Development of a memories vocabulary (MemVOC) for food products using coffee as a model

by CABAL-PRIETO,Adan, TEODORO-BERNABÉ,Gabriela, CORIA-RINCÓN,Cecilia, SÁNCHEZ-ARELLANO,Lucia, RAMÓN-CANUL,Lorena Guadalupe, RODRÍGUEZ-MIRANDA,Jesús, PRINYAWIWATKUL,Witoon, JUÁREZ-BARRIENTOS,José Manuel, HERRERA-CORREDOR,José Andrés, RAMÍREZ-RIVERA,Emmanuel de Jesús
Published 2022

Impact of pressing time on microstructural parameters of goat cheese

by Castillo Zamudio, Rosa Isela, Ramírez-Rivera, Emmanuel, Valdivia-Sánchez, Jasiel, Hernández-Chaparro , Norma Leticia, Cabal Prieto, Adan, Oney-Montalvo, Julio Enrique, Sánchez Arellano, Lucía, Can-Herrera, Luis Alfonso, Hernández-Arzaba, Juan Cristóbal, Herrera-Corredor , José Andrés
Published 2024

SENSOMETRIC CHARACTERIZATION OF GOAT CHEESES WITH DIFFERENT MATURATION TIMES AND PRESSING TIMES

by Cabal Prieto, Adan, Ramírez Rivera, Emmanuel de Jesús, Hernández Arzaba, Juan Cristóbal, Muñoz Madrid, Alba Rocío, Leyva Hernández, Sandra Nelly, Cuervo Osorio, Víctor Daniel, Valdivia Sánchez, Jasiel, Armida Lozano, Jorge, Sánchez Orea , José Manuel, Rodríguez Lara, Eleazar, Sánchez Arellano, Lucía
Published 2024