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Browsing by Subject sensory evaluation
Showing results 1 to 10 of 10
| Issue Date | Title | Author(s) | | 2016 | ADDITION OF VINEGAR TO EXTEND THE SHELF-LIFE OF CABEÇA DE XARA | Laranjo, Marta; Potes, M.E.; Véstia, Joana; Gomes, Ana; Fraqueza, Maria J.; Elias, Miguel |
| 27-Jan-2016 | Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reduction | Laranjo, Marta; Gomes, A.; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, M.J.; Garcia, R.; Rocha, J.M.; Roseiro, L.C; Fernandes, M.J.; Fraqueza, M.J.; Elias, M. |
| 14-May-2014 | Cheese sensory evaluation | Pinheiro, Pinheiro C; Lamy, Lamy, E; Machado, Machado, G |
| Apr-2016 | Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat | Laranjo, Marta; Gomes, A.; Potes, M.E.; Fernandes, M.J.; Fraqueza, M.J.; Elias, M. |
| 8-Sep-2016 | Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages | Laranjo, Marta; Gomes, A.; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, M.J.; Garcia, R.; Rocha, J.M.; Roseiro, L.C; Fernandes, M.J.; Fraqueza, M.J.; Elias, M. |
| 2017 | Impact of salt reduction on biogenic amines, fatty acids, microbiota, texure and sensory profile in traditional blood dry-cured sausages | Laranjo, Marta; Gomes, Ana; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, Maria João; Garcia, Raquel; Rocha, João Miguel; Roseiro, Luisa Cristina; Fernandes, Maria José; Fraqueza, Maria João; Elias, Miguel |
| Feb-2014 | QUALITY OF 'SWEETHEART' CHERRY UNDER DIFFERENT STORAGE CONDITIONS | Agulheiro-Santos, A.C.; Palma, Vera; Rato, A.E.; Machado, Maria da Graça; Lozano, Mercedes; Goncalez-Gomez, David |
| 9-Feb-2019 | Terroir influence on quality of ‘Crimson’ table grapes | Ricardo-Rodrigues, Sara; Laranjo, Marta; Coelho, Renato; Martins, Patrícia; Rato, Ana Elisa; Vaz, Margarida; Valverde, Pedro; Shahidian, Shakib; Vestia, Joana; Agulheiro-Santos, Ana Cristina |
| 4-Sep-2011 | The influence of starter cultures on texture and sensorial properties of “Paio”, a Portuguese dry-cured sausage. | Elias, M.; Agulheiro-Santos, A.C. |
| 27-Jul-2019 | Which emoticons are in cheese? – a study linking psychological aspects with sensory perception | Guedes, David; Simões, Carla; Capela e Silva, Fernando; Pinheiro, Cristina; Lucas, Raquel; Tavares, Sofia; Lamy, Elsa |
Showing results 1 to 10 of 10
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