Argitalpenak (29) Maria Mora Gijon argitalpenak

2024

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

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

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

    Beverages, Vol. 10, Núm. 3

  3. 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

2023

  1. Citizens driving the transition to sustainable urban food systems

    Journal of Cleaner Production, Vol. 429

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

    Food Quality and Preference, Vol. 110

  3. 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

  4. Enhancing the design of wine labels

    Frontiers in Psychology, Vol. 14

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

    Current Research in Food Science, Vol. 6

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

    International Journal of Gastronomy and Food Science, Vol. 31

  7. 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

  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. 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

  3. Respuesta emocional

    Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 389-402

  4. 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

  5. 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

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

    Foods, Vol. 10, Núm. 11

  2. 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

  3. Exploring young consumers’ attitudes and emotions to sensory and physicochemical properties of different red wines

    Food Research International, Vol. 143

2020

  1. Comparison of methods to develop an emotional lexicon of wine: Conventional vs rapid-method approach

    Food Quality and Preference, Vol. 83

  2. Consumer behavior in confinement times: Food choice and cooking attitudes in Spain

    International Journal of Gastronomy and Food Science, Vol. 21