Artikel (8) Publikationen, an denen Forscher/innen teilgenommen haben

2011

  1. Development of a lexicon for beef flavor in intact muscle

    Journal of Sensory Studies, Vol. 26, Núm. 6, pp. 413-420

  2. Instrumental and sensory aroma profile of pomegranate juices from the USA: Differences between fresh and commercial juice

    Flavour and Fragrance Journal, Vol. 26, Núm. 2, pp. 129-138

  3. Physico-chemical and sensory properties of pomegranate juices with pomegranate albedo and carpellar membranes homogenate

    LWT - Food Science and Technology, Vol. 44, Núm. 10, pp. 2119-2125

  4. References for "musty" odor notes in sensory analysis of grain sorghum

    Journal of Cereal Science, Vol. 54, Núm. 3, pp. 460-466

  5. Sorghum: The forgotten grain

    Food Technology, Vol. 65, Núm. 6, pp. 52-60

  6. Volatile Composition of Pomegranates from 9 Spanish Cultivars Using Headspace Solid Phase Microextraction

    Journal of Food Science, Vol. 76, Núm. 1

  7. Volatile Compounds in Light, Medium, and Dark Black Walnut and Their Influence on the Sensory Aromatic Profile

    Journal of Food Science, Vol. 76, Núm. 2, pp. C199-C204

  8. Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.)

    Journal of the Science of Food and Agriculture, Vol. 91, Núm. 3, pp. 586-592