Detalhe da pesquisa
1.
More Than Smell-COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis.
Chem Senses
; 45(7): 609-622, 2020 10 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-32564071
2.
Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients.
J Sci Food Agric
; 97(3): 777-783, 2017 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-27170436
3.
Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability.
J Sci Food Agric
; 97(3): 770-776, 2017 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-27170492
4.
Corrigendum to: More Than Smell-COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis.
Chem Senses
; 462021 Jan 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-34879393
5.
Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo.
Foods
; 13(2)2024 Jan 22.
Artigo
em Inglês
| MEDLINE | ID: mdl-38275716
6.
Factors Limiting Shelf Life of a Tomato-Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles.
Foods
; 12(20)2023 Oct 23.
Artigo
em Inglês
| MEDLINE | ID: mdl-37893775
7.
Validation of Pasteurisation Temperatures for a Tomato-Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating.
Foods
; 12(15)2023 Jul 26.
Artigo
em Inglês
| MEDLINE | ID: mdl-37569107
8.
Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate.
Foods
; 10(12)2021 Dec 16.
Artigo
em Inglês
| MEDLINE | ID: mdl-34945675
9.
Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar).
Food Chem Toxicol
; 143: 111554, 2020 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-32640353
10.
Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study.
Appetite
; 52(2): 345-54, 2009 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-19084040
11.
Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability.
Meat Sci
; 72(2): 252-60, 2006 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-22061552
12.
Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat.
Meat Sci
; 112: 9-15, 2016 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-26497101
13.
Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes.
Food Chem
; 196: 76-82, 2016 Apr 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-26593467
14.
Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudates.
Food Chem
; 185: 75-83, 2015 Oct 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-25952843
15.
Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery.
Meat Sci
; 96(2 Pt A): 937-42, 2014 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-24211552
16.
Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content.
Meat Sci
; 97(1): 62-8, 2014 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-24530990
17.
Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages.
Meat Sci
; 93(3): 668-74, 2013 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-23273479