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Sensory Profile and Physico-Chemical Properties of Artisanal Honey from Zulia, Venezuela.
Foods. 2020 Mar 14;9(3):339. doi: 10.3390/foods9030339.
Foods. 2020.
PMID: 32183283
Free PMC article.
Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk.
Guzmán JL, Delgado Pertíñez M, Galán Soldevilla H, Ruiz Pérez-Cacho P, Polvillo Polo O, Zarazaga LÁ, Avilés Ramírez C.
Guzmán JL, et al. Among authors: galan soldevilla h.
Foods. 2020 Oct 8;9(10):1420. doi: 10.3390/foods9101420.
Foods. 2020.
PMID: 33049943
Free PMC article.
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Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds of Milk and Fresh and Ripened Ewes' Cheese from a Sustainable Part-Time Grazing System.
Gutiérrez-Peña R, Avilés C, Galán-Soldevilla H, Polvillo O, Ruiz Pérez-Cacho P, Guzmán JL, Horcada A, Delgado-Pertíñez M.
Gutiérrez-Peña R, et al. Among authors: galan soldevilla h.
Foods. 2021 Jan 3;10(1):80. doi: 10.3390/foods10010080.
Foods. 2021.
PMID: 33401637
Free PMC article.
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Influence of the ripening chamber's geographical location on dry-cured Iberian ham's key odorants.
Segura-Borrego MP, Ríos-Reina R, Galán-Soldevilla H, Forero FJ, Venegas M, Ruiz Pérez-Cacho P, Morales ML, Callejón RM.
Segura-Borrego MP, et al. Among authors: galan soldevilla h.
Food Res Int. 2022 Mar;153:110977. doi: 10.1016/j.foodres.2022.110977. Epub 2022 Feb 5.
Food Res Int. 2022.
PMID: 35227488
Free article.
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Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics.
López Ruiz ÁL, Ruiz Morales FA, Ruiz Pérez-Cacho P, Galán-Soldevilla H.
López Ruiz ÁL, et al. Among authors: galan soldevilla h.
Foods. 2023 Feb 26;12(5):996. doi: 10.3390/foods12050996.
Foods. 2023.
PMID: 36900513
Free PMC article.
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Determination of the sensory attributes of a Spanish dry-cured sausage.
Pérez-Cacho MP, Galán-Soldevilla H, León Crespo F, Molina Recio G.
Pérez-Cacho MP, et al. Among authors: galan soldevilla h.
Meat Sci. 2005 Dec;71(4):620-33. doi: 10.1016/j.meatsci.2005.05.005. Epub 2005 Jul 11.
Meat Sci. 2005.
PMID: 22061207
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Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM.
Gerhardt N, Schwolow S, Rohn S, Pérez-Cacho PR, Galán-Soldevilla H, Arce L, Weller P.
Gerhardt N, et al. Among authors: galan soldevilla h.
Food Chem. 2019 Apr 25;278:720-728. doi: 10.1016/j.foodchem.2018.11.095. Epub 2018 Nov 22.
Food Chem. 2019.
PMID: 30583434
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Corrigendum to "Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM".
Gerhardt N, Schwolow S, Rohn S, Pérez-Cacho PR, Galán-Soldevilla H, Arce L, Weller P.
Gerhardt N, et al. Among authors: galan soldevilla h.
Food Chem. 2019 Jul 15;286:307-308. doi: 10.1016/j.foodchem.2019.01.164. Epub 2019 Feb 16.
Food Chem. 2019.
PMID: 30827611
No abstract available.
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