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Bubbles, Foam Formation, Stability and Consumer Perception of Carbonated Drinks: A Review of Current, New and Emerging Technologies for Rapid Assessment and Control.
Foods. 2019 Nov 20;8(12):596. doi: 10.3390/foods8120596.
Foods. 2019.
PMID: 31756920
Free PMC article.
Review.
Digital technologies to assess yoghurt quality traits and consumers acceptability.
Gupta MK, Viejo CG, Fuentes S, Torrico DD, Saturno PC, Gras SL, Dunshea FR, Cottrell JJ.
Gupta MK, et al. Among authors: viejo cg.
J Sci Food Agric. 2022 Oct;102(13):5642-5652. doi: 10.1002/jsfa.11911. Epub 2022 May 10.
J Sci Food Agric. 2022.
PMID: 35368112
Free PMC article.
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Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread.
Winters M, Panayotides D, Bayrak M, Rémont G, Viejo CG, Liu D, Le B, Liu Y, Luo J, Zhang P, Howell K.
Winters M, et al. Among authors: viejo cg.
J Appl Microbiol. 2019 Sep;127(3):778-793. doi: 10.1111/jam.14349. Epub 2019 Jul 10.
J Appl Microbiol. 2019.
PMID: 31211891
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