MABROUKI, SABAH

MABROUKI, SABAH  

SCIENZE AGRARIE, FORESTALI E ALIMENTARI  

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A protocol to measure instrumental juiciness and chemical and physical parameters on meat and TVP burgers to correlate with sensory analysis 2022 S. Barbera, A. Brugiapaglia, S. Glorio Patrucco, S. Tassone, S. Mabrouki
An instrumental protocol for measuring water dynamics in meat and plant-based burgers 2022 Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone, Salvatore Barbera
Correlation between instrumental and sensory analysis to evaluate Juiciness of plant-based burger 2022 Salvatore Barbera , Alberto Brugiapaglia, Sara Glorio Patrucco, Sonia Tassone, Sabah Mabrouki
Digestibility of plant-based and meat burgers using an in vitro protocol for swine 2022 Sara Glorio Patrucco, Salvatore Barbera, Sabah Mabrouki, Sonia Tassone
Evolution of microbiota in meat and plant-based burgers during vacuum package storage 2022 Salvatore Barbera, Luca Grispoldi, Sara Glorio Patrucco, Sabah Mabrouki, Sonia Tassone, Beniamino Terzo Cenci Goga
Fatty acids profiles and lipids health indices of plant-based burgers compared to meat burger 2022 Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone, Salvatore Barbera
Fingerprinting meat and plant-based burgers under smart-NIR rays 2022 Salvatore Barbera, Giorgio Masoero, Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone
Meat and plant-based burgers water dynamics 2022 Sara Glorio Patrucco, Sabah Mabrouki, Elena Zucchelli, Sonia Tassone, Alberto Brugiapaglia, Salvatore Barbera
Specific Fluid Content: an instrumental parameter to estimate juiciness in meat and plant-based burgers 2022 Salvatore Barbera, Sara Glorio Patrucco, Sonia Tassone, Sabah Mabrouki
Texture profile analysis on raw homogenized meat and plant-based burgers 2022 Sabah Mabrouki, Sara Glorio Patrucco, Sonia Tassone, Salvatore Barbera