Zobrazeno 1 - 10
of 152
pro vyhledávání: '"Claudia, Gonzalez Viejo"'
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-10 (2024)
Abstract Novel research on food perception is required for long-term space exploration. There is limited research on food/beverage sensory analysis in space and space-simulated conditions, with many studies presenting biases in sensory and statistica
Externí odkaz:
https://doaj.org/article/a7fb726cf77144cb933b079911caefa3
Autor:
Sigfredo Fuentes, Samuel Ortega-Farías, Marcos Carrasco-Benavides, Eden Tongson, Claudia Gonzalez Viejo
Publikováno v:
Agricultural Water Management, Vol 297, Iss , Pp 108834- (2024)
Actual evapotranspiration (ETa) can be commonly estimated using numerical models based on i) weather and plant-based parameters, ii) from remotely sensed data and energy balance algorithms, and lately, iii) through the development and implementation
Externí odkaz:
https://doaj.org/article/a657b22fb7044b94a9cd62925d345ade
Publikováno v:
Frontiers in Horticulture, Vol 2 (2023)
Climate change constraints on horticultural production and emerging consumer requirements for fresh and processed horticultural products with an increased number of quality traits have pressured the industry to increase the efficiency, sustainability
Externí odkaz:
https://doaj.org/article/7454ea11bece4e34a408c3777ab6d186
Publikováno v:
Sensors, Vol 23, Iss 19, p 8082 (2023)
The use of traditional methods to evaluate food, beverages, and packaging tends to be time-consuming, labour-intensive, and usually involves high costs due to the need for expensive equipment, regular refill of consumables, skilled personnel and, in
Externí odkaz:
https://doaj.org/article/f2e9eabef54e4bfc8f5fc964bde7d752
Autor:
Sigfredo Fuentes, Claudia Gonzalez Viejo, Eden Tongson, Frank R. Dunshea, Hai Ho Dac, Nir Lipovetzky
Publikováno v:
Journal of Agriculture and Food Research, Vol 10, Iss , Pp 100388- (2022)
Digitally extracted biometrics from visible videos of farm animals could be used to automatically assess animal welfare, contributing to the future of automated veterinary support systems. This study proposed using non-invasive video acquisition and
Externí odkaz:
https://doaj.org/article/a3d4781f8ce14887991d8abfa4c0f72a
Autor:
Edward D. Kerr, Christopher H. Caboche, Cassandra L. Pegg, Toan K. Phung, Claudia Gonzalez Viejo, Sigfredo Fuentes, Mark T. Howes, Kate Howell, Benjamin L. Schulz
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)
Abstract Beer is one of the most popular beverages worldwide. As a product of variable agricultural ingredients and processes, beer has high molecular complexity. We used DIA/SWATH-MS to investigate the proteomic complexity and diversity of 23 commer
Externí odkaz:
https://doaj.org/article/c9d97b75257f40a181f8c3b9b9042c3e
Autor:
Claudia Gonzalez Viejo, Carmen Hernandez-Brenes, Raul Villarreal-Lara, Irma C. De Anda-Lobo, Perla A. Ramos-Parra, Esther Perez-Carrillo, Jorge A. Clorio-Carrillo, Eden Tongson, Sigfredo Fuentes
Publikováno v:
Fermentation, Vol 9, Iss 3, p 269 (2023)
The study of emotional responses from consumers toward beer products is an important digital tool to obtain novel information about the acceptability of beers and their optimal physicochemical composition. This research proposed the use of biometrics
Externí odkaz:
https://doaj.org/article/c7b31110f201493cb2dc797178c72bc0
Publikováno v:
IVES Technical Reviews (2022)
Wildfires are an increasing occurrence throughout the world (Summerson et al., 2020). Grapevine smoke exposure can result in wines characterized by unpalatable smoke aromas. Current chromatographic techniques to assess levels of smoke-derived compoun
Externí odkaz:
https://doaj.org/article/17f1454a05384aa59d1847b3a54c2c32
Publikováno v:
Fermentation, Vol 9, Iss 1, p 68 (2023)
Fermentation is critical for developing coffee’s physicochemical properties. This study aimed to assess the differences in quality traits between fermented and unfermented coffee with four grinding sizes of coffee powder using multiple digital tech
Externí odkaz:
https://doaj.org/article/138fee2a917045b59bb24046de3e3cd4
Publikováno v:
Fermentation, Vol 9, Iss 1, p 10 (2022)
Due to increased fraud rates through counterfeiting and adulteration of wines, it is important to develop novel non-invasive techniques to assess wine quality and provenance. Assessment of quality traits and provenance of wines is predominantly under
Externí odkaz:
https://doaj.org/article/4a9f5e5ea2df4de6ab634edb33073076