Zobrazeno 1 - 10
of 81
pro vyhledávání: '"Sonia, Ventanas"'
Publikováno v:
Foods, Vol 10, Iss 9, p 1983 (2021)
The aim of the present work was to sensorially characterize different commercial categories of Iberian dry-cured loins (varying genetic and feeding background) using a novel dynamic sensory technique, and to explore consumers preferences applying a r
Externí odkaz:
https://doaj.org/article/e008d2356b84475fa456b1212c97604e
Autor:
Thayse C. da Rocha, Lary S. Olegario, Leila M. de Carvalho, Deyse A. Pereira, Alberto González‐Mohino, Sonia Ventanas, Mario Estévez, Marta Suely Madruga
Publikováno v:
International Journal of Food Science & Technology. 57:5514-5522
Autor:
Lary Souza Olegario, Alberto González‐Mohino, Mario Estevéz, Marta Suely Madruga, Sonia Ventanas
Publikováno v:
Journal of the Science of Food and Agriculture.
Autor:
null Thayse C. da Rocha, null Lary S. Olegario, null Leila M. de Carvalho, null Deyse A. Pereira, null Alberto González‐Mohino, null Sonia Ventanas, null Mario Estévez, null Marta Suely Madruga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::debb9f04c81156bb99ff0986bbfac221
https://doi.org/10.1111/ijfs.15892/v2/response1
https://doi.org/10.1111/ijfs.15892/v2/response1
Publikováno v:
Journal of Integrative Agriculture, Vol 12, Iss 11, Pp 1972-1981 (2013)
The effect of the addition of natural antioxidants from strawberry tree (Arbutus unedo L.; AU) and dog rose (Rosa canina L.; RC), in frankfurters elaborated with or without the addition of antioxidant additives (sodium ascorbate and nitrite) was stud
Externí odkaz:
https://doaj.org/article/d03d5b88dd204fea899ca612f31539ee
Publikováno v:
International Journal of Food Science & Technology. 56:2926-2937
Autor:
Jorge Behrens, Ada Braghieri, Giovana Thomaz Braz, Paulo Cezar Bastianello Campagnol, Carmen J. Contreras-Castillo, Maria Di Cairano, Alexandre José Cichoski, Yemina Karen Diaz-Valencia, Rubén Domínguez, Bibiana Alves dos Santos, Priscila Robertina dos Santos-Donado, Mario Estévez, Maria João Fraqueza, Maria Freire, Alberto Gonzalez-Mohíno, Natan de Jesus Pimentel-Filho, José Manuel Lorenzo, Mariana Marinho Martins, Beatriz Schmidt Menegali, Thais Cardoso Merlo, Paulo E.S. Munekata, Fabio Napolitano, Lary Souza Olegario, Mirian Pateiro, Iliani Patinho, Adriana A. Pazos, Laura Purriños, Juan D. Rios-Mera, Marcelo Rosmini, Erick Saldaña, Eva M. Santos, Miriam M. Selani, Néstor Sepúlveda, Andrea C.S. Barretto, Alfredo Teixeira, Dominique Valentin, Marta Sonia Ventanas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ac01bd218e51c4840c5895176c8d9b1
https://doi.org/10.1016/b978-0-12-822832-6.09992-6
https://doi.org/10.1016/b978-0-12-822832-6.09992-6
Autor:
Maria Freire, Alberto Gonzalez-Mohíno, Lary Souza Olegario, Mario Estévez, Marta Sonia Ventanas
Publikováno v:
Sensory Analysis for the Development of Meat Products ISBN: 9780128228326
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48e5441d8d6d1d9e8b2ad4263b0f85f6
https://doi.org/10.1016/b978-0-12-822832-6.00004-7
https://doi.org/10.1016/b978-0-12-822832-6.00004-7
Publikováno v:
Foods
Volume 10
Issue 9
Foods, Vol 10, Iss 1983, p 1983 (2021)
Volume 10
Issue 9
Foods, Vol 10, Iss 1983, p 1983 (2021)
The aim of the present work was to sensorially characterize different commercial categories of Iberian dry-cured loins (varying genetic and feeding background) using a novel dynamic sensory technique, and to explore consumers preferences applying a r
Publikováno v:
International Journal of Gastronomy and Food Science. 29:100553