Showing results (1-10 of 8) with videos related to
Sort By:
Pageof 1
Journal of Texture Studies|March 25, 2023
Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumersGonzalo Garrido-Bañuelos, Patricia Lopez-Sanchez, Mihaela MihneaFoods (Basel, Switzerland)|August 19, 2020
Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris WinesGonzalo Garrido-Bañuelos, Jordi Ballester, Astrid Buica, et al.ACS Sustainable Chemistry & Engineering|May 8, 2023
Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation-A Case StudyBita Forghani, Mihaela Mihnea, Tore C Svendsen, et al.Foods (Basel, Switzerland)|December 23, 2018
Basic In-Mouth Attribute Evaluation: A Comparison of Two PanelsMihaela Mihnea, José Luis Aleixandre-Tudó, Martin Kidd, et al.Journal of Agricultural and Food Chemistry|October 22, 2025
Broadly Sourced Alternative Proteins Alter Muscle Metabolome While Maintaining Sensory Quality in Rainbow Trout (<i>Oncorhynchus mykiss</i>)Pontus Gunnarsson, Hanna Eriksson Röhnisch, Mihaela Mihnea, et al.Food & Function|September 16, 2020
Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panelAarti Ben Tobin, Mihaela Mihnea, Marie Hildenbrand, et al.Frontiers in Nutrition|February 21, 2022
Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan AfricaNicholas S Archer, Maeva Cochet-Broch, Mihaela Mihnea, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|July 9, 2020
New formulation for producing salmon pâté with reduced sodium contentTim Nielsen, Mihaela Mihnea, Klara Båth, et al.Pageof 1