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Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks.
- Published in:
- Sensors (14248220), 2020, v. 20, n. 19, p. 5624, doi. 10.3390/s20195624
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- Article
The Characterization of Dry Fermented Sausages under the "Chorizo Zamorano" Quality Label: The Application of an Alternative Statistical Approach.
- Published in:
- Foods, 2023, v. 12, n. 3, p. 483, doi. 10.3390/foods12030483
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- Article
The Effects of the Progressive Replacement of Meat with Texturized Pea Protein in Low-Fat Frankfurters Made with Olive Oil.
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- Foods, 2022, v. 11, n. 7, p. 923, doi. 10.3390/foods11070923
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- Article
Phytochemical and Antioxidant Profile of Pardina Lentil Cultivars from Different Regions of Spain.
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- Foods, 2021, v. 10, n. 7, p. 1629, doi. 10.3390/foods10071629
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- Article
Authentication of the Montanera Period on Carcasses of Iberian Pigs by Using Analytical Techniques and Chemometric Analyses.
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- Animals (2076-2615), 2021, v. 11, n. 9, p. 2671, doi. 10.3390/ani11092671
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- Article
Markers for meat provenance and authenticity with an account of its defining factors and quality characteristics – a review.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 12, p. 7027, doi. 10.1002/jsfa.13492
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- Article
Nutritional, chemical, and antioxidant screening of selected varieties of lentils (Lens culinaris spp.) from organic and conventional agriculture.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 1, p. 104, doi. 10.1002/jsfa.12896
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- Article
Study of Polyunsaturated Fatty Acids in Cheeses Using Near-Infrared Spectroscopy: Influence of Milk from Different Ruminant Species.
- Published in:
- Food Analytical Methods, 2021, v. 14, n. 5, p. 933, doi. 10.1007/s12161-020-01928-8
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- Article