Publications in collaboration with researchers from Universidad Politécnica de Madrid (6)

2023

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

    Food Quality and Preference, Vol. 110

2022

  1. 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

2021

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

    Food Research International, Vol. 143

2020

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

    Food Research International, Vol. 137

2019

  1. Improvement of an emotional lexicon for the evaluation of beers

    Food Quality and Preference, Vol. 71, pp. 158-162

2016

  1. Opinion of Spanish Consumers on Hydrosustainable Pistachios

    Journal of food science, Vol. 81, Núm. 10, pp. S2559-S2565