affiliation not provided to SSRN
Oxidative stability, Rancimat test, Schaal oven test, tocopherols, tocotrienols, Avena sativa
naked oats, hulled oats, dehulled oats, oat husks fat content, fatty acid composition.
insects, elemental composition, bioaccessibility, nanoparticles
sprats, sardines, thermal process, nutritional value, antioxidant activity, fish, nutritonal composition
plant-based cheese, sensory evaluation, nutritional quality, fortification, Nutri-Score, product development
CATA (check-all-that-apply), descriptive profiling, rapid sensory methods, consumer perception, substitutability of sensory methods, sensory method comparison
