Publications in collaboration with researchers from Kansas State University (14)

2015

  1. Effects of albedo addition on pomegranate juice physicochemical, volatile and chemical markers

    Beverages, Vol. 1, Núm. 1, pp. 17-33

  2. Purchase, storage, and preparation of Eggs and poultry in selected european countries: A preliminary study

    British Food Journal, Vol. 117, Núm. 2, pp. 749-765

2014

  1. Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States

    Food Quality and Preference, Vol. 31, Núm. 1, pp. 116-123

  2. Physicochemical and descriptive sensory characterization of Spanish pomegranates: Aptitudes for processing and fresh consumption

    International Journal of Food Science and Technology, Vol. 49, Núm. 7, pp. 1663-1672

2013

  1. Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices

    Meat Science, Vol. 93, Núm. 1, pp. 61-66

2012

  1. Consumer Input for Developing Human Food Products Made with Sorghum Grain

    Journal of Food Science, Vol. 77, Núm. 10

  2. Development of a sensory lexicon and application by an industry trade panel for turrón, a European protected product

    Journal of Sensory Studies, Vol. 27, Núm. 1, pp. 26-36

2011

  1. Development of a lexicon for beef flavor in intact muscle

    Journal of Sensory Studies, Vol. 26, Núm. 6, pp. 413-420

  2. Instrumental and sensory aroma profile of pomegranate juices from the USA: Differences between fresh and commercial juice

    Flavour and Fragrance Journal, Vol. 26, Núm. 2, pp. 129-138

  3. Physico-chemical and sensory properties of pomegranate juices with pomegranate albedo and carpellar membranes homogenate

    LWT - Food Science and Technology, Vol. 44, Núm. 10, pp. 2119-2125

  4. References for "musty" odor notes in sensory analysis of grain sorghum

    Journal of Cereal Science, Vol. 54, Núm. 3, pp. 460-466

  5. Sorghum: The forgotten grain

    Food Technology, Vol. 65, Núm. 6, pp. 52-60

  6. Volatile Compounds in Light, Medium, and Dark Black Walnut and Their Influence on the Sensory Aromatic Profile

    Journal of Food Science, Vol. 76, Núm. 2, pp. C199-C204

2010

  1. Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries

    Journal of Food Science, Vol. 75, Núm. 7