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Rios-Mera, Juan D.
226  Ergebnisse:
Personensuche X
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1

Fish Burgers Fortified with Microencapsulated Sacha Inchi O..:

Rengifo, Estefany ; Rios-Mera, Juan D. ; Huamaní, Patricia...
Foods.  13 (2024)  7 - p. 1004 , 2024
Link: https://doi.org/10.3390/..
 
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2

Amazon Fruits as Healthy Ingredients in Muscle Food Product..:

Rios-Mera, Juan D. ; Arteaga, Hubert ; Ruiz, Roger..
Foods.  13 (2024)  13 - p. 2110 , 2024
Link: https://doi.org/10.3390/..
 
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3

Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours a..:

Llatas, Alex Y. ; Guzmán, Heiner ; Tello, Fernando...
Foods.  13 (2024)  11 - p. 1619 , 2024
Link: https://doi.org/10.3390/..
 
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4

Market needs and consumer's preferences for healthier foods:

, In: Strategies to Improve the Quality of Foods,
Eduardo, Karina ; Aredo, Victor ; Rios-Mera, Juan D.... - p. 337-355 , 2024
Link: https://doi.org/10.1016/..
 
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5

List of contributors:

, In: Strategies to Improve the Quality of Foods,
Agregán, Rubén ; Ambrosi, Vanina ; Ambrosio, Carmen M.S.... - p. ix-xii , 2024
Link: https://doi.org/10.1016/..
 
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6

Impact of Micronized Salt in Reducing the Sodium Content in..:

de Araújo, Chimenes D. L. ; Krauskopf, Monique M. ; Manzi, João A. S....
Foods.  13 (2024)  3 - p. 459 , 2024
Link: https://doi.org/10.3390/..
 
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7

A Comparative Study of Freshwater Fish Burgers Made from Th..:

Iman, Alexander ; Rios-Mera, Juan D. ; Rengifo, Estefany...
Foods.  13 (2024)  4 - p. 565 , 2024
Link: https://doi.org/10.3390/..
 
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8

Flash Profile for the characterization of beef burger: A ca..:

, In: Sensory Analysis for the Development of Meat Products,
Patinho, Iliani ; Saldaña, Erick ; dos Santos-Donado, Priscila Robertina... - p. 151-162 , 2022
Link: https://doi.org/10.1016/..
 
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9

Projective mapping in the development of sausages: A case s..:

, In: Sensory Analysis for the Development of Meat Products,
Selani, Miriam M. ; Patinho, Iliani ; Rios-Mera, Juan D... - p. 163-172 , 2022
Link: https://doi.org/10.1016/..
 
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10

An emotional approach to beef evaluation by Brazilian consu..:

, In: Sensory Analysis for the Development of Meat Products,
Martins, Mariana Marinho ; Saldaña, Erick ; Rios-Mera, Juan D.. - p. 197-205 , 2022
Link: https://doi.org/10.1016/..
 
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11

Contributors:

, In: Sensory Analysis for the Development of Meat Products,
Behrens, Jorge ; Braghieri, Ada ; Braz, Giovana Thomaz... - p. xiii-xv , 2022
Link: https://doi.org/10.1016/..
 
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12

Using rate-all-that-apply (RATA) methodology to include the..:

, In: Sensory Analysis for the Development of Meat Products,
Rios-Mera, Juan D. ; Saldaña, Erick ; Contreras-Castillo, Carmen J. - p. 137-150 , 2022
Link: https://doi.org/10.1016/..
 
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13

A sequential approach to reduce sodium chloride in freshwat..:

Saavedra, Alicia R.L. ; Rios-Mera, Juan D. ; Imán, Alexander...
LWT.  167 (2022)  - p. 113854 , 2022
Link: https://doi.org/10.1016/..
 
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14

Enrichment of NaCl-reduced burger with long-chain polyunsat..:

Rios-Mera, Juan D. ; Saldaña, Erick ; Patinho, Iliani..
Meat Science.  177 (2021)  - p. 108497 , 2021
Link: https://doi.org/10.1016/..
 
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15

Use of sensory science for the development of healthier pro..:

Saldaña, Erick ; Merlo, Thais Cardoso ; Patinho, Iliani...
Current Opinion in Food Science.  40 (2021)  - p. 13-19 , 2021
Link: https://doi.org/10.1016/..
 
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