Publikationen, an denen er mitarbeitet Mihaela Mihnea (6)

2023

  1. Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers

    Journal of Texture Studies, Vol. 54, Núm. 4, pp. 532-540

2022

  1. Assessing the volatile composition of seaweed (Laminaria digitata) suspensions as function of thermal and mechanical treatments

    LWT, Vol. 162

  2. Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile

    Journal of Food Engineering, Vol. 312

  3. Impact of panelist's age on the ease of swallow and sensory perception of texture-modified broccoli purees

    Journal of Sensory Studies, Vol. 37, Núm. 6

  4. Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa

    Frontiers in Nutrition, Vol. 9

2020

  1. Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel

    Food and Function, Vol. 11, Núm. 10, pp. 8648-8658