Argitalpenak (12) Elena Romeo Arroyo 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. 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. 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

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

    Current Research in Food Science, Vol. 6

  5. 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

2021

  1. 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

2020

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

    International Journal of Gastronomy and Food Science, Vol. 21

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

    Food Research International, Vol. 137