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A multi-criteria approach to identify favorable areas for goat production systems in Veracruz, México.
- Published in:
- Tropical Animal Health & Production, 2017, v. 49, n. 4, p. 725, doi. 10.1007/s11250-017-1249-0
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- Article
ELABORACIÓN DE GALLETAS ENRIQUECIDAS CON BARRILETE NEGRO (Euthynnus lineatus): CARACTERIZACIÓN QUÍMICA, INSTRUMENTAL Y SENSORIAL.
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- Universidad & Ciencia (2227-2690), 2013, v. 29, n. 3, p. 287
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- Article
ELABORACIÓN DE GALLETAS ENRIQUECIDAS CON BARRILETE NEGRO (Euthynnus lineatus): CARACTERIZACIÓN QUÍMICA, INSTRUMENTAL Y SENSORIAL.
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- Universidad & Ciencia (2227-2690), 2013, v. 29, n. 3, p. 287
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- Publication type:
- Article
ELABORACIÓN DE GALLETAS ENRIQUECIDAS CON BARRILETE NEGRO (Euthynnus lineatus): CARACTERIZACIÓN QUÍMICA, INSTRUMENTAL Y SENSORIAL.
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- Universidad & Ciencia, 2013, v. 29, n. 3, p. 287
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- Article
Impact of Pressing Time on the Microstructure of Two Types of Goat Cheeses and Its Relationship With Sensory Attributes.
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- Journal of Texture Studies, 2024, v. 55, n. 5, p. 1, doi. 10.1111/jtxs.12865
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- Article
Urgently needed transition pathways toward sustainability in agriculture: the case of Persian lime (Citrus latifolia Tanaka) production in Veracruz, Mexico.
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- Environment, Development & Sustainability, 2024, v. 26, n. 1, p. 2111, doi. 10.1007/s10668-022-02806-5
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- Article
Efecto de la alimentación bovina en aspectos sensoriales y emociones del consumidor de queso fresco.
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- Acta Agrícola & Pecuaria, 2023, v. 9, n. 1, p. 1, doi. 10.30973/aap/2023.9.0091001
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- Article
Sweetener solutions as binding agents for amaranth bars: evolution of temporal dominance of sensory attributes.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 6, p. 2570, doi. 10.1111/ijfs.14510
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- Article
Sensory profiles of artisan goat cheeses as influenced by the cultural context and the type of panel.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 8, p. 1789, doi. 10.1111/ijfs.13452
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- Article
Impact of fermented whey addition on resulting sensory characteristics and consumer preference of ripened cheeses.
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- Emirates Journal of Food & Agriculture (EJFA), 2019, v. 31, n. 6, p. 449, doi. 10.9755/ejfa.2019.v31.i6.1959
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- Article
Typification of a fresh goat cheese of Mexico by path models.
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- Turkish Journal of Veterinary & Animal Sciences, 2017, v. 41, n. 2, p. 213, doi. 10.3906/vet-1605-66
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- Article
Goat production systems of the central highlands of Veracruz, Mexico.
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- Agro Productividad, 2022, v. 15, n. 11, p. 149, doi. 10.32854/agrop.v15i11.2331
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- Article
Amaranth Microgreens as a Potential Ingredient for Healthy Salads: Sensory Liking and Purchase Intent.
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- Agro Productividad, 2021, v. 14, n. 4, p. 27, doi. 10.32854/agrop.v14i4.1933
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- Article
Effect of pressing time on sensory attributes of fresh goat cheese: Correlation with emotions and memories evoked in consumers.
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- International Journal of Dairy Technology, 2024, v. 77, n. 3, p. 940, doi. 10.1111/1471-0307.13085
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- Article
Propiedades fisicoquímicas de bocadillos extrudidos listos-para-comer de mezclas de plátano verde, subproductos de piña y stevia.
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- Nova Scientia, 2021, v. 13, n. 27, p. 1, doi. 10.21640/ns.v13i27.2842
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Morpho-agronomic evaluation of native maize races associated with Mexican tropical climate agroforestry systems.
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- PLoS ONE, 2022, v. 17, n. 6, p. 1, doi. 10.1371/journal.pone.0269896
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Influence of soil type and ripening degree on the intensity and sensory dominance of Mexican habanero chili (Capsicum chinense Jacq.).
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- Journal of Sensory Studies, 2024, v. 39, n. 3, p. 1, doi. 10.1111/joss.12930
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Analysis of sensory and cognitive performance of generational consumers using artisan tortillas.
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- Journal of Sensory Studies, 2024, v. 39, n. 3, p. 1, doi. 10.1111/joss.12920
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Effects of COVID‐19 on sensory and cognitive perception of mild and severe diagnosed and recovered patients versus healthy consumers.
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- Journal of Sensory Studies, 2023, v. 38, n. 1, p. 1, doi. 10.1111/joss.12798
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A modified version of the sensory Pivot technique as a possible tool for the analysis of food adulteration: A case of coffee.
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- Journal of Sensory Studies, 2021, v. 36, n. 6, p. 1, doi. 10.1111/joss.12705
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Modeling consumer satisfaction to identify drivers for liking: An online survey based on images of Habanero pepper (Capsicum chinense Jacq.).
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- Journal of Sensory Studies, 2021, v. 36, n. 6, p. 1, doi. 10.1111/joss.12696
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Analytic hierarchy process as an alternative for the selection of vocabularies for sensory characterization and consumer preference.
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- Journal of Sensory Studies, 2020, v. 35, n. 1, p. N.PAG, doi. 10.1111/joss.12547
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- Article
Polyphenols Content in Capsicum chinense Fruits at Different Harvest Times and Their Correlation with the Antioxidant Activity.
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- Plants (2223-7747), 2020, v. 9, n. 10, p. 1394, doi. 10.3390/plants9101394
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- Article
Traditional ranchero Jarocho cheese: a multidisciplinary study from a typicity approach.
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- Revista Mexicana de Ciencias Pecuarias, 2021, v. 12, n. 2, p. 353, doi. 10.22319/rmcp.v12i2.5230
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- Article
Impact of consumer familiarity on acceptability and purchase intent of a novel amaranth‐based coffee creamer.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 11, p. 8361, doi. 10.1111/ijfs.17553
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- Article
Chemical composition, thermal profile and functional properties of grasshopper (Sphenarium purpurascens Ch.), cockroach (Nauphoeta cinerea) flours and their mixtures.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 8, p. 5829, doi. 10.1111/ijfs.17339
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Physicochemical characteristics of air‐dried instant noodles formulated with raw amaranth flour: impact on consumer liking, acceptability and purchase intent of soups.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 3, p. 1502, doi. 10.1111/ijfs.16898
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Sensory, cognitive perception, and consumer liking of Mexican Persian lime (Citrus latifolia Tanaka): an online survey with pictures comparing consumer types and sale contexts.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 12, p. 6485, doi. 10.1111/ijfs.16761
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Antidiabetic, antihypertensive and antioxidant activity of cookies formulated with ground Mangifera indica L. leaves.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 8, p. 4437, doi. 10.1111/ijfs.16557
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Pivot© and check‐all‐that‐apply techniques for the analysis of honey adulteration: impact on consumer liking, emotions and memories.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 7, p. 3865, doi. 10.1111/ijfs.16488
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Mango (Mangiferaindica L.) leaf extracts as ingredient for the formulation of functional beverages with biological activity.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3322, doi. 10.1111/ijfs.14910
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Development and validation of a methodology for the sensometric characterisation of high‐pungency peppers: a case study of habanero pepper (Capsicum chinense Jacq.).
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- International Journal of Food Science & Technology, 2021, v. 56, n. 2, p. 573, doi. 10.1111/ijfs.14735
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Insecticidal Properties and Secondary Metabolites of Dysphania ambrosioides Against Sitophilus zeamais in Native Maize Raton Race from Veracruz, Mexico.
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- Southwestern Entomologist, 2024, v. 49, n. 1, p. 155, doi. 10.3958/059.049.0112
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Applications of polycaprolactone in the food industry: A review.
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- Czech Journal of Food Sciences, 2024, v. 42, n. 2, p. 77, doi. 10.17221/200/2023-CJFS
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