Publikationen in Zusammenarbeit mit Forschern von Universidad Complutense de Madrid (5)

2022

  1. 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

2020

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

    Food Quality and Preference, Vol. 83

  2. Influence of gastronomic improvement of a menu on consumers’ perceived wellbeing in a real context study

    International Journal of Gastronomy and Food Science, Vol. 21

2019

  1. Effect of personality on the emotional response elicited by wines

    Food Quality and Preference, Vol. 76, pp. 39-46

2018

  1. Emotional response to wine: Sensory properties, age and gender as drivers of consumers’ preferences

    Food Quality and Preference, Vol. 66, pp. 19-28