Área
4BCC Ciencias Sensoriales
Publicaciones (9) Publicaciones en las que ha participado algún/a investigador/a
2021
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Characterization of salt-preserved orange peel using physico-chemical, microbiological, and sensory analyses
LWT, Vol. 148
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Consumer-led approach to adapt a food-odors emotional lexicon for the Spanish population: A tool for designing the scent of food spaces
Journal of Sensory Studies, Vol. 36, Núm. 6
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Exploring young consumers’ attitudes and emotions to sensory and physicochemical properties of different red wines
Food Research International, Vol. 143
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How does water stress and roasting temperature affect the physicochemical parameters of almonds?
LWT, Vol. 150
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Mindfulness-Based Eating Intervention in Children: Effects on Food Intake and Food-Related Behaviour During a Mid-morning Snack
Mindfulness, Vol. 12, Núm. 5, pp. 1185-1194
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Rol de la gastronomía en la transformación de la salud poblacional
Revista española de nutrición humana y dietética, Vol. 25, Núm. 3, pp. 73-74
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Strategies for reducing salt and sugar intakes in individuals at increased cardiometabolic risk
Nutrients, Vol. 13, Núm. 1, pp. 1-19
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Using tactile stimuli to enhance sweet perception in iced tea samples
Journal of Sensory Studies, Vol. 36, Núm. 1
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“HydroSOStainable” Concept: How Does Information Influence Consumer Expectations towards Roasted Almonds?
Agronomy, Vol. 11, Núm. 11