Risultati della ricerca - Claudia Gonzalez Viejo

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  1. 1
    Bubbles, Foam Formation, Stability and Consumer Perception of Carbonated Drinks: A Review of Current, New and Emerging Technologies for Rapid Assessment and Control

    Bubbles, Foam Formation, Stability and Consumer Perception of Carbonated Drinks: A Review of Current, New and Emerging Technologies for Rapid Assessment and Control di Claudia Gonzalez Viejo, Damir D. Torrico, Frank R. Dunshea, Sigfredo Fuentes

    Pubblicazione 2019
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  2. 2
    D-Tagatose as a Sucrose Substitute and Its Effect on the Physico-Chemical Properties and Acceptability of Strawberry-Flavored Yogurt

    D-Tagatose as a Sucrose Substitute and Its Effect on the Physico-Chemical Properties and Acceptability of Strawberry-Flavored Yogurt di Damir D. Torrico, Jennifer Tam, Sigfredo Fuentes, Claudia Gonzalez Viejo, Frank R. Dunshea

    Pubblicazione 2019
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  3. 3
    Effects of postharvest processing on aroma formation in roasted coffee – a review

    Effects of postharvest processing on aroma formation in roasted coffee – a review di Xiaotong Cao, Hanjing Wu, Claudia Gonzalez Viejo, Frank R. Dunshea, Hafiz Ansar Rasul Suleria

    Pubblicazione 2022
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  4. 4
    The Impact of Wet Fermentation on Coffee Quality Traits and Volatile Compounds Using Digital Technologies

    The Impact of Wet Fermentation on Coffee Quality Traits and Volatile Compounds Using Digital Technologies di Hanjing Wu, Claudia Gonzalez Viejo, Sigfredo Fuentes, Frank R. Dunshea, Hafiz Ansar Rasul Suleria

    Pubblicazione 2023
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  5. 5
    Effects of Context and Virtual Reality Environments on the Wine Tasting Experience, Acceptability, and Emotional Responses of Consumers

    Effects of Context and Virtual Reality Environments on the Wine Tasting Experience, Acceptability, and Emotional Responses of Consumers di Damir D. Torrico, Yitao Han, Chetan Sharma, Sigfredo Fuentes, Claudia Gonzalez Viejo, Frank R. Dunshea

    Pubblicazione 2020
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  6. 6
    Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques

    Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques di Thejani M. Gunaratne, Sigfredo Fuentes, Nadeesha M. Gunaratne, Damir D. Torrico, Claudia Gonzalez Viejo, Frank R. Dunshea

    Pubblicazione 2019
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