EFECTODEDOS NIVELES DE GRASA SOBRE LA VIDA ÚTIL SENSORIAL DEL QUESO CAMPESINO by NC López, CF Novoa

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Conformación de un panel de jueces en entrenamiento para el análisis sensorial de licores de cacao obtenidos de diferentes modelos de siembra by Lucas Fernando Quintana-Fuentes, Salomón Gómez-Castelblanco, Alberto García-Jerez, Nubia Consuelo Martínez-Guerrero

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Mermelada de arándano y frambuesa: evaluación sensorial, nutricional y de aceptabilidad by Nelson Eduardo Loyola López, Carlos Alberto Acuña Carrasco

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Mermelada de arándano y frambuesa: evaluación sensorial, nutricional y de aceptabilidad by Nelson Eduardo Loyola López, Carlos Alberto Acuña Carrasco

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Mermelada de arándano y frambuesa: evaluación sensorial, nutricional y de aceptabilidad by Nelson Eduardo Loyola López, Carlos Alberto Acuña Carrasco

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CONCEPTUAL CONTENT AND UNATTENDED VISUAL FEATURES by Francisco Pereira

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Patrones de procesamiento sensorial de adultos con dificultades de aprendizaje autorreferidas by Stephanie Armstrong-Gallegos, María José Sandoval Muñoz

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Development of sugar- and fat-reduced pulse cookies with improved predicted glycemic behavior by Xinying Suo, Marianna Tagliasco, Matteo Bonfini, Laura Bonfili, Oscar Moreno Araiza, Anna Baggio, Anna Maria Eleuteri, Nicoletta Pellegrini, Elena Vittadini

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INFLUENCIA DE LA BACTERIA Pseudomonas fluorescens EN LA LECHE, SOBRE LAS CARACTERÍSTICAS SENSORIALES DEL QUESO DOBLE CREMA by SJ González, NC López, CF Novoa, LP Restrepo

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Protección laboral a los trabajadores con limitación física, síquica y sensorial by Armando Rojas Chávez

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No major impact of new grape varieties on Bordeaux wine typicity: expert assessments in blind and non-blind tastings by Marc Plantevin, Sophie Tempère, Cécile Thibon, Lucile Dijkstra, Julien Lecourt, Agnès Destrac-Irvine, Cornelis van Leeuwen

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EVALUACIÓN DE LA VIDA ÚTIL SENSORIAL DEL QUESO DOBLE CREMA CON DOS NIVELES DE GRASA by CF Novoa, NC Lópes

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Bio-connectionist model based in the thalamo-cortical circuit. by Mario Andrés Chalita, Diego Lis

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Sensory substitution and augmentation techniques in cerebral visual impairment: a discussion of lived experiences by Stephanie L. Duesing, Katie Lane-Karnas, Sebastian James Adam Duesing, Mae Lane-Karnas, Nai Y, Arvind Chandna, Arvind Chandna

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Physicochemical and sensory analysis of fruit juices based on buffalo yogurt whey by Gladis Rébak, Gladys Obregón, Luz Segovia-Espindola, Victoria Cantero, Mariano Pino, Liliana Alegre

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Evolución del marketing experiencial: una aproximación teórica a su definición - Revisión Sistemática de Literatura by Luisa Fernanda Sabogal Russi, Sandra Patricia Rojas-Berrio

Subjects: “…marketing sensorial…”
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Sensory Diet Program Through In-Person and Tele-Occupationa Therapy in Children with Autism Spectrum Disorder: A Single-Blind Randomized Controlled Trial by Simin Dehghani, Marzieh Pashmdarfard, Zahra Pashazadeh Azari, Alireza Akbarzadeh Baghban, Sima Dehghani, Navid Mirzakhani Araghi

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Effect of Wheat Germ on Quality of Wheat Bread Dough by Lehat Yousif M. Noori, Dler Amin Sabir

Subjects: “…Germ, Rheology, Physical, Sensory, Dough, Bread.…”
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Effect of rennet on buffalo cheese microbiota, taste and flavor by Angela M. I. Montone, Angelo Citro, Germana Colarusso, Francesca Garofalo, Rubina Paradiso, Giorgia Borriello, Domenico Vecchio, Federico Capuano

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Sensory acceptability of buffalo meat compared to beef by Luis A. de la Cruz-Cruz, Cristian Larrondo-Cornejo, Patricia Roldán-Santiago, René Rodríguez-Florentino

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