Olegario LS - Search Results

1

Sensory and hedonic perception of meat versus ultra-processed plant-based meat analogs: A comparative study.

Olegario LS, Zalama L, González-Mohino A, Joaquín MFG, Ventanas S. Olegario LS, et al. J Food Sci. 2024 Dec;89(12):10329-10343. doi: 10.1111/1750-3841.17531. Epub 2024 Nov 24. J Food Sci. 2024. PMID: 39581603

2

Roasted and Unroasted Cocoa Nibs: Bioactive Compounds Analysis and Application in Cereal Bars.

Souza MSDS, Borges LLR, Kobi HB, Freitas VV, Rigolon TCB, Olegário LS, Gutiérrez EA, Felix PHC, Vidigal MCTR, Stringheta PC. Souza MSDS, et al. Among authors: olegario ls. Foods. 2024 Nov 2;13(21):3510. doi: 10.3390/foods13213510. Foods. 2024. PMID: 39517294 Free PMC article.

3

Temperature dependence of acoustic parameters in pure and blended edible oils: Implications for characterization and authentication.

Jiménez A, Rufo M, Paniagua JM, González-Mohino A, Olegario LS. Jiménez A, et al. Among authors: olegario ls. Ultrasonics. 2024 Mar;138:107216. doi: 10.1016/j.ultras.2023.107216. Epub 2023 Dec 5. Ultrasonics. 2024. PMID: 38070441 Free article.

4

Farming system impacts the bioactive compounds, microbial diversity, aroma and color in edible red mini-roses (Rosa chinensis Jacq.).

de Morais JS, Cabral L, Bezerril FF, Uhlmann LO, Dos Santos Lima M, Noronha MF, Dos Santos SA, Madruga MS, Olegario LS, Wagner R, Sant'Ana AS, Magnani M. de Morais JS, et al. Among authors: olegario ls. Food Res Int. 2023 Nov;173(Pt 1):113233. doi: 10.1016/j.foodres.2023.113233. Epub 2023 Jul 7. Food Res Int. 2023. PMID: 37803548

5

Authentication of pure and adulterated edible oils using non-destructive ultrasound.

Jiménez A, Rufo M, Paniagua JM, González-Mohino A, Olegario LS. Jiménez A, et al. Among authors: olegario ls. Food Chem. 2023 Dec 15;429:136820. doi: 10.1016/j.foodchem.2023.136820. Epub 2023 Jul 31. Food Chem. 2023. PMID: 37531872 Free article.

6

Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach.

Olegario LS, González-Mohino A, Estevéz M, Madruga MS, Ventanas S. Olegario LS, et al. J Sci Food Agric. 2023 Aug 15;103(10):4934-4943. doi: 10.1002/jsfa.12571. Epub 2023 Apr 10. J Sci Food Agric. 2023. PMID: 36965131

7

New findings of edible oil characterization by ultrasonic parameters.

Jiménez A, Rufo M, Paniagua J, González-Mohino A, Olegario LS. Jiménez A, et al. Among authors: olegario ls. Food Chem. 2022 Apr 16;374:131721. doi: 10.1016/j.foodchem.2021.131721. Epub 2021 Nov 30. Food Chem. 2022. PMID: 34871849 Free article.

8

Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS).

González-Mohino A, Ventanas S, Estévez M, Olegario LS. González-Mohino A, et al. Among authors: olegario ls. Foods. 2021 Aug 25;10(9):1983. doi: 10.3390/foods10091983. Foods. 2021. PMID: 34574093 Free PMC article.

9

Effect of adding byproducts of chicken slaughter on the quality of sausage over storage.

Lima JL, Assis BBT, Olegario LS, Galvão MS, Soares ÁJ, Arcanjo NMO, González-Mohino A, Bezerra TKA, Madruga MS. Lima JL, et al. Among authors: olegario ls. Poult Sci. 2021 Aug;100(8):101178. doi: 10.1016/j.psj.2021.101178. Epub 2021 Apr 11. Poult Sci. 2021. PMID: 34174569 Free PMC article.

10

Impact of 'free-from' and 'healthy choice' labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking.

Olegario LS, González-Mohino A, Estévez M, Madruga MS, Ventanas S. Olegario LS, et al. Food Res Int. 2020 Nov;137:109342. doi: 10.1016/j.foodres.2020.109342. Epub 2020 May 19. Food Res Int. 2020. PMID: 33233051

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