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- Alternative descriptive methods answered by consumers for the sensory characterization of meat products: Fundaments and methods
- 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
- Comparative dynamic sensory profile of meat and plant-based meat analogs
- 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
- Emotional response to healthier foods: Influence of culture and health consciousness
- 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 ‘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
- 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
- Physicochemical, sensory, and safety evaluation of dry-cured fermented sausages and its plant-based meat analog
- Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with Lacticaseibacillus paracasei
- Sensory and hedonic perception of meat versus ultra-processed plant-based meat analogs: A comparative study
- 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
- Ultra-processed plant-based analogs: Addressing the challenging journey toward health and safety