AAAAAA
Results:
1-8
|
Results: 8
Authors:
Bayarri, S
Rivas, I
Costell, E
Duran, L
Citation: S. Bayarri et al., Diffusion of sucrose and aspartame in kappa-carrageenan and gellan gum gels, FOOD HYDROC, 15(1), 2001, pp. 67-73
Authors:
Costell, E
Citation: E. Costell, The acceptability of food: Nutrition and pleasure, ARBOR, 168(661), 2001, pp. 65-85
Authors:
Costell, E
Pastor, MV
Izquierdo, L
Duran, L
Citation: E. Costell et al., Relationships between acceptability and sensory attributes of peach nectars using internal preference mapping, EUR FOOD RE, 211(3), 2000, pp. 199-204
Authors:
Costell, E
Peyrolon, M
Duran, L
Citation: E. Costell et al., Note. Influence of texture and type of hydrocolloid on perception of basictastes in carrageenan and gellan gels, FOOD SC TEC, 6(6), 2000, pp. 495-498
Authors:
Cepeda, E
Garcia, MA
Renobales, G
Costell, E
Citation: E. Cepeda et al., Pimento (Capsicum annuum L.) puree: preparation, physicochemical properties and microscopical characterisation, J FOOD ENG, 45(2), 2000, pp. 85-92
Authors:
Duran, L
Costell, E
Citation: L. Duran et E. Costell, Perception of taste. Physiochemical and psychophysical aspects, FOOD SC TEC, 5(4), 1999, pp. 299-309
Authors:
Hernandez, MJ
Duran, L
Costell, E
Citation: Mj. Hernandez et al., Influence of composition on mechanical properties of strawberry gels. Compression test and texture profile analysis, FOOD SC TEC, 5(1), 1999, pp. 79-87
Authors:
Damasio, MH
Costell, E
Duran, L
Citation: Mh. Damasio et al., Optimising acceptability of low-sugar strawberry gels segmenting consumersby internal preference mapping, J SCI FOOD, 79(4), 1999, pp. 626-632
Risultati:
1-8
|