PUBLICACIÓN

Non-invasive monitoring of potato drying by means of air-coupled ultrasound

Logo Open Access

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Virginia Sanchez-Jimenez; Gentil A. Collazos-Escobar; Alberto González-Mohino; Tomas E. Gomez Alvarez-Arenas; Jose Benedito; Jose V. Garcia-Perez

2023 FOOD CONTROL

Biotechnology (Q1), Food Science (Q1)

JCR: 5.6

SJR: 1.146

CITAS

17

DOI

10.1016/j.foodcont.2023.109653

EID

2-s2.0-85147216895

ISSN

0956-7135

AUTORES DE LA UEX

Alberto González-Mohino Jiménez

OTRAS PUBLICACIONES DE INTERÉS

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
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