Ángel Antonio Carbonell Barrachina-rekin lankidetzan egindako argitalpenak (14)

2025

  1. Dataset Apple pomace snacks_Crosscultural consumer study

    Zenodo

  2. Open Innovation With Sensory and Consumer Science: Hackathon as a Tool for Academic Industry-Cooperation

    Journal of Sensory Studies, Vol. 40, Núm. 1

  3. Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks

    Foods, Vol. 14, Núm. 23

2024

  1. Understanding consumer perception of a new product including apple pomace: The role of health, sustainability, and culinary engagement

    International Journal of Gastronomy and Food Science, Vol. 38

2021

  1. Consumer profile and drivers influencing consumer behavior towards fondillón, a european protected naturally sweet red wine

    Foods, Vol. 10, Núm. 11

  2. How does water stress and roasting temperature affect the physicochemical parameters of almonds?

    LWT, Vol. 150

  3. “HydroSOStainable” Concept: How Does Information Influence Consumer Expectations towards Roasted Almonds?

    Agronomy, Vol. 11, Núm. 11

2020

  1. Long-term correlation between water deficit and quality markers in hydrosostainable almonds

    Agronomy, Vol. 10, Núm. 10

  2. Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance

    Journal of Food Science, Vol. 85, Núm. 11, pp. 3969-3980

  3. Spray drying and storage of probiotic-enriched almond milk: probiotic survival and physicochemical properties

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 9, pp. 3697-3708

2019

  1. Almond fruit quality can be improved by means of deficit irrigation strategies

    Agricultural Water Management, Vol. 217, pp. 236-242

  2. Nutrition quality parameters of almonds as affected by deficit irrigation strategies

    Molecules, Vol. 24, Núm. 14

  3. Sensory profile and acceptability of hydrosostainable almonds

    Foods, Vol. 8, Núm. 2

2018

  1. Consumers’ Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions

    Journal of Food Science, Vol. 83, Núm. 12, pp. 3085-3091