Color changes and acrylamide formation in fried potato slices
Karl Kaack, Kit Granby, Pedro Moyano, Franco Pedreschi
págs. 1-9
Canadian terroir: sensory characterization of Chardonnay in the Niagara Peninsula
M. King, J. Schlosser, M. Cliff, Andrew G. Reynolds
págs. 11-18
Li-Chen Chen, Shih-Bin Lin, Hui-Huang Chen
págs. 19-27
Federico Gómez Galindo, Maggie Smallwood, Vassilis Gekas, Ingegerd Sjöholm, Marianne Sommarin, Werner B. Herppich, Dawn Worrall, Luisa Elias
págs. 29-36
Szesze Tan, Lite Li, Zhengqiang Jiang, Shaoqing Yang, Xiuting Li
págs. 37-43
Pyo-Jam Park, Jae-Young Je, Se-Kwon Kim
págs. 45-50
E. Vági, E. Héthelyi, A. Suhajda, B. Simándi
págs. 51-57
Sensory odour profiling and physical characteristics of edible oil blends during frying
K.K. Bhat, Maya Prakash, R. Ravi
págs. 59-68
Ana M. Herrero, Mercedes Careche
págs. 69-76
Spices as influencers of body metabolism: an overview of three decades of research
Krishnapura Srinivasan
págs. 77-86
págs. 87-94
Yuan-Tay Shyu, Chun-Yi Lin, Chen-Chin Chang, Wen-Sheng Tzeng, Chang-Chai Ng
págs. 95-101
María del Carmen Gómez Guillén, Miriam Pérez-Mateos, Maite Solas Zubiaurre, María Pilar Montero García
págs. 103-110
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