Search Results - "Zamora, Maria Clara"

Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine by Rocha-Parra, Diego Fernando, Lanari, María Cecilia, Zamora, María Clara, Chirife, Jorge

“…A concentration of 9% (w/w) maltodextrin (DE 10) and gum arabic was added to red wine C. sauvignon and freeze dried to obtain a dealcoholized wine powder…”
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Exploring the hedonic and incentive properties in preferences for bitter foods via self-reports, facial expressions and instrumental behaviours by Garcia-Burgos, David, Zamora, María Clara

“…•Tastes induced higher hedonic ratings and lesser disgust reactions in bitter likers.•Bitter tastes elicited acquired incentive value in bitter likers compared…”
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Freeze-Drying Encapsulation of Red Wine Polyphenols in an Amorphous Matrix of Maltodextrin by Sanchez, Virginia, Baeza, Rosa, Galmarini, Mara V., Zamora, Maria Clara, Chirife, Jorge

“…Maltodextrin DE 10 was added to Argentine red wine (Cabernet Sauvignon) in a 20% concentration (total weight basis), and the resulting solution was…”
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Influence of information, gender and emotional status for detecting small differences in the acceptance of a new healthy beverage by Parra, Diego Rocha, Galmarini, Mara, Chirife, Jorge, Zamora, María Clara

“…Moderate wine consumption has been recommended as a health benefits practice, although alcohol content is sometimes the main factor for rejecting its…”
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Spray-dried Ancellotta red wine: natural colorant with potential for food applications by Alvarez Gaona, Izmari Jasel, Fanzone, Martín, Sari, Santiago, Assof, Mariela, Pérez, Dolores, Chirife, Jorge, Zamora, María Clara

“…Ancellotta red wine ( Vitis vinifera L.) was encapsulated by spray-drying (inlet and outlet temperatures were 145 °C and 70 °C, respectively) to obtain a wine…”
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Convenience Sampling for Acceptability and CATA Measurements May Provide Inaccurate Results: A Case Study with Fruit‐Flavored Powdered beverages Tested in Argentina, Spain and U.S.A by Cardinal, Paula, Zamora, Maria Clara, Chambers, Edgar, IV, Carbonell Barrachina, Ángel, Hough, Guillermo

“…The objective of this study was to measure the sensory acceptability and obtain check‐all‐that‐apply (CATA) responses for fruit‐flavored powdered juices, with…”
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Application of hedonic dynamics using multiple-sip temporal-liking and facial expression for evaluation of a new beverage by Rocha-Parra, Diego, García-Burgos, David, Munsch, Simone, Chirife, Jorge, Zamora, María Clara

“…•Hedonic dynamics and facial reactivity to taste for acceptance evaluation were used.•Multiple sip methodology allowed observing changes in acceptance over the…”
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Physicochemical Changes and Sensory Characterization of a Balsamic Vinegar Dressing at Different °Brix by Chirife, Jorge, Sansiñena, Marina, Galmarini, Mara V, Zamora, Maria Clara

“…A balsamic vinegar dressing was developed by concentrating commercial balsamic vinegar (wine vinegar + grape juice) by evaporation under controlled conditions;…”
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SENSORY CHARACTERIZATION OF VITIS VINIFERA CV. MALBEC WINES FROM SEVEN VITICULTURE REGIONS OF ARGENTINA by GOLDNER, MARÍA CRISTINA, ZAMORA, MARÍA CLARA

“…ABSTRACT Fifty‐six Malbec wines from seven Argentine viticulture regions (Valles Calchaquíes, Mendoza del Este, Mendoza del Sur, Patagonia, Alto Río Mendoza,…”
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SOURNESS-SWEETNESS INTERACTIONS IN DIFFERENT MEDIA: WHITE WINE, ETHANOL AND WATER by ZAMORA, MARÍA CLARA, GOLDNER, MARÍA CRISTINA, GALMARINI, MARA VIRGINIA

“…ABSTRACT The aim of this work was to study the sourness–sweetness interactions in water, white wine and alcoholic environment to interpret sweet/sour…”
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GUSTATORY REACTION TIME AND TIME INTENSITY MEASUREMENTS OF TREHALOSE AND SUCROSE SOLUTIONS AND THEIR MIXTURES by GALMARINI, MARA VIRGINIA, ZAMORA, MARÍA CLARA, CHIRIFE, JORGE

“…ABSTRACT Dynamic sweetness perception of commercial food grade trehalose, sucrose solutions and their mixtures were studied for a wide range of concentrations…”
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Analysing the contribution of orally perceived attributes to the flavor of wine by ZAMORA, Maria Clara, GUIRAO, Miguelina

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EFFECT OF ETHANOL LEVEL IN THE PERCEPTION OF AROMA ATTRIBUTES AND THE DETECTION OF VOLATILE COMPOUNDS IN RED WINE by GOLDNER, MARÍA CRISTINA, ZAMORA, MARÍA CLARA, DI LEO LIRA, PAOLA, GIANNINOTO, HERNANDO, BANDONI, ARNALDO

“…ABSTRACT The sensory profile of 23 monovarietal Malbec wines were evaluated and related to the headspace composition of aroma at two alcohol levels (10.0–12.0…”
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Group and Individual Gustatory Reaction Times and Piéron’s Law by Bonnet, Claude, Zamora, Maria Clara, Buratti, Fabiana, Guirao, Miguelina

“…BONNET C., M. C. ZAMORA, F. BURATTI AND M. GUIRAO. Group and individual gustatory reaction times and Piéron’s law. PHYSIOL BEHAV 66(4) 549–558, 1999.—Simple…”
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Performance comparison between trained assessors and wine experts using specific sensory attributes by Zamora, M.C, Guirao, M

“…ABSTRACT The profile of nine samples of Chardonnay wines was used to compare the performance of an expert panel and a trained descriptive panel using a common…”
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The correlation between water activity and % moisture in honey: Fundamental aspects and application to Argentine honeys by Chirife, Jorge, Zamora, María Clara, Motto, Aldo

“…The present work examined some fundamental aspects of the relationship between water activity and % moisture in honey. For this purpose a theoretical analysis…”
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Determination of water activity change due to crystallization in honeys from Argentina by Zamora, María Clara, Chirife, Jorge

“…As most honeys are supersaturated solutions of glucose, this sugar may crystallize spontaneously at room temperature in the form of glucose monohydrate…”
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A COMPUTERIZED SYSTEM FOR CONTROLLING AND MEASURING GUSTATORY REACTION TIMES by GUIRAO, MIGUELINA, ZAMORA, MARIA CLARA

“…ABSTRACT Reaction Time (RT) procedures are widely used in cognitive and behavioral experiments. In the sensory realm RT has been traditionally applied to…”
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On the nature of the relationship between water activity and % moisture in honey by Zamora, María Clara, Chirife, Jorge, Roldán, Dana

“…Some theoretical basis of water activity in honey as well as the nature of its correlation with % moisture, are examined. For this purpose, the water activity…”
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TEMPORAL STUDY OF SUCROSE AND FRUCTOSE RELATIVE SWEETNESS by ZAMORA, M.C., BURATTI, F.M., OTERO-LOSADA, M.E.

“…Time‐Intensity (T‐I) and Gustatory Reaction Time (GRT) methodologies were used to study the relative sweetness of sucrose and fructose at 25C. Eleven panelists…”
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