| Saltiness potentiation in white bread by substituting sodium chloride with a fermented soy ingredient LA Jimenez-Maroto, T Sato, SA Rankin Journal of Cereal Science 58 (2), 313-317, 2013 | 31 | 2013 |
| A comparison of fresh, pasta filata, and aged Hispanic cheeses using sensory, chemical, functional, and microbiological assessments LA Jimenez-Maroto, A Lopez-Hernandez, DL Borneman, SA Rankin Journal of dairy science 99 (4), 2680-2693, 2016 | 22 | 2016 |
| Flavor and Sensory Characteristics of Non‐Bovine Species Milk and Their Dairy Products P Polowsky, B Coudé, LA Jiménez‐Maroto, M Johnson, YW Park Handbook of Milk of Non‐Bovine Mammals, 595-623, 2017 | 12 | 2017 |
| Latin American-Style Cheeses LA Jiménez-Maroto, RA Ibáñez The Sensory Evaluation of Dairy Products, 517-544, 2023 | 1 | 2023 |
| 0527 Performance shelf life extension of LMPS mozzarella using high-pressure treatment and low-temperature storage LA Jiménez-Maroto, S Govindasamy-Lucey, JJ Jaeggi, ME Johnson, ... Journal of Animal Science 94 (suppl_5), 252-252, 2016 | 1 | 2016 |
| Consumer panel responses to the reduction of sodium in processed meats using naturally brewed soy sauce and natural flavor enhancer WH Shazer, L Jimenez-Maroto, T Sato, S Rankin, J Sindelar Meat Science, 107-108, 2015 | 1 | 2015 |
| Reduction of sodium in processed meats using soy sauce and natural flavor enhancer WH Shazer, JJ Sindelar, L Jimenez-Maroto, S Rankin, T Sato Meat Science 1 (96), 456, 2014 | | 2014 |
| comparison of US domestic and country of origin fresh, pasta filata, and aged hispanic cheeses LA Jiménez Maroto | | 2009 |
Arnoldo Lopez-HernandezDepartment of Food Science, University of Wisconsin-MadisonDirección de correo verificada de wisc.edu
