Vol. 35 No. 1 (2025)

Original articles

• “Flash profile” method for descriptive sensory evaluation of chocolates with untrained evaluators.

  Ivania Rodríguez-Álvarez, Leyra Llanes-Herrera , Brenda Valdés

  1-7

  • pdf (Spanish)

• Characterization of a shaped product (croquette)

  Jennis Pérez-Touzón, José Luis Rodríguez, Melisa Bárbara Martel-Armenteros

  8-13

  • pdf (Spanish)

• Definition of attributes of sensory quality for mortadella

  Melisa Bárbara Martel-Armenteros, Cira Duarte-García

  14-18

  • pdf (Spanish)

• Search of attributes or terms associated to the sensory quality of the filled chocolates.

  Cira Duarte-García, Lázaro A. Sánchez-Peraza, Heidy Llavayol-Mendoza

  19-26

  • pdf (Spanish)

• Evaluation of the incorporation of fructooligosaccharides in chocolate filling

  Leyra Llanes-Herrera , Cira Duarte-García, Margarita Nuñez de Villavicencio- Ferrer, Ariane Yapur-Castilla

  27-31

  • pdf (Spanish)

• "Cata" (check all that apply) method for the sensory characterization of spreadable cheeses with untrained evaluators

  Ivania Rodríguez-Álvarez, Mayté Gómez-García, Danae Pérez-Santana

  32-38

  • pdf (Spanish)

• Use of banana flour in baked products

  Gwendolyne Hernández-Rodríguez, Marta Álvarez-González, Ivania Rodríguez-Álvarez

  39-43

  • pdf (Spanish)

• Development of a chocolate flavoring

  Milenis Rondón-González, Ariel Ortega-Luis, Stephanie Polanco, Sheyla de la C. Canteros-Ruiz

  44-49

  • pdf (Spanish)

• Formulation of a nutritional bar for cuban older adults

  Leyra Llanes-Herrera , Ivania Rodríguez-Álvarez, Denys Osniel Piedra-Rodríguez

  50-56

  • pdf (Spanish)

• Identifications of attributes associated with the sensory quality of powdered mixtures for desserts

  Cira Duarte-García, Lázaro A. Sánchez-Peraza

  57-67

  • pdf (Spanish)

• Formulation of energy bars with different binders

  Leyra Llanes-Herrera , Ivania Rodríguez-Álvarez, Jennifer Navarro

  68-75

  • pdf (Spanish)