Search Results - Galan-Soldevilla, H

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  1. 1
    Influence of the ripening chamber’s geographical location on dry-cured Iberian ham’s key odorants

    Influence of the ripening chamber’s geographical location on dry-cured Iberian ham’s key odorants by Segura-Borrego, MP, Ríos-Reina, R., Galán-Soldevilla, H., Forero, FJ, Venegas, M., Ruiz Pérez-Cacho, P., Morales, ML, Callejón, RM

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  2. 2
    Determination of the sensory attributes of a Spanish dry-cured sausage

    Determination of the sensory attributes of a Spanish dry-cured sausage by Pérez-Cacho, M.P. Ruiz, Galán-Soldevilla, H., León Crespo, F., Molina Recio, G.

    Published in Meat science
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  3. 3
    Sensory characterization of nopalitos ( Opuntia spp.)

    Sensory characterization of nopalitos ( Opuntia spp.) by RUIZ PEREZ-CACHO, M. P, GALAN-SOLDEVILLA, H, CORRALES GARCIA, J, HERNANDEZ MONTES, A

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  4. 4
    Development of a preliminary sensory lexicon for floral honey

    Development of a preliminary sensory lexicon for floral honey by Galán-Soldevilla, H., Ruiz-Pérez-Cacho, M.P., Serrano Jiménez, S., Jodral Villarejo, M., Manzanares, A.Bentabol

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  5. 5
    Sensory Lexicon for Fresh Squeezed and Processed Orange Juices

    Sensory Lexicon for Fresh Squeezed and Processed Orange Juices by Pérez-Cacho, P. Ruiz, Galan-Soldevilla, H, Mahattanatawee, K, Elston, A, Rouseff, R.L

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  6. 6
    A method to derive vegetation distribution maps for pollen dispersion models using birch as an example

    A method to derive vegetation distribution maps for pollen dispersion models using birch as an example by Pauling, A., Rotach, M. W., Gehrig, R., Clot, B.

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