Portal Investigación UEx

La Experiencia Emocional Durante El Consumo De Jamón Curado (2)

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

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

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

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

Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat

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

Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat

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

Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat

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

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

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

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

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

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

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

Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers

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

Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers

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

Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers

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

Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction

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

Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction

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

Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction

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

Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound

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

Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound

Spectrophotometric Analysis Of Protein Carbonyls

Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound

Spectrophotometric Analysis Of Protein Carbonyls

Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters

Spectrophotometric Analysis Of Protein Carbonyls

Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters

Ultrasound Parameters Used To Characterize Iberian Fresh Pork Loins Of Different Feeding Systems

Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters

Ultrasound Parameters Used To Characterize Iberian Fresh Pork Loins Of Different Feeding Systems

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

Ultrasound Parameters Used To Characterize Iberian Fresh Pork Loins Of Different Feeding Systems

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

Potential Of Near Infrared Spectroscopy As A Rapid Method To Discriminate Ota And Non-Ota-Producing Mould Species In A Dry-Cured Ham Model System

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

Potential Of Near Infrared Spectroscopy As A Rapid Method To Discriminate Ota And Non-Ota-Producing Mould Species In A Dry-Cured Ham Model System

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

Potential Of Near Infrared Spectroscopy As A Rapid Method To Discriminate Ota And Non-Ota-Producing Mould Species In A Dry-Cured Ham Model System

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

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

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

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

Ultrasound Assessment Of Honey Using Fast Fourier Transform

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

Ultrasound Assessment Of Honey Using Fast Fourier Transform

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, And Technologies

Ultrasound Assessment Of Honey Using Fast Fourier Transform

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, And Technologies

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

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, And Technologies

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

Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads

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

Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads

Innovation In Sensory Assessment Of Meat And Meat Products

Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads

Innovation In Sensory Assessment Of Meat And Meat Products

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

Innovation In Sensory Assessment Of Meat And Meat Products

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

Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.

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

Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.

Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions

Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.

Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions

New Contributions Of Ultrasound Inspection To The Characterization Of Different Varieties Of Honey

Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions

New Contributions Of Ultrasound Inspection To The Characterization Of Different Varieties Of Honey

A New Method To Assess The Ultrasonic Attenuation In Samples With Non-Distinguishable Echoes

New Contributions Of Ultrasound Inspection To The Characterization Of Different Varieties Of Honey

A New Method To Assess The Ultrasonic Attenuation In Samples With Non-Distinguishable Echoes

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

A New Method To Assess The Ultrasonic Attenuation In Samples With Non-Distinguishable Echoes

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

Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties

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

Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties

Ensayos Acústicos Por Ultrasonidos En Elementos De Mármol Del Teatro Romano De Mérida

Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties

Ensayos Acústicos Por Ultrasonidos En Elementos De Mármol Del Teatro Romano De Mérida

Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.

Ensayos Acústicos Por Ultrasonidos En Elementos De Mármol Del Teatro Romano De Mérida

Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.

Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions

Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.

Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions

La Experiencia Emocional Durante El Consumo De Jamón Curado (1)

Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions

La Experiencia Emocional Durante El Consumo De Jamón Curado (1)

La Experiencia Emocional Durante El Consumo De Jamón Curado (2)

La Experiencia Emocional Durante El Consumo De Jamón Curado (1)

La Experiencia Emocional Durante El Consumo De Jamón Curado (2)

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