Detalhe da pesquisa
1.
The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers.
Food Qual Prefer
; 86: 104028, 2020 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-32834551
2.
Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage.
J Dairy Sci
; 95(8): 4246-55, 2012 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-22818438
3.
Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-ß-D-glucan.
J Dairy Sci
; 94(7): 3271-8, 2011 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-21700011
4.
Oral processing and dynamics of texture perception in commercial gluten-free breads.
Food Res Int
; 134: 109233, 2020 08.
Artigo
em Inglês
| MEDLINE | ID: mdl-32517905
5.
Relating texture perception of cooked ham to the bolus evolution in the mouth.
Food Res Int
; 118: 4-12, 2019 04.
Artigo
em Inglês
| MEDLINE | ID: mdl-30898350
6.
Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems.
Meat Sci
; 76(1): 9-18, 2007 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-22064186
7.
Relating the effects of protein type and content in increased-protein cheese pies to consumers' perception of satiating capacity.
Food Funct
; 6(2): 532-41, 2015 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-25504480
8.
How is an ideal satiating yogurt described? A case study with added-protein yogurts.
Food Res Int
; 78: 141-147, 2015 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-28433275
9.
Relating dynamic perception of reformulated cheese pies to consumers' expectations of satiating ability.
Food Res Int
; 78: 369-377, 2015 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-28433305
10.
Effect of lyophilization on the mechanical characteristics of a large particle and on the behavior of immobilized bacterial spores.
J Food Prot
; 61(5): 633-6, 1998 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-9709241
11.
Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham.
Meat Sci
; 51(3): 255-60, 1999 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-22061860
12.
High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality.
Food Funct
; 5(6): 1250-60, 2014 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-24733518
13.
Influence of nutritional knowledge on the use and interpretation of Spanish nutritional food labels.
J Food Sci
; 77(1): H1-8, 2012 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-22132819
14.
Sensory properties determined by starch type in white sauces: effects of freeze/thaw and hydrocolloid addition.
J Food Sci
; 75(2): S132-40, 2010 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-20492259
15.
Textural and sensory characteristics of whole and skimmed flavored set-type yogurt during long storage.
J Dairy Sci
; 87(12): 4033-41, 2004 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-15545363