Maria
Mora Gijon
Publicaciones (28) Publicaciones de Maria Mora Gijon
2024
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Age-related changes in sweetness perception: Exploring the role of cross-modal interactions
Journal of Sensory Studies, Vol. 39, Núm. 2
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Decoding Preferences: A Comparative Analysis of Non-Alcoholic and Alcoholic Cocktails through Acceptance and Qualitative Insights
Beverages, Vol. 10, Núm. 3
2023
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Citizens driving the transition to sustainable urban food systems
Journal of Cleaner Production, Vol. 429
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Eating with the eyes? Tracking food choice in restaurant's menu
Food Quality and Preference, Vol. 110
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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
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Enhancing the design of wine labels
Frontiers in Psychology, Vol. 14
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Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception
Current Research in Food Science, Vol. 6
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Understanding food sustainability from a consumer perspective: A cross cultural exploration
International Journal of Gastronomy and Food Science, Vol. 31
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Unraveling the Mediterranean cuisine. What ingredients drive the flavor of the gastronomies included in the Mediterranean diet?
International Journal of Gastronomy and Food Science, Vol. 34
2022
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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
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Exploratory Research on Sweetness Perception: Decision Trees to Study Electroencephalographic Data and Its Relationship with the Explicit Response to Sweet Odor, Taste, and Flavor
Sensors, Vol. 22, Núm. 18
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Respuesta emocional
Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 389-402
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Sensory exploration of vegetables combined with a cookery class increases willingness to choose/eat plant-based food and drink
International Journal of Gastronomy and Food Science, Vol. 28
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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
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Consumer profile and drivers influencing consumer behavior towards fondillón, a european protected naturally sweet red wine
Foods, Vol. 10, Núm. 11
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Consumer-led approach to adapt a food-odors emotional lexicon for the Spanish population: A tool for designing the scent of food spaces
Journal of Sensory Studies, Vol. 36, Núm. 6
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Exploring young consumers’ attitudes and emotions to sensory and physicochemical properties of different red wines
Food Research International, Vol. 143
2020
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Comparison of methods to develop an emotional lexicon of wine: Conventional vs rapid-method approach
Food Quality and Preference, Vol. 83
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Consumer behavior in confinement times: Food choice and cooking attitudes in Spain
International Journal of Gastronomy and Food Science, Vol. 21
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Implicit reaction vs explicit emotional response: Protected designation of origin in apple cider
Food Quality and Preference, Vol. 79