4BCC Ciencias Sensoriales

2023

1. Analysis of Volatile Compounds during Food Fermentation

   Foods

2. Assessing the influence of packaging design symmetry, curvature, and mark on the perception of brand premiumness

   International Journal of Gastronomy and Food Science, Vol. 31

3. Assessment of different debittering techniques to valorize orange peel

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

4. Citizens driving the transition to sustainable urban food systems

   Journal of Cleaner Production, Vol. 429

5. 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

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

   Food Quality and Preference, Vol. 110

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

   Beverages, Vol. 9, Núm. 3

8. 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

9. Enhancing the design of wine labels

   Frontiers in Psychology, Vol. 14

10. 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

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

    Current Research in Food Science, Vol. 6

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

    International Journal of Gastronomy and Food Science, Vol. 31

13. 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