DEVELOPMENT OF A SENSORY LEXICON AND APPLICATION BY AN INDUSTRY TRADE PANEL FOR TURRÓN, A EUROPEAN PROTECTED PRODUCT

Volatile composition of functional ‘a la Piedra’turrónwith propolis

(2010) Elena Narbona et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volatile composition and descriptive sensory analysis of Italian vanilla torrone

(2010) Marisa Speziale et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

DEVELOPMENT AND APPLICATION OF A LEXICON TO DESCRIBE THE FLAVOR OF POMEGRANATE JUICE

(2010) K. KOPPEL et al.   JOURNAL OF SENSORY STUDIES

Volatile composition and sensory analysis of Italian gianduja torrone

(2010) Marisa Speziale et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Changes in volatile compounds and sensory quality during toasting of Spanish almonds

(2009) Laura Vázquez-Araújo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

DEVELOPMENT OF AN ALMOND LEXICON TO ASSESS THE SENSORY PROPERTIES OF ALMOND VARIETIES

(2009) G.V. CIVILLE et al.   JOURNAL OF SENSORY STUDIES

LEXICON TO DESCRIBE FLAVOR OF FRESH LEAFY VEGETABLES

(2009) MARTIN TALAVERA-BIANCHI et al.   JOURNAL OF SENSORY STUDIES

Sensory characteristics of commercial lactose-free milks manufactured in the United States

(2009) Koushik Adhikari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation of aromatic compounds in Alicante and Jijona turrón

(2008) L. Vázquez-Araújo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Aroma volatiles of ‘a la Piedra’Turrón

(2008) Laura Vázquez-Araújo et al.   FLAVOUR AND FRAGRANCE JOURNAL