Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS)

por González-Mohino, Alberto, Ventanas, Sonia, Estévez, Mario, Olegario, Lary Souza
Publicado 2021

Ultrasound Assessment of Honey Using Fast Fourier Transform

por Rufo, Montaña, Jiménez, Antonio, Paniagua, Jesús M., González-Mohíno, Alberto
Publicado 2021

Potential of Near Infrared Spectroscopy as a Rapid Method to Discriminate OTA and Non-OTA-Producing Mould Species in a Dry-Cured Ham Model System

por Cebrián, Eva, Núñez, Félix, Rodríguez, Mar, Grassi, Silvia, González-Mohino, Alberto
Publicado 2021

Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device

por González-Mohino, Alberto, Pérez-Palacios, Trinidad, Antequera, Teresa, Ruiz-Carrascal, Jorge, Olegario, Lary Souza, Grassi, Silvia
Publicado 2020

Effect of adding byproducts of chicken slaughter on the quality of sausage over storage

por Lima, Juliana L., Assis, Bianca B.T., Olegario, Lary S., Galvão, Mercia de S., Soares, Álida J., Arcanjo, Narciza M.O., González-Mohino, Alberto, Bezerra, Taliana K.A., Madruga, Marta S.
Publicado 2021