Articles (10) Publicacions en què ha participat algun/a investigador/a

2020

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

    Food Quality and Preference, Vol. 83

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

    International Journal of Gastronomy and Food Science, Vol. 21

  3. Implicit reaction vs explicit emotional response: Protected designation of origin in apple cider

    Food Quality and Preference, Vol. 79

  4. 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

  5. Long-term correlation between water deficit and quality markers in hydrosostainable almonds

    Agronomy, Vol. 10, Núm. 10

  6. Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance

    Journal of Food Science, Vol. 85, Núm. 11, pp. 3969-3980

  7. Relationship between tactile stimuli and basic tastes: CATA with consumers with visual disability

    Journal of Sensory Studies, Vol. 35, Núm. 1

  8. Respuesta del cultivo de granadilla (Passiflora ligularis Juss) cultivar “Colombiana” al suministro de nitrógeno y potasio por fertirriego

    Manglar: Revista de Investigación Científica, Vol. 17, Núm. 1, pp. 75-82

  9. Spray drying and storage of probiotic-enriched almond milk: probiotic survival and physicochemical properties

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 9, pp. 3697-3708

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

    Food Research International, Vol. 137