Publications (87) Laura Vazquez Araujo publications

2023

  1. Analysis of Volatile Compounds during Food Fermentation

    Foods

  2. Assessment of different debittering techniques to valorize orange peel

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

  3. Citizens driving the transition to sustainable urban food systems

    Journal of Cleaner Production, Vol. 429

  4. 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

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

    Food Quality and Preference, Vol. 110

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

    Beverages, Vol. 9, Núm. 3

  7. 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

  8. 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

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

    Current Research in Food Science, Vol. 6

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

    International Journal of Gastronomy and Food Science, Vol. 31

  11. 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. Cerveza

    Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 231-248

  2. 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