Found: 23
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Enriching Artemia nauplii with a high DHA-containing lipid emulsion: search for an optimal protocol.
- Published in:
- Aquaculture Research, 2015, v. 46, n. 5, p. 1066, doi. 10.1111/are.12258
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- Publication type:
- Article
Specific phenolic compounds and sensory properties of a new dealcoholized red wine with pomegranate (Punica granatum L.) extract.
- Published in:
- Food Science & Technology International, 2014, v. 20, n. 6, p. 421, doi. 10.1177/1082013213489128
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- Article
The dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations technique.
- Published in:
- Journal of Texture Studies, 2018, v. 49, n. 2, p. 202, doi. 10.1111/jtxs.12273
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- Article
BALANCING TEXTURE AND OTHER SENSORY FEATURES IN REDUCED FAT SHORT-DOUGH BISCUITS.
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- Journal of Texture Studies, 2012, v. 43, n. 3, p. 235, doi. 10.1111/j.1745-4603.2011.00333.x
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- Publication type:
- Article
CONSUMERS' CREAMINESS CONCEPT PERCEPTION: A CROSS-CULTURAL STUDY IN THREE SPANISH-SPEAKING COUNTRIES.
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- Journal of Texture Studies, 2011, v. 42, n. 1, p. 50, doi. 10.1111/j.1745-4603.2010.00267.x
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- Publication type:
- Article
Consumer's expectation of changes in fruit based on their sensory properties at purchase. The case of banana ( Musa Cavendish) appearance evaluated on two occasions: Purchase and home consumption.
- Published in:
- Journal of Sensory Studies, 2017, v. 32, n. 4, p. n/a, doi. 10.1111/joss.12278
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- Article
Texture and Semantics: The Conceptual Structure in Consumers' Minds.
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- Journal of Sensory Studies, 2013, v. 28, n. 3, p. 194, doi. 10.1111/joss.12035
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- Article
EXPLORING AND EXPLAINING CREAMINESS PERCEPTION: CONSUMERS' UNDERLYING CONCEPTS.
- Published in:
- Journal of Sensory Studies, 2011, v. 26, n. 1, p. 40, doi. 10.1111/j.1745-459X.2010.00319.x
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- Publication type:
- Article
CONSUMER ACCEPTABILITY AND SHELF LIFE OF “FLOR DE INVIERNO” PEARS ( Pyrus communis L.) UNDER DIFFERENT STORAGE CONDITIONS.
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- Journal of Sensory Studies, 2007, v. 22, n. 3, p. 243, doi. 10.1111/j.1745-459X.2007.00104.x
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- Publication type:
- Article
Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal?
- Published in:
- Foods, 2020, v. 9, n. 9, p. 1257, doi. 10.3390/foods9091257
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- Article
Oral Processing Studies: Why Multidisiciplinary?
- Published in:
- 2020
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- Publication type:
- Editorial
Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach.
- Published in:
- Foods, 2019, v. 8, n. 5, p. 148, doi. 10.3390/foods8050148
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- Publication type:
- Article
Effect of cooking time and ingredients on the performance of different starches in white sauces.
- Published in:
- European Food Research & Technology, 2010, v. 231, n. 3, p. 395, doi. 10.1007/s00217-010-1289-4
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- Publication type:
- Article
Improvement of crunchiness of battered fish nuggets.
- Published in:
- European Food Research & Technology, 2009, v. 228, n. 6, p. 923, doi. 10.1007/s00217-008-1005-9
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- Publication type:
- Article
The use of calcium chloride in minimally processed apples: A sensory approach.
- Published in:
- European Food Research & Technology, 2007, v. 224, n. 4, p. 461, doi. 10.1007/s00217-006-0344-7
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- Publication type:
- Article
Methodological developments in bread staling assessment: application to enzyme-supplemented brown pan bread.
- Published in:
- European Food Research & Technology, 2005, v. 221, n. 5, p. 616
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- Publication type:
- Article
Effect of batter formulation on lipid uptake during frying and lipid fraction of frozen battered squid.
- Published in:
- European Food Research & Technology, 2003, v. 216, n. 4, p. 297
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- Publication type:
- Article
Effect of the addition of corn flour and colorants on the colour of fried, battered squid rings.
- Published in:
- European Food Research & Technology, 2002, v. 215, n. 6, p. 457, doi. 10.1007/s00217-002-0605-z
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- Publication type:
- Article
Untitled.
- Published in:
- European Food Research & Technology, 2001, v. 213, n. 6, p. 448, doi. 10.1007/s002170100382
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- Publication type:
- Article
Untitled.
- Published in:
- European Food Research & Technology, 2001, v. 213, n. 2, p. 99, doi. 10.1007/s002170100359
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- Publication type:
- Article
Survival Analysis Applied to Sensory Shelf Life of Yogurts-II: Spanish Formulations.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s446, doi. 10.1111/j.1365-2621.2005.tb11490.x
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- Publication type:
- Article
Eating quality of ‘Flor de Invierno’ pears: chemical and structural aspects.
- Published in:
- International Journal of Food Science & Technology, 2007, v. 42, n. 9, p. 1052, doi. 10.1111/j.1365-2621.2006.01338.x
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- Publication type:
- Article
Effect of fermentation time on texture and microstructure of pickled carrots.
- Published in:
- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 15, p. 1553, doi. 10.1002/jsfa.975
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- Publication type:
- Article