E-LIB Suche - Ergebnisse für: Saldana, Erick

1

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/..

2

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/..

3

Assessment of beef sensory attributes and physicochemical c..:

Patinho, Iliani ; Cavalcante, Cecylyana Leite ; Saldaña, Erick...
Food Research International. 175 (2024) - p. 113778 , 2024

Link: https://doi.org/10.1016/..

4

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/..

5

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/..

6

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/..

7

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/..

8

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/..

9

Check-All-That-Apply method for sensory characterization of..:

Silva, Julia Pereira Martins da ; Almeida, Vivian Vezzoni ; Schinckel, Allan Paul...
Scientia Agricola. 80 (2023) - p. , 2023

Link: https://doi.org/10.1590/..

10

Effect of ultimate pH on quality of aged Longissimus dorsi ..:

Coaguila Gonza, Milagros Maribel ; Cavalcante, Cecylyana Leite ; Saldaña, Erick..
Food Research International. 174 (2023) - p. 113675 , 2023

Link: https://doi.org/10.1016/..

11

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/..

12

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/..

13

Sensory analysis for the development of meat products: meth..:

Lorenzo, José M ; Moure, Mirian Pateiro ; Saldana, Erick. , 2022

Link: https://www.sciencedirec..

14

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/..

15

Multidimensional representation of wine drinking experience..:

Oyinseye, Peter ; Suárez, Alejandro ; Saldaña, Erick...
Food Quality and Preference. 98 (2022) - p. 104536 , 2022

Link: https://doi.org/10.1016/..