Portal Investigación UEx

Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples

Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs

Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages

Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs

Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages

Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei

Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages

Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei

Supplementation With Lactiplantibacillus Plantarum Cnpc003 And Pilosocereus Gounellei Flour Enhances The Properties Of Goat Cream Cheese

Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei

Supplementation With Lactiplantibacillus Plantarum Cnpc003 And Pilosocereus Gounellei Flour Enhances The Properties Of Goat Cream Cheese

Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds

Supplementation With Lactiplantibacillus Plantarum Cnpc003 And Pilosocereus Gounellei Flour Enhances The Properties Of Goat Cream Cheese

Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds

Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog

Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds

Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog

Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study

Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog

Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study

Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico

Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study

Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico

Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety

Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico

Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety

Roasted And Unroasted Cocoa Nibs: Bioactive Compounds Analysis And Application In Cereal Bars

Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety

Roasted And Unroasted Cocoa Nibs: Bioactive Compounds Analysis And Application In Cereal Bars

Improving The Physicochemical And Sensory Properties And Volatile Profile Of Goat Ricotta Cream With Limosilactobacillus Mucosae Cnpc007 Supplementation

Roasted And Unroasted Cocoa Nibs: Bioactive Compounds Analysis And Application In Cereal Bars

Improving The Physicochemical And Sensory Properties And Volatile Profile Of Goat Ricotta Cream With Limosilactobacillus Mucosae Cnpc007 Supplementation

Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication

Improving The Physicochemical And Sensory Properties And Volatile Profile Of Goat Ricotta Cream With Limosilactobacillus Mucosae Cnpc007 Supplementation

Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication

Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach

Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication

Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach

Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound

Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach

Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound

Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness

Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound

Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness

Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne

Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness

Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne

Farming System Impacts The Bioactive Compounds, Microbial Diversity, Aroma And Color In Edible Red Mini-Roses (Rosa Chinensis Jacq.)

Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne

Farming System Impacts The Bioactive Compounds, Microbial Diversity, Aroma And Color In Edible Red Mini-Roses (Rosa Chinensis Jacq.)

Quality Of Brazilian Stingless Bee Honeys: Cephalotrigona Capitata/mombucão And Melipona Scutellaris Latrelle/uruçu

Farming System Impacts The Bioactive Compounds, Microbial Diversity, Aroma And Color In Edible Red Mini-Roses (Rosa Chinensis Jacq.)

Quality Of Brazilian Stingless Bee Honeys: Cephalotrigona Capitata/mombucão And Melipona Scutellaris Latrelle/uruçu

Volatilomic Evaluation Of Protein Hydrolysates From Free-Range Chicken Bones Treated With Hot-Pressure Process

Quality Of Brazilian Stingless Bee Honeys: Cephalotrigona Capitata/mombucão And Melipona Scutellaris Latrelle/uruçu

Volatilomic Evaluation Of Protein Hydrolysates From Free-Range Chicken Bones Treated With Hot-Pressure Process

Impact Of Sugar Reduction On Physicochemical And Nutritional Quality Of Yogurt And Sensory Response With Label Stimulation

Volatilomic Evaluation Of Protein Hydrolysates From Free-Range Chicken Bones Treated With Hot-Pressure Process

Impact Of Sugar Reduction On Physicochemical And Nutritional Quality Of Yogurt And Sensory Response With Label Stimulation

Métodos Dinámicos

Impact Of Sugar Reduction On Physicochemical And Nutritional Quality Of Yogurt And Sensory Response With Label Stimulation

Métodos Dinámicos

Chemical And Volatile Composition, And Microbial Communities In Edible Purple Flowers (Torenia Fournieri F. Lind.) Cultivated In Different Organic Systems

Métodos Dinámicos

Chemical And Volatile Composition, And Microbial Communities In Edible Purple Flowers (Torenia Fournieri F. Lind.) Cultivated In Different Organic Systems

Potential Typicality Marker Of Volatile Composition Of Commercial Sparkling Wines From The Caatinga Biome

Chemical And Volatile Composition, And Microbial Communities In Edible Purple Flowers (Torenia Fournieri F. Lind.) Cultivated In Different Organic Systems

Potential Typicality Marker Of Volatile Composition Of Commercial Sparkling Wines From The Caatinga Biome

Effect Of Proteases On Water-Soluble And Fat-Soluble Aroma Precursors Of Goat Visceras Protein Hydrolysate

Potential Typicality Marker Of Volatile Composition Of Commercial Sparkling Wines From The Caatinga Biome

Effect Of Proteases On Water-Soluble And Fat-Soluble Aroma Precursors Of Goat Visceras Protein Hydrolysate

Identification Of Chemical Markers Of Commercial Tropical Red Wine Candidates For The São Francisco Valley Geographical Indication

Effect Of Proteases On Water-Soluble And Fat-Soluble Aroma Precursors Of Goat Visceras Protein Hydrolysate

Identification Of Chemical Markers Of Commercial Tropical Red Wine Candidates For The São Francisco Valley Geographical Indication

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

Identification Of Chemical Markers Of Commercial Tropical Red Wine Candidates For The São Francisco Valley Geographical Indication

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

Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests

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

Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests

Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach

Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests

Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach

New Findings Of Edible Oil Characterization By Ultrasonic Parameters

Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach

New Findings Of Edible Oil Characterization By Ultrasonic Parameters

Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods

New Findings Of Edible Oil Characterization By Ultrasonic Parameters

Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods

Effect Of Adding Byproducts Of Chicken Slaughter On The Quality Of Sausage Over Storage

Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods

Effect Of Adding Byproducts Of Chicken Slaughter On The Quality Of Sausage Over Storage

Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples

Effect Of Adding Byproducts Of Chicken Slaughter On The Quality Of Sausage Over Storage

Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples

Traditional And Flavored Kombuchas With Pitanga And Umbu-Cajá Pulps: Chemical Properties, Antioxidants, And Bioactive Compounds

Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples

Traditional And Flavored Kombuchas With Pitanga And Umbu-Cajá Pulps: Chemical Properties, Antioxidants, And Bioactive Compounds

Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)

Traditional And Flavored Kombuchas With Pitanga And Umbu-Cajá Pulps: Chemical Properties, Antioxidants, And Bioactive Compounds

Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)

Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context

Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)

Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context

Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device

Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context

Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device

Impact Of Use Of Byproducts (Chicken Skin And Abdominal Fat) On The Oxidation Of Chicken Sausage Stored Under Freezing

Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device

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

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

Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses

Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking

Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses

Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage

Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses

Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage

Chemical Characterization Of Four Brazilian Brown Propolis: An Insight In Tracking Of Its Geographical Location Of Production And Quality Control

Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage

Chemical Characterization Of Four Brazilian Brown Propolis: An Insight In Tracking Of Its Geographical Location Of Production And Quality Control

Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples

Chemical Characterization Of Four Brazilian Brown Propolis: An Insight In Tracking Of Its Geographical Location Of Production And Quality Control

Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples

Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs