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Food Science; Food Quality; Ultrasound; Spectroscopy; Sensory analysis
Spain

Activities

Employment (2)

Universidad de Extremadura: Cáceres, ES

2021-10-27 to present | Profesor Docente Investigador (Departamento de Producción Animal y Ciencia de los Alimentos)
Employment
Source: Self-asserted source
Alberto González-Mohino Jiménez

University of Extremadura: Cáceres, ES

2016-01-01 to 2021-10-26 | Personal Científico Investigador (PCI) (Animal Production and Food Science)
Employment
Source: Self-asserted source
Alberto González-Mohino Jiménez

Education and qualifications (1)

University of Extremadura: Caceres, Extremadura, ES

2020-03-03 to present | PhD Food Science
Education
Source: Self-asserted source
Alberto González-Mohino Jiménez

Professional activities (1)

University of Extremadura: Caceres, Extremadura, ES

(Animal Production and Food Science)
Service
Source: Self-asserted source
Alberto González-Mohino Jiménez

Works (41)

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

Journal of Food Science
2024-12 | Journal article
Contributors: Lary Souza Olegario; Laura Zalama; Alberto González‐Mohino; Marian Faridy García Joaquín; Sonia Ventanas
Source: check_circle
Crossref

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

Journal of Food Science
2024-12 | Journal article
Contributors: Jose M. Martín‐Miguélez; Irene Martín; Alberto González‐Mohíno; Lary Souza Olegario; Belén Peromingo; Josué Delgado
Source: check_circle
Crossref

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

Foods
2024-12-27 | Journal article
Contributors: Jose M. Martín-Miguélez; Josué Delgado; Irene Martín; Alberto González-Mohino; Lary Souza Olegario
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

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

LWT
2024-09 | Journal article
Contributors: Jose M. Martín-Miguélez; Lary Souza Olegario; Alberto González-Mohino; Sonia Ventanas; Josué Delgado
Source: check_circle
Crossref

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

Journal of Food Engineering
2024-05 | Journal article
Contributors: Silvia Grassi; Antonio Jiménez; Jorge Ruiz; Alberto González-Mohino
Source: check_circle
Crossref

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

Food Chemistry
2023-12 | Journal article
Contributors: A. Jiménez; M. Rufo; J.M. Paniagua; A. González-Mohino; L.S. Olegario
Source: check_circle
Crossref

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

Journal of Food Science
2023-12 | Journal article
Contributors: Lary Souza Olegario; Alberto González‐Mohino; Mario Estévez; Marta Suely Madruga; Sonia Ventanas
Source: check_circle
Crossref

Temperature Dependence of Acoustic Parameters in Pure and Blended Edible Oils: Implications for Characterization and Authentication

Ultrasonics
2023-12 | Journal article
Part of ISSN: 0041-624X
Contributors: A. Jiménez; M. Rufo; J.M. Paniagua; A. González-Mohino; L.S. Olegario
Source: Self-asserted source
Alberto González-Mohino Jiménez
grade
Preferred source (of 2)‎

Acoustic Characterization Study of Beef Loins Using Ultrasonic Transducers

Sensors
2023-12-01 | Journal article
Contributors: Antonio Jiménez; Montaña Rufo; Jesús M. Paniagua; Alberto González-Mohino; Teresa Antequera; Trinidad Perez-Palacios
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

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

Food Control
2023-06 | Journal article
Contributors: Virginia Sanchez-Jimenez; Gentil A. Collazos-Escobar; Alberto González-Mohino; Tomas E. Gomez Alvarez-Arenas; Jose Benedito; Jose V. Garcia-Perez
Source: check_circle
Crossref

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

Journal of the Science of Food and Agriculture
2023-04-10 | Journal article | Author
Part of ISSN: 0022-5142
Part of ISSN: 1097-0010
Contributors: Olegario, L. S.; Alberto González-Mohino Jiménez; Mario Estevez; Marta Madruga; Sonia Ventanas
Source: Self-asserted source
Alberto González-Mohino Jiménez
grade
Preferred source (of 2)‎

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

Meat Science
2023-03 | Journal article
Part of ISSN: 0309-1740
Contributors: Trinidad Perez-Palacios; Mar Ávila; Teresa Antequera; Juan Pedro Torres; Alberto González-Mohino; Andrés Caro
Source: Self-asserted source
Alberto González-Mohino Jiménez

Alternative descriptive methods answered by consumers for the sensory characterization of meat products: Fundaments and methods

Sensory Analysis for the Development of Meat Products
2022 | Book chapter
Source: Self-asserted source
Alberto González-Mohino Jiménez

Spectrophotometric Analysis of Protein Carbonyls

Methods to Assess the Quality of Meat Products
2022 | Book chapter
Part of ISBN: 9781071620014
Part of ISBN: 9781071620021
Part of ISSN: 2662-950X
Part of ISSN: 2662-9518
Source: Self-asserted source
Alberto González-Mohino Jiménez

Factors affecting shelf life of poultry meat

Improving poultry meat quality
2022-12-06 | Book chapter
Part of ISBN: 9781801461030
Contributors: Alberto González-Mohino Jiménez; Mario Estévez Garcia
Source: Self-asserted source
Alberto González-Mohino Jiménez

Dry-cured loin characterization by ultrasound physicochemical and sensory parameters

European Food Research and Technology
2022-10 | Journal article
Contributors: Antonio Jiménez; Alberto González-Mohino; Montaña Rufo; Jesús M. Paniagua; Teresa Antequera; Trinidad Perez-Palacios
Source: check_circle
Crossref

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

International Journal of Gastronomy and Food Science
2022-09 | Journal article
Contributors: Sonia Ventanas; Alberto González-Mohino; Lary Souza Olegario; Mario Estévez
Source: check_circle
Crossref

Consumer behaviour towards chicken breasts affected with myopathy (Wooden Breast): face‐to‐face vs. online tests

International Journal of Food Science & Technology
2022-08 | Journal article
Contributors: Thayse C. da Rocha; Lary S. Olegario; Leila M. de Carvalho; Deyse A. Pereira; Alberto González‐Mohino; Sonia Ventanas; Mario Estévez; Marta Suely Madruga
Source: check_circle
Crossref

Impact of absence of lactose on the dynamic sensory profile of yogurt: A multiple-intake TDS approach

LWT
2022-06 | Journal article
Contributors: Lary Souza Olegario; Alberto González-Mohino; Mario Estévez; Marta Suely Madruga; Sonia Ventanas
Source: check_circle
Crossref

5. Métodos dinámicos

ANÁLISIS SENSORIAL de alimentos y respuesta del consumidor
2022-06-01 | Book chapter
Part of ISBN: 978-84-200-1279-7
Source: Self-asserted source
Alberto González-Mohino Jiménez

New findings of edible oil characterization by ultrasonic parameters

Food Chemistry
2022-04 | Journal article
Part of ISSN: 0308-8146
Source: Self-asserted source
Alberto González-Mohino Jiménez
grade
Preferred source (of 2)‎

Ultrasound parameters used to characterize Iberian fresh pork loins of different feeding systems

Journal of Food Engineering
2022-02 | Journal article
Contributors: Alberto González-Mohino; Antonio Jiménez; Montaña Rufo; Jesús M. Paniagua; Teresa Antequera; Trinidad Perez-Palacios
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Ultrasound Assessment of Honey Using Fast Fourier Transform

Sensors
2021-10-11 | Journal article
Contributors: Montaña Rufo; Antonio Jiménez; Jesús M. Paniagua; Alberto González-Mohíno
Source: check_circle
Crossref
grade
Preferred source (of 3)‎

Potential of Near Infrared Spectroscopy as a Rapid Method to Discriminate OTA and Non-OTA-Producing Mould Species in a Dry-Cured Ham Model System

Toxins
2021-09 | Journal article | Author
Contributors: Eva Cebrián-Cabezón; Félix Núñez; Mar Rodríguez; SILVIA GRASSI; Alberto González-Mohino Jiménez
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 3)‎

Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS)

Foods
2021-08-25 | Journal article
Contributors: Alberto González-Mohino; Sonia Ventanas; Mario Estévez; Lary Souza Olegario
Source: check_circle
Crossref
grade
Preferred source (of 3)‎

Correlation analysis between acoustic and sensory technique data for cooked pork loin samples

LWT
2021-04 | Journal article
Contributors: Alberto González-Mohino; Antonio Jiménez; Montaña Rufo; Jesús M. Paniagua; Lary S. Olegario; Sonia Ventanas
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Effect of adding byproducts of chicken slaughter on the quality of sausage over storage

2021-04 | Journal article
Source: Self-asserted source
Alberto González-Mohino Jiménez
grade
Preferred source (of 2)‎

Cross-cultural emotional response to food stimuli: Influence of consumption context.

Food research international.
2021-02-06 | Journal article
Source: Self-asserted source
Alberto González-Mohino Jiménez
grade
Preferred source (of 2)‎

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies
2020 | Journal article
Source: check_circle
Web of Science Researcher Profile Sync

Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device

Foods
2020-09-14 | Journal article
Contributors: Alberto González-Mohino; Trinidad Pérez-Palacios; Teresa Antequera; Jorge Ruiz-Carrascal; Lary Souza Olegario; Silvia Grassi
Source: check_circle
Crossref
grade
Preferred source (of 3)‎

Impact of ‘free-from’ and ‘healthy choice’ labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking

Food Research International
2020-05-20 | Journal article
Part of ISSN: 0963-9969
Source: Self-asserted source
Alberto González-Mohino Jiménez
grade
Preferred source (of 2)‎

Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads

Journal of the Science of Food and Agriculture
2020-03-30 | Journal article
Contributors: Juan Carlos Solomando; Teresa Antequera; Alberto González‐Mohíno; Trinidad Perez‐Palacios
Source: check_circle
Crossref
grade
Preferred source (of 3)‎

Innovation in sensory assessment of meat and meat products

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies
2019 | Book chapter
EID:

2-s2.0-85081897015

Contributors: Ventanas, S.; González-Mohino, A.; Estévez, M.; Carvalho, L.
Source: Self-asserted source
Alberto González-Mohino Jiménez via Scopus - Elsevier

Near Infrared Reflectance spectroscopy to analyse texture related characteristics of sous vide pork loin.

Journal of Food Engineering
2019-12 | Journal article
Part of ISSN: 0260-8774
Source: Self-asserted source
Alberto González-Mohino Jiménez
grade
Preferred source (of 3)‎

A new method to assess the ultrasonic attenuation in samples with non-distinguishable echoes

2019 International Congress on Ultrasonics
2019-11 | Journal article
Source: Self-asserted source
Alberto González-Mohino Jiménez
grade
Preferred source (of 2)‎

Changes of Ultrasonic Parameters as a Tool to Determine the Influence of Cooking in Pork Loin Samples

Acta Acustica united with Acustica
2019-11-01 | Journal article
Part of ISSN: 1610-1928
EID:

2-s2.0-85077942727

Part of ISSN: 18619959 16101928
Source: Self-asserted source
Alberto González-Mohino Jiménez
grade
Preferred source (of 3)‎

Napping combined with ultra-flash profile (UFP) methodology for sensory assessment of cod and pork subjected to different cooking methods and conditions

European Food Research and Technology
2019-10 | Journal article
Part of ISSN: 1438-2377
Part of ISSN: 1438-2385
Source: Self-asserted source
Alberto González-Mohino Jiménez
grade
Preferred source (of 3)‎

New contributions of ultrasound inspection to the characterization of different varieties of honey

Ultrasonics
2019-07 | Journal article
Part of ISSN: 0041-624X
Source: Self-asserted source
Alberto González-Mohino Jiménez
grade
Preferred source (of 3)‎

Benefits of wine‐based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties

Journal of the Science of Food and Agriculture
2019-02 | Journal article
Contributors: Narciza MO Arcanjo; Sonia Ventanas; Alberto González‐Mohíno; Marta S Madruga; Mario Estévez
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Near-infrared spectroscopy-based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions

Journal of the Science of Food and Agriculture
2018-08 | Journal article
Part of ISSN: 0022-5142
Source: Self-asserted source
Alberto González-Mohino Jiménez
grade
Preferred source (of 3)‎

Ensayos acústicos por ultrasonidos en elementos de mármol del teatro romano de mérida

2018-05 | Conference paper
EID:

2-s2.0-85057949961

Source: Self-asserted source
Alberto González-Mohino Jiménez
grade
Preferred source (of 2)‎

Peer review (26 reviews for 9 publications/grants)

Review activity for Food analytical methods. (1)
Review activity for Food analytical methods. (1)
Review activity for Food chemistry. (9)
Review activity for Food research international. (2)
Review activity for International journal of dairy technology. (1)
Review activity for Journal of animal science and research. (1)
Review activity for Journal of food science. (4)
Review activity for Lebensmittel-Wissenschaft + [i.e. und] Technologie. (6)
Review activity for Sensors and actuators. (1)