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food science & technology (18) 18
analysis (10) 10
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chemistry, applied (6) 6
animals (5) 5
chemistry, analytical (5) 5
sensory analysis (5) 5
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quality (4) 4
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different regions (2) 2
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ewes raw-milk (2) 2
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Talanta, ISSN 0039-9140, 04/2017, Volume 165, pp. 533 - 539
Journal Article
Microchemical Journal, ISSN 0026-265X, 12/2018, Volume 143, pp. 423 - 429
The results of the present work show the presence of heavy mineral elements, such as Cr, Ni, Cu, Zn and Pb, and pesticide residues like fungicides, herbicides... 
Processed propolis | Heavy metals | Pesticides | HONEY | CHEMISTRY, ANALYTICAL | DIFFERENT REGIONS | APIS-MELLIFERA L | BEESWAX | SOLID-PHASE DISPERSION | NEAR-INFRARED SPECTROSCOPY | ENVIRONMENTAL CONTAMINATION | BEE PRODUCTS | CHROMATOGRAPHY-MASS SPECTROMETRY | SAMPLES | Herbicides | Mass spectrometry
Journal Article
Journal of Food Composition and Analysis, ISSN 0889-1575, 04/2019, Volume 77, pp. 84 - 90
Calibration statistical descriptors for both whole and ground lentils using Near Infrared Spectroscopy (NIRS), combined with fiber-optic probe, are presented... 
Lentil | Discriminant analysis | NIRS | Protected geographical indication | Food composition | Calibration | Food analysis | Physicochemical properties | LEGUME | QUALITY | GENOTYPE | FOOD SCIENCE & TECHNOLOGY | VARIETIES | LENS-CULINARIS | IMPACT | PROFILE | PROTEIN-CONTENT | COOKING | CHEMISTRY, APPLIED | REFLECTANCE SPECTROSCOPY | Infrared spectroscopy | Legumes | Beans | Analysis | Equipment and supplies | Mimosaceae | Fiber optics
Journal Article
Analytica Chimica Acta, ISSN 0003-2670, 2002, Volume 458, Issue 1, pp. 147 - 155
Journal Article
Food Chemistry, ISSN 0308-8146, 2008, Volume 106, Issue 1, pp. 310 - 314
The effects of different treatments such as traditional cooking, sterilizing at different time–temperature combinations and the addition of different brines on... 
Texture analysis | Sensory analysis | Pectin | Canning process | Quality | Brine | FOOD SCIENCE & TECHNOLOGY | brine | STRENGTH | TIME | HYDRATION | sensory analysis | canning process | quality | NUTRITION & DIETETICS | COOKING | pectin | SOAKING | CHEMISTRY, APPLIED | texture analysis | Analysis | Canned foods industry
Journal Article
Meat Science, ISSN 0309-1740, 2006, Volume 73, Issue 2, pp. 189 - 195
The effect of breed, sex and ageing time on carcass, meat and eating quality were examined in 32 calves of the “Ternera de Aliste” Spanish Quality Label. Swiss... 
Calves | Veal | Sensory analysis | Breed | Ageing | Meat quality
Journal Article
Meat Science, ISSN 0309-1740, 2004, Volume 68, Issue 3, pp. 383 - 389
The effects of reducing fat level from 20% to 12% and 9%, substituting pork fat with olive oil and adding locust bean/xanthan gum (0.5% and 0.6%) on emulsion... 
Texture analysis | Olive oil | Sensory quality | Emulsion stability | OXIDATION | 30-PERCENT FAT | CARRAGEENAN | PROTEIN | sensory quality | FOOD SCIENCE & TECHNOLOGY | MEAT-PRODUCTS | BACKFAT | LEVEL | emulsion stability | SALT | SENSORY PROPERTIES | olive oil | FERMENTED SAUSAGES | texture analysis
Journal Article
Food Chemistry, ISSN 0308-8146, 07/2011, Volume 127, Issue 1, pp. 256 - 263
► The development of a fast method to determine sensory attributes of cheeses. ► The use of near infrared spectroscopy to determine these sensory attributes. ►... 
Sensorial analysis | Modified partial least squares method | Cheeses | NIR | TEXTURE | NUTRITION & DIETETICS | FEASIBILITY | FOOD SCIENCE & TECHNOLOGY | EWES RAW-MILK | CHEMISTRY, APPLIED | SPECTRA | Infrared spectroscopy | Analysis | Cheese
Journal Article
Meat Science, ISSN 0309-1740, 06/2006, Volume 73, Issue 2, pp. 189 - 195
The effect of breed, sex and ageing time on carcass, meat and eating quality were examined in 32 calves of the "Ternera de Aliste" Spanish Quality Label. Swiss... 
Calves | Veal | Sensory analysis | Breed | Ageing | Meat quality | meat quality | ageing | CHAROLAIS | LIMOUSIN STEERS | FOOD SCIENCE & TECHNOLOGY | DIFFERENT TEXTURE DEVICES | BOVINE MEAT | PARAMETERS | CATTLE BREED | veal | breed | sensory analysis | calves | BEEF | TRAITS | CARCASS | TENDERNESS | Cattle | Analysis | Meat | Quality management
Journal Article
Grasas y Aceites, ISSN 0017-3495, 01/2016, Volume 67, Issue 1, p. e112
The canonical biplot method (CB) is used to determine the discriminatory power of volatile chemical compounds in cheese. These volatile compounds were used as... 
Cheeses | Canonical biplot | Seasonality | Sheep | Goat | Type of milk (cow | Volatiles | FLAVOR COMPOUNDS | BUILDING STONES | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | SEASONAL-VARIATION | ORIGIN | DA ESTRELA CHEESE | EVOLUTION | PROFILE | Type of milk (cow, sheep, goat) | EWES RAW-MILK | CHEMISTRY, APPLIED | MANOVA-BIPLOT | Compuestos volátiles | Estacionalidad | Quesos | Tipo de leche (vaca, oveja, cabra)
Journal Article
Meat Science, ISSN 0309-1740, 2006, Volume 73, Issue 3, pp. 491 - 497
The aim of the present work was to determine and assess the parameters affecting the choice of veal under the “Ternera de Aliste” quality appellation. The... 
Meat beef | Sensory analysis | Consumer | Preferences
Journal Article
International Dairy Journal, ISSN 0958-6946, 2006, Volume 16, Issue 3, pp. 262 - 267
Mastitis is one of the most serious diseases that can affect ewes. Owing to the infection of the mammary gland, its synthetic functions decrease and this is... 
Yoghurt | Somatic cell count | Ewes’ milk | Ewes' milk | yoghurt | MASTITIS | ewes' milk | FOOD SCIENCE & TECHNOLOGY | somatic cell count | Sheep | Lactose | Analysis
Journal Article
Meat Science, ISSN 0309-1740, 07/2006, Volume 73, Issue 3, pp. 491 - 497
The aim of the present work was to determine and assess the parameters affecting the choice of veal under the "Ternera de Aliste" quality appellation. The... 
Meat beef | Sensory analysis | Consumer | Preferences | meat beef | PERCEPTION | preferences | COLOR | FOOD SCIENCE & TECHNOLOGY | SHEAR FORCE | BEEF | DESCRIPTIVE ANALYSIS | consumer | sensory analysis | TENDERNESS | Hardness | Analysis | Beef
Journal Article
Food Science and Technology International, ISSN 1082-0132, 1999, Volume 5, Issue 4, pp. 347 - 352
Red wines obtained by microvinification in the laboratory and adjusted to three pH values (3.2, 3.6 and 4.0) were examined for the formation of... 
Vitisins | Anthocyanin-derived pigments | Red wine | Color | Acetaldehyde | red wine | color | FOOD SCIENCE & TECHNOLOGY | COPIGMENTATION | anthocyanin-derived pigments | POLYPHENOL INTERACTIONS | vitisins | acetaldehyde | CHEMISTRY, APPLIED | IDENTIFICATION | CATECHIN
Journal Article
Acta Horticulturae, ISSN 0567-7572, 2004, Volume 660, pp. 551 - 556
Conference Proceeding
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