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Results: 1-14 |
Results: 14
Cheese hardness assessment by experts and untrained judges
Authors: Gonzalez, R Benedito, J Carcel, JA Mulet, A
Citation: R. Gonzalez et al., Cheese hardness assessment by experts and untrained judges, J SENS STUD, 16(3), 2001, pp. 277-285
Composition assessment of raw meat mixtures using ultrasonics
Authors: Benedito, J Carcel, JA Rossello, C Mulet, A
Citation: J. Benedito et al., Composition assessment of raw meat mixtures using ultrasonics, MEAT SCI, 57(4), 2001, pp. 365-370
Effect of acoustic brining on lipolysis and on sensory characteristics of Mahon cheese
Authors: Sanchez, ES Simal, S Femenia, A Benedito, J Rossello, C
Citation: Es. Sanchez et al., Effect of acoustic brining on lipolysis and on sensory characteristics of Mahon cheese, J FOOD SCI, 66(6), 2001, pp. 892-896
Quality control of cheese maturation and defects using ultrasonics
Authors: Benedito, J Carcel, J Gisbert, M Mulet, A
Citation: J. Benedito et al., Quality control of cheese maturation and defects using ultrasonics, J FOOD SCI, 66(1), 2001, pp. 100-104
The influence of blanching pretreatments on the quality of dehydrated broccoli stems
Authors: Sanjuan, N Benedito, J Clemente, G Mulet, A
Citation: N. Sanjuan et al., The influence of blanching pretreatments on the quality of dehydrated broccoli stems, FOOD SC TEC, 6(3), 2000, pp. 227-234
Use of ultrasound to assess Cheddar cheese characteristics
Authors: Benedito, J Carcel, JA Sanjuan, N Mulet, A
Citation: J. Benedito et al., Use of ultrasound to assess Cheddar cheese characteristics, ULTRASONICS, 38(1-8), 2000, pp. 727-730
Changes in the quality of dehydrated broccoli stems during storage
Authors: Sanjuan, N Benedito, J Bon, J Mulet, A
Citation: N. Sanjuan et al., Changes in the quality of dehydrated broccoli stems during storage, J SCI FOOD, 80(11), 2000, pp. 1589-1594
Prediction of instrumental and sensory textural characteristics of Mahon cheese from ultrasonic measurements
Authors: Benedito, J Carcel, JA Gonzalez, R Sanjuan, N
Citation: J. Benedito et al., Prediction of instrumental and sensory textural characteristics of Mahon cheese from ultrasonic measurements, J TEXT STUD, 31(6), 2000, pp. 631-643
Instrumental and expert assessment of Mahon cheese texture
Authors: Benedito, J Gonzalez, R Rossello, C Mulet, A
Citation: J. Benedito et al., Instrumental and expert assessment of Mahon cheese texture, J FOOD SCI, 65(7), 2000, pp. 1170-1174
Cheese maturity assessment using ultrasonics
Authors: Benedito, J Carcel, J Clemente, G Mulet, A
Citation: J. Benedito et al., Cheese maturity assessment using ultrasonics, J DAIRY SCI, 83(2), 2000, pp. 248-254
Influence of ultrasound on mass transport during cheese brining
Authors: Sanchez, ES Simal, S Femenia, A Benedito, J Rossello, C
Citation: Es. Sanchez et al., Influence of ultrasound on mass transport during cheese brining, EUR FOOD RE, 209(3-4), 1999, pp. 215-219
Effect of temperature and gas composition on the shelf-life of dehydrated apricots
Authors: Simal, S Sanchez, ES Benedito, J Rossello, C
Citation: S. Simal et al., Effect of temperature and gas composition on the shelf-life of dehydrated apricots, FOOD SC TEC, 5(5), 1999, pp. 377-383
Low intensity ultrasonics in food technology
Authors: Mulet, A Benedito, J Bon, J Sanjuan, N
Citation: A. Mulet et al., Low intensity ultrasonics in food technology, FOOD SC TEC, 5(4), 1999, pp. 285-297
Ultrasonic velocity in cheddar cheese as affected by temperature
Authors: Mulet, A Benedito, J Bon, J Rossello, C
Citation: A. Mulet et al., Ultrasonic velocity in cheddar cheese as affected by temperature, J FOOD SCI, 64(6), 1999, pp. 1038-1041
Risultati: 1-14 |