Alberto González-Mohino (Alberto González-Mohíno)

ResearcherID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 10

Top Venues

Journal of the science of food and agriculture

Foods (Basel, Switzerland)

Sensors (Basel, Switzerland)

Toxins

University of Extremadura Cáceres ES

University of Extremadura (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Extremadura Cáceres ES Jan 01 2016

Spain

Personal Científico Investigador (PCI) :: Animal Production and Food Science

Education History

University of Extremadura Mar 03 2020

Spain

PHD

Publications

Lary Souza Olegario, Alberto González-Mohino, Marta Suely Madruga, Marta Suely Madruga, Sonia Ventanas
Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach. Journal of the science of food and agriculture (2023)
Antonio Jiménez, Montaña Rufo, Jesús M Paniagua, Alberto González-Mohino, Teresa Antequera, Trinidad Pérez-Palacios
Acoustic Characterization Study of Beef Loins Using Ultrasonic Transducers. Sensors (Basel, Switzerland) 23 (23) (2023)
Lary Souza Olegario, Alberto González-Mohino, Marta Suely Madruga, Marta Suely Madruga, Sonia Ventanas
Emotional response to healthier foods: Influence of culture and health consciousness. Journal of food science (2023)
Eva Cebrián Cabezón, Félix Núñez, Mar Rodríguez, Silvia Grassi, Alberto González-Mohino
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. Toxins 13 (9) (2021)
Montaña Rufo, Antonio Jiménez, Jesús M Paniagua, Alberto González-Mohino
Ultrasound Assessment of Honey Using Fast Fourier Transform. Sensors (Basel, Switzerland) 21 (20) (2021)
Alberto González-Mohino, Sonia Ventanas, Marta Suely Madruga, Lary Souza Olegario
Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS). Foods (Basel, Switzerland) 10 (9) (2021)
Juan Carlos Solomando, Teresa Antequera, Alberto González-Mohino, Trinidad Pérez-Palacios
Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads. Journal of the science of food and agriculture 100 (5) (2020)
Alberto González-Mohino, Trinidad Pérez-Palacios, Teresa Antequera, Jorge Ruiz Carrascal, Lary Souza Olegario, Silvia Grassi
Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device. Foods (Basel, Switzerland) 9 (9) (2020)
Alberto González-Mohino, Teresa Antequera, Sonia Ventanas, Daniel Caballero, Jorge Mir-Bel, Trinidad Pérez-Palacios
Near-infrared spectroscopy-based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions. Journal of the science of food and agriculture 98 (11) (2018)
Narciza Mo Arcanjo, Sonia Ventanas, Alberto González-Mohino, Marta S Madruga, Marta Suely Madruga
Benefits of wine-based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties. Journal of the science of food and agriculture 99 (3) (2018)

Alberto González-Mohino.css-eqlu8i{font-size:small;padding-left:4px;} (Alberto González-Mohíno)

Publication Activity (10 Years)

Top Topics

Top Venues

Alberto González-Mohino (Alberto González-Mohíno)