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A Tárrega

Showing results (1-10 of 8) with videos related to

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Journal of Dairy Science|April 29, 2011
Inulin blend as prebiotic and fat replacer in dairy desserts: optimization by response surface methodologyP L Arcia, E Costell, A Tárrega
Current Research in Food Science|January 15, 2025
Foaming purees as a strategy to modify oral processing timeR Baixauli, A Tárrega, I Hernando, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Viscosity decay of hydrocolloids under oral conditionsL Laguna, I Manickam, C Arancibia, et al.
Food Research International (Ottawa, Ont.)|December 29, 2019
Impact of ethylene degreening treatment on sensory properties and consumer response to citrus fruitsJ Morales, A Tárrega, A Salvador, et al.
Food Quality and Preference|August 25, 2020
The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumersL Laguna, S Fiszman, P Puerta, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|February 20, 2020
Consumer perception and acceptability of microalgae based breadstickP García-Segovia, V García Alcaraz, A Tárrega, et al.
Food & Function|April 16, 2014
High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionalityM Hernández-Carrión, A Tárrega, I Hernando, et al.
Journal of Dairy Science|July 24, 2012
Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverageA Tárrega, A Salvador, M Meyer, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Journal of Dairy Science|April 29, 2011
Inulin blend as prebiotic and fat replacer in dairy desserts: optimization by response surface methodologyP L Arcia, E Costell, A Tárrega
Current Research in Food Science|January 15, 2025
Foaming purees as a strategy to modify oral processing timeR Baixauli, A Tárrega, I Hernando, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Viscosity decay of hydrocolloids under oral conditionsL Laguna, I Manickam, C Arancibia, et al.
Food Research International (Ottawa, Ont.)|December 29, 2019
Impact of ethylene degreening treatment on sensory properties and consumer response to citrus fruitsJ Morales, A Tárrega, A Salvador, et al.
Food Quality and Preference|August 25, 2020
The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumersL Laguna, S Fiszman, P Puerta, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|February 20, 2020
Consumer perception and acceptability of microalgae based breadstickP García-Segovia, V García Alcaraz, A Tárrega, et al.
Food & Function|April 16, 2014
High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionalityM Hernández-Carrión, A Tárrega, I Hernando, et al.
Journal of Dairy Science|July 24, 2012
Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverageA Tárrega, A Salvador, M Meyer, et al.
Pageof 1