Lary Olegario

Profesora

Universidad de Extremadura

Spain

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Lary Olegario is a Professor at the Universidad de Extremadura in Spain. Her research areas encompass the physicochemical and sensory properties of food products, with a focus on both traditional and plant-based meat analogs. She has published several articles examining the impact of various factors, including fermentation and supplementation, on food quality and safety.

Lary Olegario

Research Interests

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Articles (22)

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

Supplementation with Lactiplantibacillus plantarum CNPC003 and Pilosocereus gounellei Flour Enhances the Properties of Goat Cream Cheese

Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation

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

Roasted and Unroasted Cocoa Nibs: Bioactive Compounds Analysis and Application in Cereal Bars

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

Impact of Sugar Reduction on Physicochemical and Nutritional Quality of Yogurt and Sensory Response with Label Stimulation

Quality of Brazilian stingless bee honeys: Cephalotrigona capitata/mombucão and Melipona scutellaris Latrelle/uruçu

Volatilomic evaluation of protein hydrolysates from free-range chicken bones treated with hot-pressure process

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

Farming system impacts the bioactive compounds, microbial diversity, aroma and color in edible red mini-roses (Rosa chinensis Jacq.)

Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems

Potential Typicality Marker of Volatile Composition of Commercial Sparkling Wines from the Caatinga Biome

Newbie consumers try pizzas in which bacon is replaced by Tenebrio molitor L. larvae: Not as healthy as expected and not as terrible as they thought

Consumer behaviour towards chicken breasts affected with myopathy (Wooden Breast): <scp>Face‐To‐Face</scp> vs Online Tests

Effect of proteases on water-soluble and fat-soluble aroma precursors of goat visceras protein hydrolysate

Collaborators (3)

Mario Estévez

Sonia Ventanas

Alberto González-Mohino Jiménez

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