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1.
Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach.
J Sci Food Agric
; 103(10): 4934-4943, 2023 Aug 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-36965131
2.
Benefits of wine-based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties.
J Sci Food Agric
; 99(3): 1108-1116, 2019 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-30047154
3.
Near-infrared spectroscopy-based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions.
J Sci Food Agric
; 98(11): 4227-4236, 2018 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-29406611
4.
Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating.
J Food Sci Technol
; 53(6): 2760-9, 2016 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-27478232
5.
The pro-oxidant action of high-oxygen MAP on beef patties can be counterbalanced by antioxidant compounds from common hawthorn and rose hips.
Meat Sci
; 204: 109282, 2023 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-37473715
6.
Emotional response to healthier foods: Influence of culture and health consciousness.
J Food Sci
; 88(12): 5248-5265, 2023 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-37942944
7.
Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS).
Foods
; 10(9)2021 Aug 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-34574093
8.
Cross-cultural emotional response to food stimuli: Influence of consumption context.
Food Res Int
; 142: 110194, 2021 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-33773666
9.
Impact of 'free-from' and 'healthy choice' labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking.
Food Res Int
; 137: 109342, 2020 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-33233051
10.
Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approach.
Meat Sci
; 149: 126-133, 2019 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-30503992
11.
Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED.
Meat Sci
; 79(1): 172-80, 2008 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062610
12.
Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system.
Meat Sci
; 75(2): 211-9, 2007 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063652
13.
Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system.
Meat Sci
; 77(3): 324-30, 2007 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061784
14.
Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâté.
Meat Sci
; 74(2): 396-403, 2006 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062851
15.
Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet.
Meat Sci
; 72(4): 647-55, 2006 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061875
16.
Quality traits in muscle biceps femoris and back-fat from purebred Iberian and reciprocal Iberian×Duroc crossbred pigs.
Meat Sci
; 73(4): 651-9, 2006 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062566
17.
Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS).
Meat Sci
; 121: 166-174, 2016 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-27322593
18.
Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat.
Food Chem
; 196: 1310-4, 2016 Apr 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-26593621
19.
Influence of the addition of rosemary essential oil on the volatiles pattern of porcine frankfurters.
J Agric Food Chem
; 53(21): 8317-24, 2005 Oct 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-16218682
20.
Incidence in diverse pig populations of an IGF2 mutation with potential influence on meat quality and quantity: An assay based on real time PCR (RT-PCR).
Meat Sci
; 71(3): 577-82, 2005 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-22060936