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Sensory evaluation

6

"Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)" (2013) Garcia Loredo, A.B.; Guerrero, S.N.; Alzamora, S.M. Journal of Food Engineering. 114(2):164-173

"Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration" (2013) Garcia Loredo, A.B.; Guerrero, S.N.; Gomez, P.L.; Alzamora, S.M. Food and Bioprocess Technology. 6(2):475-488

"Spray-drying encapsulation of citral in sucrose or trehalose matrices: Physicochemical and sensory characteristics" (2011) Sosa, N.; Zamora, M.C.; Chirife, J.; Schebor, C. International Journal of Food Science and Technology. 46(10):2096-2102

"Correlation between instrumental and sensory ratings by evaluation of some texture reference scales" (2011) Garcia Loredo, A.B.; Guerrero, S.N. International Journal of Food Science and Technology. 46(9):1977-1985

"Correlation between instrumental and sensory ratings by evaluation of some texture reference scales" (2011) Garcia Loredo, A.B.; Guerrero, S.N. International Journal of Food Science and Technology. 46(9):1977-1985

"Nutritional and technological behavior of stabilized iron-gluconate in wheat flour" (2005) Salgueiro, J.;Lysionek, A.;Ridolfi, A. (...)Boccio, J. Biological Trace Element Research. 105(1-3):187-195

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