Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Francisco José Pérez Elortondo"'
Autor:
María Mora, Elena Romeo-Arroyo, Francisco José Pérez-Elortondo, Iñaki Etaio, Laura Vázquez-Araújo
Publikováno v:
Beverages, Vol 10, Iss 3, p 74 (2024)
This study aimed to evaluate consumer perception and acceptance of non-alcoholic cocktails compared to their traditional alcoholic counterparts in a restaurant setting. Three popular cocktails—gintonic, mojito, and mule—and their non-alcoholic ve
Externí odkaz:
https://doaj.org/article/8a85d1ea653a405aaac872d94061a8e4
Autor:
Garazi de la Fuente Aldazabal, Iñaki Etaio Alonso, Maria del Pilar Fernández Gil, Mónica Ojeda Atxiaga, Wendy Alicia Rivera Ramos, Francisco José Pérez-Elortondo
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100912- (2024)
Legislation on the quality of water intended for human consumption requires routine taste and odour controls. So far, no procedures or technical documents exist which can be used as a reference in the training of sensory assessors for tap water. This
Externí odkaz:
https://doaj.org/article/c7fa359571ad439181ff7c58ec32b54a
Autor:
Anna Gomis-Bellmunt, Anna Claret, Anna Puig-Pujol, Francisco José Pérez-Elortondo, Luís Guerrero
Publikováno v:
Foods, Vol 11, Iss 19, p 2970 (2022)
Producers of PDO (Protected Designation of Origin) wines must submit to the EU authorities’ technical specifications that include the specific sensory description of each product typology, to be subsequently checked by the competent authority in ea
Externí odkaz:
https://doaj.org/article/6d00de1b5ec94b4398bb8ae2055782d3
Autor:
Iñaki Etaio, Pilar F. Gil, Mónica Ojeda, Luis Javier R. Barron, Francisco José Pérez Elortondo
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 5, Pp 392-400 (2017)
Carcass fat cover is used in many countries as a predictor of meat quality, although studies relating this parameter to sensor y quality of meat are scarce and are mainly based on acceptability or palatability evaluation. The samples of calf chops wi
Externí odkaz:
https://doaj.org/article/af823c8a1ca24e7d90f1f82d7470948e
Publikováno v:
Czech Journal of Food Sciences. 35:392-400
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edab9eb2f95f6fc74c2bdd317b8859e8
https://doi.org/10.17221/276/2016-cjfs
https://doi.org/10.17221/276/2016-cjfs
Autor:
M. Ojeda, J. Salmerón, Francisco José Pérez Elortondo, Iñaki Etaio, M. Pilar Fernández Gil, Marta Albisu
Publikováno v:
Food Control. 51:371-380
There is a generalized lack of specific methods in the quality control of sensory characteristics of Protected Designation of Origin (PDO) and, in many cases, there is also a lack of sensory panels sufficiently trained and monitored. In this sense, r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::280e699c869158a2266c154db9f546c7
https://doi.org/10.1016/j.foodcont.2014.11.034
https://doi.org/10.1016/j.foodcont.2014.11.034
Autor:
Susana Garcia, Francisco José Pérez Elortondo, Ines Arana, Françoise Berthier, Fabienne Feutry, Paloma Torre
Publikováno v:
Food Microbiology
Food Microbiology, Elsevier, 2016, 56, pp.52-68. ⟨10.1016/j.fm.2015.12.004⟩
Food Microbiology, Elsevier, 2016, 56, pp.52-68. ⟨10.1016/j.fm.2015.12.004⟩
International audience; Most raw milk Ossau-Iraty cheeses are currently manufactured on-farm using the same commercial streptococcal-lactococcal starter (S1). One way to enhance the microbial diversity that gives raw milk its advantages for cheese-ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d16897f2d8ef9f526ff691921f1d4c5e
https://hal.inrae.fr/hal-02633638
https://hal.inrae.fr/hal-02633638
Publikováno v:
European Food Research and Technology
European Food Research and Technology, Springer Verlag (Germany), 2009, 228 (5), pp.695-705. ⟨10.1007/s00217-008-0980-1⟩
European Food Research and Technology, Springer Verlag (Germany), 2009, 228 (5), pp.695-705. ⟨10.1007/s00217-008-0980-1⟩
The evolution of 19 bottled young red wines from Rioja Alavesa was studied through 9 months. Twenty-four sensory attributes (including appearance, aroma, flavor, taste and mouth-feel) were evaluated at four times (at 1, 3, 5 and 9 months after bottli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff15e1f6baa4cc281f7738160ebabc48
https://doi.org/10.1007/s00217-008-0980-1
https://doi.org/10.1007/s00217-008-0980-1
Autor:
P. Bárcenas, Marta Albisu, Pierre Lavanchy, Luísa B. Roseiro, Francisco José Pérez Elortondo, Jacky Mège, Maria Francesca Scintu, Susana Loygorri, Paloma Torre
Publikováno v:
International Dairy Journal. 17:1139-1147
A total of nine Protected Designation of Origin hard and semi-hard cheese varieties were selected for this study, all made with raw ewes’ milk. The cheeses selected were Idiazabal and Roncal from Spain, Ossau-Iraty from France, and Pecorino Sardo,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a01ced86578fbe81a513578f1b44017
https://doi.org/10.1016/j.idairyj.2006.12.012
https://doi.org/10.1016/j.idairyj.2006.12.012
Publikováno v:
Journal of the Science of Food and Agriculture. 82:435-442
The purpose of the present study is to compare several direct and indirect (profile and hedonic scores) similarity measures. Moreover, the main relationships among assessors, sensory attributes and ewe's milk cheeses have been explored using differen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c2d6e446c116405f3a996c413ac9fff
https://doi.org/10.1002/jsfa.1065
https://doi.org/10.1002/jsfa.1065