4 Facultad de Ciencias Gastronómicas (BCC)
Facultad
Kansas State University
Manhattan, Estados UnidosPublicaciones en colaboración con investigadores/as de Kansas State University (14)
2015
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Effects of albedo addition on pomegranate juice physicochemical, volatile and chemical markers
Beverages, Vol. 1, Núm. 1, pp. 17-33
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Purchase, storage, and preparation of Eggs and poultry in selected european countries: A preliminary study
British Food Journal, Vol. 117, Núm. 2, pp. 749-765
2014
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Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States
Food Quality and Preference, Vol. 31, Núm. 1, pp. 116-123
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Physicochemical and descriptive sensory characterization of Spanish pomegranates: Aptitudes for processing and fresh consumption
International Journal of Food Science and Technology, Vol. 49, Núm. 7, pp. 1663-1672
2013
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Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices
Meat Science, Vol. 93, Núm. 1, pp. 61-66
2012
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Consumer Input for Developing Human Food Products Made with Sorghum Grain
Journal of Food Science, Vol. 77, Núm. 10
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Development of a sensory lexicon and application by an industry trade panel for turrón, a European protected product
Journal of Sensory Studies, Vol. 27, Núm. 1, pp. 26-36
2011
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Development of a lexicon for beef flavor in intact muscle
Journal of Sensory Studies, Vol. 26, Núm. 6, pp. 413-420
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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
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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
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References for "musty" odor notes in sensory analysis of grain sorghum
Journal of Cereal Science, Vol. 54, Núm. 3, pp. 460-466
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Sorghum: The forgotten grain
Food Technology, Vol. 65, Núm. 6, pp. 52-60
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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
2010
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Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries
Journal of Food Science, Vol. 75, Núm. 7