| Comparison of TCATA and TDS for dynamic sensory characterization of food products G Ares, SR Jaeger, L Antúnez, L Vidal, A Giménez, B Coste, A Picallo, ... Food Research International 78, 148-158, 2015 | 127 | 2015 |
| Comparison of two TCATA variants for dynamic sensory characterization of food products G Ares, JC Castura, L Antúnez, L Vidal, A Giménez, B Coste, A Picallo, ... Food Quality and Preference 54, 160-172, 2016 | 74 | 2016 |
| Nutritional and eating quality of Argentinean beef: A review A Schor, ME Cossu, A Picallo, JM Ferrer, JJG Naón, D Colombatto Meat Science 79 (3), 408-422, 2008 | 52 | 2008 |
| El imperio de los sentidos A Picallo Recuperado el 20, 2009 | 39 | 2009 |
| Meat quality of Argentinean “Camperos” chicken enhanced in omega-3 and omega-9 fatty acids JO Azcona, PT Garcia, ME Cossu, BF Iglesias, A Picallo, C Perez, ... Meat science 79 (3), 437-443, 2008 | 38 | 2008 |
| El análisis sensorial como herramienta de calidad de carne y productos cárnicos de cerdo A Picallo INTA. Página pdf, 2002 | 32 | 2002 |
| A comparison of RATA questions with descriptive analysis: Insights from three studies with complex/similar products G Ares, A Picallo, B Coste, L Antúnez, L Vidal, A Giménez, SR Jaeger Journal of sensory studies 33 (5), e12458, 2018 | 30 | 2018 |
| Analysis of TCATA Fading data: Imputation of gaps in temporal profiles L Vidal, JC Castura, B Coste, A Picallo, SR Jaeger, G Ares Food quality and preference 59, 114-122, 2017 | 19 | 2017 |
| Meat quality traits in the Greater rhea (Rhea americana) as influenced by muscle, sex and age L Bernad, PD Casado, NL Murillo, AB Picallo, CA Garriz, NO Maceira Poultry science 97 (5), 1579-1587, 2018 | 12 | 2018 |
| Desarrollo preliminar de descriptores para el análisis sensorial de ajos desecados y liofilizados E Coste, A Picallo, M Bauzá, M Sance Revista de la Facultad de Ciencias Agrarias 42 (1), 159-168, 2010 | 10 | 2010 |
| Análisis sensorial de los alimentos A Picallo Universidad de Buenos Aires, Buenos Aires. Obtenido de http://repositoriouba …, 2009 | 10 | 2009 |
| Colour and tenderness relationships in different steer breeds AB Picallo, AM Sancho, CA Margaría, JA Lasta INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY 44, 1998 | 9 | 1998 |
| Calidad en carne de ñandú AB Picallo, CA Garriz, MM Gállinger, JM Zamorano La Industria Cárnica Latinoamericana (Argentina) 25 (134), 2004 | 7 | 2004 |
| Manual de procedimiento: Determinación de los parámetros de Calidad física y sensorial de carne bovina CA Almada, P Bonato, F Carduza, ME Cossu, GM Grigioni, M Irurueta, ... Instituto Nacional de Tecnología Agropecuaria, 2012 | 5 | 2012 |
| Evaluación sensorial de la carne porcina: sistemas de producción y castración inmunológica L Basso, A Picallo, B Coste, AM Peryera, ME Cossu Veterinaria cuyana 4 (1), 92-98, 2009 | 5 | 2009 |
| Análisis de la terneza objetiva en carne de novillos puros y cruzas Criollo Argentino L Vranic, A Picallo, CA Garriz Resúmenes del 31º Congreso Argentino de Producción Animal, 15-18, 2008 | 5 | 2008 |
| Effects of diet and breed type on physical and chemical aspects of beef quality in Argentina: A review A Schor, ME Cossu, A Picallo, J Martinez Ferrer, JJ Grigera Naón, ... Meat Sci 79, 408-422, 2008 | 5 | 2008 |
| 4. I-P44 Color measurements and tenderness relationships in ten retail beef cuts AB Picallo INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY 46, 512-515, 2000 | 5 | 2000 |
| Development preliminary of descriptors for sensory analysis of dried and freeze-dried garlic bulbs. E Coste, M Bauzá, A Picallo, M Sance | 4 | 2010 |
| Cooked vacuum-packed beef obtained by Lt-Lt process: Effect of thermal treatment on the product physical properties SR Vaudagna, G Sanchez, A Picallo, CA Margaría, JA Lasta INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY 45, 192-193, 1999 | 2 | 1999 |
