Showing results (1-10 of 16) with videos related to
Sort By:
Pageof 2
Foods (Basel, Switzerland)|September 28, 2021
Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS)Alberto González-Mohino, Sonia Ventanas, Mario Estévez, et al.Toxins|September 26, 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 SystemEva Cebrián, Félix Núñez, Mar Rodríguez, et al.Foods (Basel, Switzerland)|January 28, 2026
Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured SausagesJosé María Martín-Miguélez, Josué Delgado, Alberto González-Mohino, et al.Food Research International (Ottawa, Ont.)|March 28, 2021
Cross-cultural emotional response to food stimuli: Influence of consumption contextLary Souza Olegario, Mario Estevéz, Alberto González-Mohino, et al.Food Research International (Ottawa, Ont.)|November 25, 2020
Impact of 'free-from' and 'healthy choice' labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and likingLary Souza Olegario, Alberto González-Mohino, Mario Estévez, et al.Journal of the Science of Food and Agriculture|March 25, 2023
Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approachLary Souza Olegario, Alberto González-Mohino, Mario Estevéz, et al.Journal of Food Science|November 9, 2023
Emotional response to healthier foods: Influence of culture and health consciousnessLary Souza Olegario, Alberto González-Mohino, Mario Estévez, et al.Appetite|July 7, 2026
It is not what it seems to be. Analysing non-vegetarian consumers' implicit and explicit responses towards a traditional plant-based dry-cured fermented sausageAna Moreno-Lobato, Elide Di Clemente, Alberto González-Mohino, et al.Foods (Basel, Switzerland)|May 14, 2025
Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against Listeria monocytogenes in Plant-Based Fermented Dry-Cured SausagesJosé M Martín-Miguélez, Cristina Castaño, Josué Delgado, et al.Journal of Food Science|November 24, 2024
Sensory and hedonic perception of meat versus ultra-processed plant-based meat analogs: A comparative studyLary Souza Olegario, Laura Zalama, Alberto González-Mohino, et al.Pageof 2