Sensory Characteristics and Consumer Preference of Smoked Dry-Cured Iberian Salchichon

An alternative way to uncover drivers of coffee liking: Preference mapping based on consumers’ preference ranking and open comments

(2013) Paula Varela et al.   FOOD QUALITY AND PREFERENCE

Effect of Inoculation with Probiotics and Ageing Time on Selected Functional Properties and Oxidation of Proteins in Dry-Cured Pork Loins

(2013) Joanna Stadnik et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Characterization of Textural Properties and Changes of Myofibrillar and Sarcoplasmic Proteins inSalame FelinoDuring Ripening

(2013) Giovanna Saccani et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork

(2013) Hyun-Wook Kim et al.   MEAT SCIENCE

Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in smoked Frankfurter-type sausages depending on type of casing and fat content

(2012) Margarete Pöhlmann et al.   FOOD CONTROL

Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat content

(2012) Maria Font-i-Furnols et al.   MEAT SCIENCE

How do consumer hedonic ratings for extra virgin olive oil relate to quality ratings by experts and descriptive analysis ratings?

(2010) Claudia Delgado et al.   FOOD QUALITY AND PREFERENCE

Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham

(2009) M. Martuscelli et al.   FOOD CHEMISTRY

Characterisation of the Paio do Alentejo, a traditional Portuguese Iberian sausage, in respect to its safety

(2009) Miguel Elías et al.   FOOD CONTROL

Effect of the Iberian pig line on dry-cured ham characteristics

(2008) Ana I. Carrapiso et al.   MEAT SCIENCE

Perceptual masking of boar taint in Swedish fermented sausages

(2008) Sandra Stolzenbach et al.   MEAT SCIENCE

Meat products in the past, today and in the future

(2007) Frank Vandendriessche   MEAT SCIENCE