Alberto González-Mohino Jiménez

Profesor Docente Investigador

Universidad de Extremadura

Spain

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About

Alberto González-Mohino Jiménez is a Profesor Docente Investigador at Universidad de Extremadura in Spain. His research areas include the physicochemical properties and sensory evaluation of food products, with a focus on both traditional and plant-based meat analogs. Recent articles reflect his work on fermentation processes and safety improvements in food quality, utilizing advanced methodologies such as ultrasound and NIRs for food monitoring and authentication.

Articles (16)

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2025

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2025

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2025

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2024

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2024

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2024

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2024

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2024

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2024

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2023

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2023

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2023

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2023

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2023

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2022

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2022

Collaborators (5)

Jorge Ruiz-Carrascal

Professor

Universidad de Extremadura

SPAIN

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Andrés Caro Lindo

Universidad de Extremadura

SPAIN

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Lary Olegario

Profesora

Universidad de Extremadura

SPAIN

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Mario Estévez

SPAIN

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Sonia Ventanas

SPAIN

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Alberto González-Mohino Jiménez

Research Interests

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About

Articles (16)

Physicochemical and sensory properties of dry-fermented sausages as influenced by the surface inoculation with non-traditional molds

Comparative dynamic sensory profile of meat and plant-based meat analogs

Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against Listeria monocytogenes in Plant-Based Fermented Dry-Cured Sausages

Use of ultrasound and NIRs as tools for monitoring ice formation in superchilled meat

Physicochemical, sensory, and safety evaluation of dry-cured fermented sausages and its plant-based meat analog

Temperature dependence of acoustic parameters in pure and blended edible oils: Implications for characterization and authentication

Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with Lacticaseibacillus paracasei

Ultra‐processed plant‐based analogs: Addressing the challenging journey toward health and safety

Sensory and hedonic perception of meat versus ultra‐processed plant‐based meat analogs: A comparative study

Authentication of pure and adulterated edible oils using non-destructive ultrasound

Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple‐intake approach

Emotional response to healthier foods: Influence of culture and health consciousness

Acoustic Characterization Study of Beef Loins Using Ultrasonic Transducers

Non-invasive monitoring of potato drying by means of air-coupled ultrasound

MRI-computer vision on fresh and frozen-thawed beef: Optimization of methodology for classification and quality prediction

Dry-cured loin characterization by ultrasound physicochemical and sensory parameters

Collaborators (5)

Jorge Ruiz-Carrascal

Andrés Caro Lindo

Lary Olegario

Mario Estévez

Sonia Ventanas

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