57 research outputs found
Uso de ĂĄcido ascĂłrbico e cloreto de cĂĄlcio na qualidade de repolho minimamente processado
Full text linkA sensory and nutritional validation of open ocean mussels (Mytilus galloprovincialis Lmk.) cultured in SE Bay of Biscay (Basque Country) compared to their commercial counterparts from Galician RĂas (Spain)
Get PDFUnderstanding the drivers of liking for fresh pears: a crossâcultural investigation of Chinese and Korean panels and consumers
No full text
Bariatric Surgery Leads to ShortâTerm Effects on Sweet Taste Sensitivity and Hedonic Evaluation of Fatty Food Stimuli
No full textEffect of Meal Acceptability on Postprandial Appetite Scores and Hormones of Male Participants with Varied Adiposity
No full textA three-factor approach to understanding food quality: the product, the person and the environment*
No full textSensory Trial to Assess the Acceptability of Zinc Fortificants Added to Iron-fortified Wheat Products
No full textEvaluation of the joint effect of the incorporation of mechanically deboned meat and grape extract on the formulation of chicken nuggets
No full textConsumer-Based Optimization of a Third-Generation Product Made from Peanut and Rice Flour
No full text- âŠ
