Publications (52) Publications auxquelles un chercheur a participé

2024

  1. Age-related changes in sweetness perception: Exploring the role of cross-modal interactions

    Journal of Sensory Studies, Vol. 39, Núm. 2

  2. Consumer Insights to Eco-Design a Hot Sauce: Understanding Household Use for Product Optimization through Focus Groups and a Home-Use-Test Study

    Foods, Vol. 13, Núm. 6

  3. Decoding Preferences: A Comparative Analysis of Non-Alcoholic and Alcoholic Cocktails through Acceptance and Qualitative Insights

    Beverages, Vol. 10, Núm. 3

  4. Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and Rice-Based Beverages: A Step towards Innovative Plant-Based Alternatives

    Foods, Vol. 13, Núm. 5

  5. Sniffing out meaning: Chemosensory and semantic neural network changes in sommeliers

    Human Brain Mapping, Vol. 45, Núm. 2

  6. Understanding consumer food choices & promotion of healthy and sustainable Mediterranean diet and lifestyle in children and adolescents through behavioural change actions: the DELICIOUS project

    International Journal of Food Sciences and Nutrition, Vol. 75, Núm. 5, pp. 527-535

  7. 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

  8. Virtual sensing-based monitoring and maintenance in elevators

    Structural Health Monitoring, Vol. 23, Núm. 1, pp. 230-247

2023

  1. Analysis of Volatile Compounds during Food Fermentation

    Foods

  2. Assessing the influence of packaging design symmetry, curvature, and mark on the perception of brand premiumness

    International Journal of Gastronomy and Food Science, Vol. 31

  3. Assessment of different debittering techniques to valorize orange peel

    International Journal of Food Science and Technology, Vol. 58, Núm. 6, pp. 3040-3049

  4. Citizens driving the transition to sustainable urban food systems

    Journal of Cleaner Production, Vol. 429

  5. Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels

    International Journal of Gastronomy and Food Science, Vol. 31

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

    Food Quality and Preference, Vol. 110

  7. Effect of Recipient’s Tactile Properties and Expectations on Beer Perception

    Beverages, Vol. 9, Núm. 3

  8. Electrodermal response and its relationship with explicit response in controlled and real contexts: A case study with different beer styles

    Journal of Sensory Studies, Vol. 38, Núm. 1

  9. Enhancing the design of wine labels

    Frontiers in Psychology, Vol. 14

  10. Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials

    Foods, Vol. 12, Núm. 19

  11. Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception

    Current Research in Food Science, Vol. 6

  12. Understanding food sustainability from a consumer perspective: A cross cultural exploration

    International Journal of Gastronomy and Food Science, Vol. 31