chinensis Jacq.)
- Identification of Chemical Markers of Commercial Tropical Red Wine Candidates for the São Francisco Valley Geographical Indication
- Impact of Sugar Reduction on Physicochemical and Nutritional Quality of Yogurt and Sensory Response with Label Stimulation
- Impact of absence of lactose on the dynamic sensory profile of yogurt: A multiple-intake TDS approach
- Impact of chicken wooden breast on quality and oxidative stability of raw and cooked sausages subjected to frozen storage
- Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing
- Impact of ‘free-from’ and ‘healthy choice’ labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking
- Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach
- Monitoring the processing of dry fermented sausages with a portable NIRS device
- Métodos dinámicos
- New findings of edible oil characterization by ultrasonic parameters
- Newbie consumers try pizzas in which bacon is replaced by Tenebrio molitor L. larvae: Not as healthy as expected and not as terrible as they thought
- Potential Typicality Marker of Volatile Composition of Commercial Sparkling Wines from the Caatinga Biome
- Quality of Brazilian stingless bee honeys: Cephalotrigona capitata/mombucão and Melipona scutellaris Latrelle/uruçu
- Sensory characterization of iberian dry-cured loins by using check-all-that-apply (CATA) analysis and multiple-intake temporal dominance of sensations (TDS)
- Temperature dependence of acoustic parameters in pure and blended edible oils: Implications for characterization and authentication
- Traditional and flavored kombuchas with pitanga and umbu-cajá pulps: Chemical properties, antioxidants, and bioactive compounds
- Volatilomic evaluation of protein hydrolysates from free-range chicken bones treated with hot-pressure process
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