Processamento e avaliação sensorial da carne dos moluscos escargot (Achatina fulica) e aruá (Pomacea lineata). / Processing and sensory evaluation of the meat of the escargot (Achatina fulica) and aruá (Pomacea lineata) molluscs.

Barboza, S. H. R., Costa, D. P. S. da, Romanelli, P. F., (2006). Alimentos e Nutrição 17(4), 413-418. UNESP - Universidade Estadual Paulista, Araraquara, Brazil. Portuguese language

Determination of the critical stages of processing and tolerance limits for Harmonia axyridis for 'ladybug taint' in wine.

Pickering, G. J., Ker, K., Soleas, G. J., (2007). Vitis 46(2), 85-90. Institut fumlaut˜r Rebenzüchtung Geilweilerhof der Bundesanstalt für Züchtungsforschung an Kulturpflanzen, Siebeldingen, Germany. English language

Prosopis pods as human food, with special reference to Kenya.

Choge, S. K., Pasiecznik, N. M., Harvey, M., Wright, J., Awan, S. Z., Harris, P. J. C., (2007). Water SA 33(3), 419-424. Water Research Commission, Gezina, South Africa. English language

Sensory-based action threshold for multicolored Asian lady beetle-related taint in winegrapes.

Galvan, T. L., Burkness, E. C., Vickers, Z., Stenberg, P., Mansfield, A. K., Hutchison, W. D., (2007). American Journal of Enology and Viticulture 58(4), 518-522. American Society for Enology and Viticulture, Davis, USA. English language

Effects of processing treatments on the nutritive composition and consumer acceptance of some Nigerian edible leafy vegetables.

Mepba, H. D., Eboh, L., Banigo, D. E. B., (2007). African Journal of Food, Agriculture, Nutrition and Development 7(1), 1-18. Rural Outreach Programme, Nairobi, Kenya. English language

Evaluación de la estabilidad de bebidas cítricas acondicionadas con dos fuentes naturales de betalaínas: tuna y remolacha. / Stability evaluation of citric beverages pigmented with natural sources of betalains: tuna pulp and beetroot.

Moreno, M., Betancourt, M., Pitre, A., García, D., Belén, D., Medina, C., (2007). Bioagro 19(3), 149-159. Decanato de Agronomía, Universidad Centroccidental 'Lisandro Alvarado', Barquisimeto, Venezuela. Spanish language

Olive oil: history, production, and characteristics of the world's classic oils.

Vossen, P., (2007). HortScience 42(5), 1093-1100. American Society for Horticultural Science, Alexandria, USA. English language

Sensory and instrumental evaluation of sweet marjoram (Origanum majorana L.) aroma.

Baranauskienė, R., Venskutonis, P. R., Demyttenaere, J. C. R., (2005). Flavour and Fragrance Journal 20(5), 492-500. John Wiley & Sons, Chichester, UK. English language

Influence of fruit treatments on perishability during cold storage of sweet chestnuts.

Jermini, M., Conedera, M., Sieber, T. N., Sassella, A., Schärer, H., Jelmini, G., Höhn, E., (2006). Journal of the Science of Food and Agriculture 86(6), 877-885. John Wiley & Sons, Chichester, UK. English language

Biochemical changes in the abdominal muscle of mud crab Scylla serrata during storage.

Chiou TzeKuei, Huang JuiPeng, (2004). Fisheries Science 70(1), 167-173. Blackwell Publishing Asia, Carlton South, Australia. English language