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Journal Abstract Search

328 related items for PubMed ID: 32331676

  • 1. 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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  • 2. Identification of drivers of (dis)liking based on dynamic sensory profiles: Comparison of Temporal Dominance of Sensations and Temporal Check-all-that-apply.
    Ares G, Alcaire F, Antúnez L, Vidal L, Giménez A, Castura JC.
    Food Res Int; 2017 Feb; 92():79-87. PubMed ID: 28290300
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  • 5. Dynamic profiling of different ready-to-drink fermented dairy products: A comparative study using Temporal Check-All-That-Apply (TCATA), Temporal Dominance of Sensations (TDS) and Progressive Profile (PP).
    Esmerino EA, Castura JC, Ferraz JP, Tavares Filho ER, Silva R, Cruz AG, Freitas MQ, Bolini HMA.
    Food Res Int; 2017 Nov; 101():249-258. PubMed ID: 28941691
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  • 6. Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage.
    de Souza Paglarini C, Vidal VA, Ribeiro W, Badan Ribeiro AP, Bernardinelli OD, Herrero AM, Ruiz-Capillas C, Sabadini E, Rodrigues Pollonio MA.
    J Sci Food Agric; 2021 Jan 30; 101(2):505-517. PubMed ID: 32648307
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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 30; 98(2):164-70. PubMed ID: 24960637
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  • 12. Measuring temporal liking simultaneously to Temporal Dominance of Sensations in several intakes. An application to Gouda cheeses in 6 Europeans countries.
    Thomas A, Chambault M, Dreyfuss L, Gilbert CC, Hegyi A, Henneberg S, Knippertz A, Kostyra E, Kremer S, Silva AP, Schlich P.
    Food Res Int; 2017 Sep 30; 99(Pt 1):426-434. PubMed ID: 28784502
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  • 13. Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose.
    de Oliveira Faria M, Cipriano TM, da Cruz AG, Santos BA, Pollonio MA, Campagnol PC.
    Meat Sci; 2015 Jun 30; 104():44-51. PubMed ID: 25688689
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  • 14. The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages.
    Tobin BD, O'Sullivan MG, Hamill RM, Kerry JP.
    Meat Sci; 2013 Feb 30; 93(2):145-52. PubMed ID: 23022579
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  • 15. A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages.
    Campagnol PCB, Dos Santos BA, Lorenzo JM, Cichoski AJ.
    Food Sci Technol Int; 2017 Sep 30; 23(6):471-479. PubMed ID: 28345353
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  • 16. Reduced-sodium Vienna sausage: Selected quality characteristics, optimized salt mixture, and commercial scale-up production.
    Sriwattana S, Chokumnoyporn N, Prinyawiwatkul W.
    J Food Sci; 2021 Sep 30; 86(9):3939-3950. PubMed ID: 34355398
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  • 17. Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA).
    Nguyen H, Wismer WV.
    Foods; 2022 Feb 03; 11(3):. PubMed ID: 35159607
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  • 18. Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation.
    Pintado T, Herrero AM, Jiménez-Colmenero F, Pasqualin Cavalheiro C, Ruiz-Capillas C.
    Meat Sci; 2018 Jan 03; 135():6-13. PubMed ID: 28843146
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