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Journal Abstract Search

202 related items for PubMed ID: 29982068

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  • 2. Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS).
    Lorido L, Hort J, Estévez M, Ventanas S.
    Meat Sci; 2016 Nov; 121():166-174. PubMed ID: 27322593
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  • 4. Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels.
    Paglarini CS, Vidal VAS, Dos Santos M, Coimbra LO, Esmerino EA, Cruz AG, Pollonio MAR.
    Food Res Int; 2020 Jun; 132():109066. PubMed ID: 32331676
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  • 5. Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS).
    González-Mohino A, Ventanas S, Estévez M, Olegario LS.
    Foods; 2021 Aug 25; 10(9):. PubMed ID: 34574093
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  • 6. Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams.
    Lorido L, Estévez M, Ventanas J, Ventanas S.
    Meat Sci; 2015 Sep 25; 107():39-48. PubMed ID: 25935848
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  • 8. Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling.
    Silva HLA, Balthazar CF, Silva R, Vieira AH, Costa RGB, Esmerino EA, Freitas MQ, Cruz AG.
    J Dairy Sci; 2018 Oct 25; 101(10):8837-8846. PubMed ID: 30077456
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  • 9. Effects of NaCl substitution on the sensory properties of sausages: temporal aspects.
    Paulsen MT, Nys A, Kvarberg R, Hersleth M.
    Meat Sci; 2014 Oct 25; 98(2):164-70. PubMed ID: 24960637
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  • 10. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts.
    Armenteros M, Aristoy MC, Barat JM, Toldrá F.
    Meat Sci; 2012 Feb 25; 90(2):361-7. PubMed ID: 21871742
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  • 11. Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approach.
    Lorido L, Pizarro E, Estévez M, Ventanas S.
    Meat Sci; 2019 Mar 25; 149():126-133. PubMed ID: 30503992
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  • 15. Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat.
    Lorido L, Ventanas S, Akcan T, Estévez M.
    Food Chem; 2016 Apr 01; 196():1310-4. PubMed ID: 26593621
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  • 16. Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium.
    Aliño M, Grau R, Toldrá F, Blesa E, Pagán MJ, Barat JM.
    Meat Sci; 2010 Jul 01; 85(3):580-8. PubMed ID: 20416833
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  • 17. Biochemical and sensory properties of dry-cured loins as affected by partial replacement of sodium by potassium, calcium, and magnesium.
    Armenteros M, Aristoy MC, Barat JM, Toldrá F.
    J Agric Food Chem; 2009 Oct 28; 57(20):9699-705. PubMed ID: 20560629
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  • 18. Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers.
    Rios-Mera JD, Saldaña E, Cruzado-Bravo MLM, Martins MM, Patinho I, Selani MM, Valentin D, Contreras-Castillo CJ.
    Meat Sci; 2020 Mar 28; 161():107992. PubMed ID: 31704475
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  • 19. Reducing sodium levels in frankfurters using a natural flavor enhancer.
    McGough MM, Sato T, Rankin SA, Sindelar JJ.
    Meat Sci; 2012 Jun 28; 91(2):185-94. PubMed ID: 22330943
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