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Refined by: subject: Life Sciences & Biomedicine remove language: Spanish remove
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1
Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices
Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices
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Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices

CYTA: journal of food, 2021-01, Vol.19 (1), p.457-464 [Peer Reviewed Journal]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1906753

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2
Physicochemical and sensory characteristics of a caprine milk caramel with the inclusion of amaretto
Physicochemical and sensory characteristics of a caprine milk caramel with the inclusion of amaretto
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Physicochemical and sensory characteristics of a caprine milk caramel with the inclusion of amaretto

Agronomía mesoamericana, 2023-05, Vol.34 (2) [Peer Reviewed Journal]

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3
Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade
Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade
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Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade

CYTA: journal of food, 2023-12, Vol.21 (1), p.72-81 [Peer Reviewed Journal]

2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2022.2162973

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4
Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes
Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes
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Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes

CYTA: journal of food, 2023-12, Vol.21 (1), p.141-150 [Peer Reviewed Journal]

2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2168762

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5
Effects of high-intensity ultrasonic bath on the quality of strawberry juice
Effects of high-intensity ultrasonic bath on the quality of strawberry juice
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Effects of high-intensity ultrasonic bath on the quality of strawberry juice

CYTA: journal of food, 2021-01, Vol.19 (1), p.501-510 [Peer Reviewed Journal]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1918768

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6
Relationship Among Public Cognition, Perceived Value, and Meteorological Service Satisfaction
Relationship Among Public Cognition, Perceived Value, and Meteorological Service Satisfaction
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Relationship Among Public Cognition, Perceived Value, and Meteorological Service Satisfaction

Tropical conservation science, 2019-05, Vol.12 (1), p.194008291984975 [Peer Reviewed Journal]

The Author(s) 2019 Creative Commons Non Commercial CC BY-NC: This article is distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 License (http://www.creativecommons.org/licenses/by-nc/4.0/) which permits non-commercial use, reproduction and distribution of the work without further permission provided the original work is attributed as specified on the SAGE and Open Access pages (https://us.sagepub.com/en-us/nam/open-access-at-sage). ;The Author(s) 2019 ;The Author(s) 2019. This work is licensed under the Creative Commons Attribution – Non-Commercial License http://creativecommons.org/licenses/by-nc/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1940-0829 ;EISSN: 1940-0829 ;DOI: 10.1177/1940082919849755

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