Publications (14) Publications auxquelles un chercheur a participé

2024

  1. 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

2023

  1. Assessment of different debittering techniques to valorize orange peel

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

  2. Citizens driving the transition to sustainable urban food systems

    Journal of Cleaner Production, Vol. 429

  3. 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

  4. 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

  5. Quercus robur and pyrenaica: The Potential of Wild Edible Plants for Novel Kombuchas

    Fermentation, Vol. 9, Núm. 10

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

    International Journal of Gastronomy and Food Science, Vol. 31

  7. Volumetric and Edible NFTs: Explorations of the Limits of Aesthetic Assetization and Tokenization

    ACM International Conference Proceeding Series

2022

  1. Effect of product properties and context on the perception of sweetness and liking: A case study with butter cookies

    Journal of Sensory Studies, Vol. 37, Núm. 3

  2. Mindful eating: effects of a brief induction in the choice and intake of food in children

    Current Psychology, Vol. 41, Núm. 5, pp. 2535-2545

  3. Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico-chemical characterisation

    International Journal of Food Science and Technology, Vol. 57, Núm. 8, pp. 5542-5552

2021

  1. Characterization of salt-preserved orange peel using physico-chemical, microbiological, and sensory analyses

    LWT, Vol. 148

  2. Microbiological and sensory characterization of kombucha SCOBY for culinary applications

    International Journal of Gastronomy and Food Science, Vol. 23

2020

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

    Food Research International, Vol. 137