Ultrasound Assessment of Honey Using Fast Fourier Transform by Montaña Rufo, Antonio Jiménez, Jesús M. Paniagua, Alberto González-Mohíno

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Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS) by Alberto González-Mohino, Sonia Ventanas, Mario Estévez, Lary Souza Olegario

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Potential of Near Infrared Spectroscopy as a Rapid Method to Discriminate OTA and Non-OTA-Producing Mould Species in a Dry-Cured Ham Model System by Eva Cebrián, Félix Núñez, Mar Rodríguez, Silvia Grassi, Alberto González-Mohino

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Acoustic Characterization Study of Beef Loins Using Ultrasonic Transducers by Antonio Jiménez, Montaña Rufo, Jesús M. Paniagua, Alberto González-Mohino, Teresa Antequera, Trinidad Perez-Palacios

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Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device by Alberto González-Mohino, Trinidad Pérez-Palacios, Teresa Antequera, Jorge Ruiz-Carrascal, Lary Souza Olegario, Silvia Grassi

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Effect of adding byproducts of chicken slaughter on the quality of sausage over storage by Juliana L. Lima, Bianca B.T. Assis, Lary S. Olegario, Mercia de S. Galvão, Álida J. Soares, Narciza M.O. Arcanjo, Alberto González-Mohino, Taliana K.A. Bezerra, Marta S. Madruga

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