4BCC Sensory Sciences

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. Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico-chemical characterisation

   International Journal of Food Science and Technology, Vol. 57, Núm. 8, pp. 5542-5552

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