Publikationen (9) Publikationen, an denen Forscher/innen teilgenommen haben

2021

  1. Characterization of salt-preserved orange peel using physico-chemical, microbiological, and sensory analyses

    LWT, Vol. 148

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

    Foods, Vol. 10, Núm. 11

  3. 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

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

    Food Research International, Vol. 143

  5. How does water stress and roasting temperature affect the physicochemical parameters of almonds?

    LWT, Vol. 150

  6. Integral Design and Manufacturing Methodology of a Reduced-Scale Servo Press

    IEEE/ASME Transactions on Mechatronics, Vol. 26, Núm. 5, pp. 2418-2428

  7. Strategies for reducing salt and sugar intakes in individuals at increased cardiometabolic risk

    Nutrients, Vol. 13, Núm. 1, pp. 1-19

  8. Using tactile stimuli to enhance sweet perception in iced tea samples

    Journal of Sensory Studies, Vol. 36, Núm. 1

  9. “HydroSOStainable” Concept: How Does Information Influence Consumer Expectations towards Roasted Almonds?

    Agronomy, Vol. 11, Núm. 11