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F1000Research|February 7, 2024
Technological tools for the measurement of sensory characteristics in food: A reviewJosé D Martinez-Velasco, Annamaria Filomena-Ambrosio, Claudia L Garzón-Castro
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|January 30, 2015
Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methodsAnnamaria Filomena-Ambrosio, María Ximena Quintanilla-Carvajal, Ana-Puig, et al.
Food Chemistry|November 21, 2024
Validation by in-vitro digestion and sensory analysis of incorporating vegetable oil encapsulates in cottage cheeseLiceth Tibaquira-Pérez, Annamaria Filomena-Ambrosio, Katherine Bauer, et al.
Meat Science|February 21, 2020
Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approachSara V Ángel-Rendón, Annamaria Filomena-Ambrosio, María Hernández-Carrión, et al.
Gels (Basel, Switzerland)|May 27, 2026
3D-Printable Chontaduro (Bactris gasipaes) Gel Inks: Influence of Encapsulated Lactiplantibacillus plantarum on Rheological, Textural, and Sensory PropertiesAnnamaria Filomena-Ambrosio, Luz-Indira Sotelo-Díaz, Yeison-Fernando Barrios-Rodríguez, et al.
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