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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Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with <i>Lacticaseibacillus paracasei</i> by Jose M. Martín-Miguélez, Josué Delgado, Irene Martín, Alberto González-Mohino, Lary Souza Olegario

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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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Roasted and Unroasted Cocoa Nibs: Bioactive Compounds Analysis and Application in Cereal Bars by Mariane Sampaio da Silveira de Souza, Larissa Lorrane Rodrigues Borges, Hélia de Barros Kobi, Valdeir Viana Freitas, Thaís Caroline Buttow Rigolon, Lary Souza Olegário, Eliana Alviarez Gutiérrez, Pedro Henrique Campelo Felix, Marcia Cristina Teixeira Ribeiro Vidigal, Paulo Cesar Stringheta

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Supplementation with <i>Lactiplantibacillus plantarum</i> CNPC003 and <i>Pilosocereus gounellei</i> Flour Enhances the Properties of Goat Cream Cheese by Daniela Karla Medeiros Vasconcelos, Evandro Leite de Souza, Márcia Gabrielle Silva Viana, Maria Isabel Ferreira Campos, Lorena Lucena de Medeiros, Lary Souza Olegário, Mércia de Sousa Galvão, Karina Maria Olbrich dos Santos, Antônio Silvio do Egito, Marta Suely Madruga, Marcos dos Santos Lima, Tatiane Santi Gadelha, Maria Teresa Bertoldo Pacheco, Kataryne Árabe Rimá de Oliveira, Maria Elieidy Gomes de Oliveira

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