Search Results - "Tamasi, O."

Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate by Gliemmo, M.F., Calviño, A.M., Tamasi, O., Gerschenson, L.N., Campos, C.A.

“…The interaction between aspartame, glucose and xylitol in aqueous model systems of pH 3.00 and containing potassium sorbate was studied. Potassium sorbate…”
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Note. Caffeine Content and Dynamical Bitterness of Yerba Mate Ilex paraguariensis Infusions by Calviño, A. M., Tamasi, O. P., Ciappini, M. C.

“…The infusion of yerba mate (YM) Ilex paraguariensis, with its typical bitterness, is traditionally consumed in South America as a mild stimulant beverage. Two…”
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TOTAL POLYPHENOL CONTENT AND PERCEIVED ASTRINGENCY OF YERBA MATE "ILEX PARAGUARIENSIS" INFUSIONS by TAMASI, O.P., FILIP, R., FERRARO, G., CALVIÑO, A.M.

“…ABSTRACT The relation of total polyphenol content and dynamical astringency was investigated on infusions of yerba mate (YM) (Ilex paraguariensis St. Hilaire),…”
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comparison of methods for monitoring individual performances in taste selection tests by Calvino, A, Garrido, D, Drunday, F, Tamasi, O

“…ABSTRACT The evaluation of panel performance was made by three methods: average of correct responses (A), comparison of distances of individual standardized…”
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