Spricigo, P. C., Almeida, L. S., Ribeiro, G. H.
, Correia, B. S. B., Taver, I. B., Jacomino, A. P. & Colnago, L. A. (2023).
Quality Attributes and Metabolic Profiles of Uvaia (Eugenia pyriformis), a Native Brazilian Atlantic Forest Fruit.
Foods,
12(9), Article 1881.
https://doi.org/10.3390/foods12091881
Spotti, M. L., Acosta, C. A., Perez, A. A.
, Spotti, M. J., Quintero-Cerón, J. P., Carrara, C. R. & Fioramonti, S. A. (2024).
“Whey protein nanoparticles obtained by water in oil emulsification followed by heating: Influence of surfactant type on the stability, rheology and interfacial properties”. Food Hydrocolloids,
153, Article 109912.
https://doi.org/10.1016/j.foodhyd.2024.109912
Sperdouli, I., Panteris, E.
, Moustaka, J., Aydın, T., Bayçu, G. & Moustakas, M. (2024).
Mechanistic Insights on Salicylic Acid-Induced Enhancement of Photosystem II Function in Basil Plants under Non-Stress or Mild Drought Stress.
International Journal of Molecular Sciences ,
25(11), Article 5728.
https://doi.org/10.3390/ijms25115728
Spence, C., Woods, A. T., Wan, X., Seoul, K. .-H. & Butcher, N. (2015).
When the shape of the glass influences the flavour associated with a coloured beverage: Evidence from consumers in three countries.
Food Quality and Preference,
39, 109-116.
https://doi.org/10.1016/j.foodqual.2014.07.004
Spence, C., Wan, X., Woods, A. T., Velasco, C. & Salgado-Montejo, A. (2015).
Assessing the expectations Associated with pharmaceutical pill colour and shape.
Food Quality and Preference,
45, 171-182.
https://doi.org/10.1016/j.foodqual.2015.06.009
Sørensen, P., Kjær, J., Hammershøj, M., Lauridsen, C., Rasmussen, P. & Thomsen, M. G. (1997).
Strudseproduktion i Danmark. Intern rapport No. 87