PUBLICACIÓN

Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach

Logo Open Access

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Olegario L.S., Gonzalez-Mohino A., Estevez M., Madruga M.S., Ventanas S.

2023 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

CITAS

0

DOI

10.1002/jsfa.12571

EID

2-s2.0-85152692721

ISSN

0022-5142

EISSN

1097-0010

BIBTEX

@article{Ventanas2023,title = {Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach},journal = {Journal of the Science of Food and Agriculture},year = {2023},volume = {103},number = {10},pages = {4934-4943},author = {Olegario, L.S. and Gonz{\'a}lez-Mohino, A. and Estev{\'e}z, M. and Madruga, M.S. and Ventanas, S.}}

AUTORES DE LA UEX

Mario Estévez García
Lary Souza Olegario
Sonia Ventanas Canillas
Alberto González-Mohino Jiménez

OTRAS PUBLICACIONES DE INTERÉS

The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Unveiling The Bioactivity And Bioaccessibility Of Phenolic Compounds From Organic Coffee Husks Using An In Vitro Digestion Model
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Unveiling The Bioactivity And Bioaccessibility Of Phenolic Compounds From Organic Coffee Husks Using An In Vitro Digestion Model
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Unveiling The Bioactivity And Bioaccessibility Of Phenolic Compounds From Organic Coffee Husks Using An In Vitro Digestion Model
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Pomegranate Supplementation Alleviates Dyslipidemia And The Onset Of Non-Alcoholic Fatty Liver Disease In Wistar Rats By Shifting Microbiota And Producing Urolithin-Like Microbial Metabolites
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Pomegranate Supplementation Alleviates Dyslipidemia And The Onset Of Non-Alcoholic Fatty Liver Disease In Wistar Rats By Shifting Microbiota And Producing Urolithin-Like Microbial Metabolites
The Utilisation Of Agricultural By-Products In Processed Meat Products: Effects On Physicochemical, Nutritional And Sensory Quality – Invited Review
Pomegranate Supplementation Alleviates Dyslipidemia And The Onset Of Non-Alcoholic Fatty Liver Disease In Wistar Rats By Shifting Microbiota And Producing Urolithin-Like Microbial Metabolites
The Utilisation Of Agricultural By-Products In Processed Meat Products: Effects On Physicochemical, Nutritional And Sensory Quality – Invited Review
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
The Utilisation Of Agricultural By-Products In Processed Meat Products: Effects On Physicochemical, Nutritional And Sensory Quality – Invited Review
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
WEB ACCESIBLE