Publicacions en col·laboració amb investigadors/es de Kansas State University (14)

2015

  1. Effects of albedo addition on pomegranate juice physicochemical, volatile and chemical markers

    Beverages, Vol. 1, Núm. 1, pp. 17-33

  2. Purchase, storage, and preparation of Eggs and poultry in selected european countries: A preliminary study

    British Food Journal, Vol. 117, Núm. 2, pp. 749-765

2014

  1. Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States

    Food Quality and Preference, Vol. 31, Núm. 1, pp. 116-123

  2. Physicochemical and descriptive sensory characterization of Spanish pomegranates: Aptitudes for processing and fresh consumption

    International Journal of Food Science and Technology, Vol. 49, Núm. 7, pp. 1663-1672

2013

  1. Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices

    Meat Science, Vol. 93, Núm. 1, pp. 61-66

2012

  1. Consumer Input for Developing Human Food Products Made with Sorghum Grain

    Journal of Food Science, Vol. 77, Núm. 10

  2. Development of a sensory lexicon and application by an industry trade panel for turrón, a European protected product

    Journal of Sensory Studies, Vol. 27, Núm. 1, pp. 26-36

2011

  1. Development of a lexicon for beef flavor in intact muscle

    Journal of Sensory Studies, Vol. 26, Núm. 6, pp. 413-420

  2. Instrumental and sensory aroma profile of pomegranate juices from the USA: Differences between fresh and commercial juice

    Flavour and Fragrance Journal, Vol. 26, Núm. 2, pp. 129-138

  3. Physico-chemical and sensory properties of pomegranate juices with pomegranate albedo and carpellar membranes homogenate

    LWT - Food Science and Technology, Vol. 44, Núm. 10, pp. 2119-2125

  4. References for "musty" odor notes in sensory analysis of grain sorghum

    Journal of Cereal Science, Vol. 54, Núm. 3, pp. 460-466

  5. Sorghum: The forgotten grain

    Food Technology, Vol. 65, Núm. 6, pp. 52-60

  6. Volatile Compounds in Light, Medium, and Dark Black Walnut and Their Influence on the Sensory Aromatic Profile

    Journal of Food Science, Vol. 76, Núm. 2, pp. C199-C204

2010

  1. Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries

    Journal of Food Science, Vol. 75, Núm. 7