Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Amalia Mirta Calviño"'
Publikováno v:
Current Nutrition & Food Science. 16:919-927
Background: Honey is a complex natural product that varies not only in sensory properties but also in chemical composition. The apiculture industry is interested in offering unifloral honey with specific palynological, physicochemical and sensory cha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2000d24d9d46d7656398c62198042cf5
https://doi.org/10.2174/1573401314666180723161102
https://doi.org/10.2174/1573401314666180723161102
Publikováno v:
As Vicissitudes da Pesquisa e da Teoria nas Ciências Agrárias 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::705d0fa1cad11db9d4e3e86181674da0
https://doi.org/10.22533/at.ed.43421230211
https://doi.org/10.22533/at.ed.43421230211
Publikováno v:
International Journal of Food Properties. 19:111-123
Palynological, physicochemical, and sensory methods were applied to ascertain the most discriminant variables for honey characterization. Fifteen physicochemical parameters, six indicators of antioxidant capacity and eight sensory attributes were con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd90c34a6d4cd1e5d8ce28cd30a02b0d
https://doi.org/10.1080/10942912.2015.1020436
https://doi.org/10.1080/10942912.2015.1020436
Publikováno v:
Journal of Sensory Studies. 22:653-664
The relation of total polyphenol content and dynamical astringency was investigated on infusions of yerba mate (YM) (Ilex paraguariensis St. Hilaire), a mild stimulant beverage habitually consumed in South America. YM is a heterogeneous mixture of le
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edc877a47c3fd3119c5796faa860370f
https://doi.org/10.1111/j.1745-459x.2007.00131.x
https://doi.org/10.1111/j.1745-459x.2007.00131.x
Autor:
Amalia Mirta Calviño
Publikováno v:
Scientometrics. 69:103-116
This study is a follow-up to a published descriptive outline on the publications of Iberian-American (IA) countries in food science and technology field. The number of articles and citations attained by IA producers (Argentina, Brazil, Mexico, Portug
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d034fe8eefd108748e614acae37a43c
https://doi.org/10.1007/s11192-006-0141-x
https://doi.org/10.1007/s11192-006-0141-x
Publikováno v:
Food Science and Technology International. 11:401-407
The infusion of yerba mate (YM) Ilex paraguariensis, with its typical bitterness, is traditionally consumed in South America as a mild stimulant beverage. Two types of YM, with sticks (YM-S) and without sticks (YM-L) and three brands for each type we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de492ad05285dc6d3c9a7d1278634c82
https://doi.org/10.1177/1082013205060624
https://doi.org/10.1177/1082013205060624
Publikováno v:
Journal of Sensory Studies. 20:301-312
The evaluation of panel performance was made by three methods: average of correct responses (A), comparison of distances of individual standardized judgments to the average standardized responses (D) and a principal components analysis (PCA). Thirty
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06c8b5f1d26d36339007f2e87b77e4b1
https://doi.org/10.1111/j.1745-459x.2005.00028.x
https://doi.org/10.1111/j.1745-459x.2005.00028.x
Publikováno v:
Scopus-Elsevier
Time-intensity (TI) methodology and a trained panel were used to characterize the perceived bitterness of Yerba mate (YM) Ilex paraguariensis infusions. Two sampling procedures (sip and spit; sip and swallow) and two conditions for residence time in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53a38732eaad17e17d7cf1529ffdca26
https://doi.org/10.1111/j.1745-459x.2004.tb00144.x
https://doi.org/10.1111/j.1745-459x.2004.tb00144.x
Autor:
P. H. Alfaraz, Amalia Mirta Calviño
Publikováno v:
Scientometrics. 61:89-102
This study presents a bibliometric analysis of the scientific production in the food science and technology (FST) field for the period 1991-2000, in Iberian-America (IA). Eight selected IA countries contributed 97.6% of the IA production and accounte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::923e48bce5ed21157c2a4ab1f4a88a5f
https://doi.org/10.1023/b:scie.0000037365.53469.91
https://doi.org/10.1023/b:scie.0000037365.53469.91
Publikováno v:
Perceptual and motor skills. 117(3)
The effect of ethanol in modulating the intensity and duration of the perceived sourness induced by citric acid was studied. Magnitude Estimation-Converging Limits method was applied to rate the sourness of seven solutions (3–70 mM) of citric acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54bdb7d067e3bdacb11498d157d46293
https://pubmed.ncbi.nlm.nih.gov/24665803
https://pubmed.ncbi.nlm.nih.gov/24665803