Carolina Chaya Romero-rekin lankidetzan egindako argitalpenak (9)

2023

  1. Eating with the eyes? Tracking food choice in restaurant's menu

    Food Quality and Preference, Vol. 110

2022

  1. Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine Consumers

    Foods, Vol. 11, Núm. 19

2021

  1. Exploring young consumers’ attitudes and emotions to sensory and physicochemical properties of different red wines

    Food Research International, Vol. 143

2020

  1. Comparison of methods to develop an emotional lexicon of wine: Conventional vs rapid-method approach

    Food Quality and Preference, Vol. 83

  2. Influence of gastronomic improvement of a menu on consumers’ perceived wellbeing in a real context study

    International Journal of Gastronomy and Food Science, Vol. 21

  3. Sustainable and health claims vs sensory properties: Consumers’ opinions and choices using a vegetable dip as example product

    Food Research International, Vol. 137

2019

  1. Effect of personality on the emotional response elicited by wines

    Food Quality and Preference, Vol. 76, pp. 39-46

  2. Improvement of an emotional lexicon for the evaluation of beers

    Food Quality and Preference, Vol. 71, pp. 158-162

2018

  1. Emotional response to wine: Sensory properties, age and gender as drivers of consumers’ preferences

    Food Quality and Preference, Vol. 66, pp. 19-28