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Strategies for Reducing Salt and Sugar Intakes in Individuals at Increased Cardiometabolic Risk.
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- Nutrients, 2021, v. 13, n. 1, p. 279, doi. 10.3390/nu13010279
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- Article
Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies.
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- Molecules, 2019, v. 24, n. 14, p. 2646, doi. 10.3390/molecules24142646
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- Article
Presence of arsenic in agricultural products from arsenic-endemic areas and strategies to reduce arsenic intake in rural villages.
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- Molecular Nutrition & Food Research, 2009, v. 53, n. 5, p. 531, doi. 10.1002/mnfr.200900038
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- Article
Exploratory Research on Sweetness Perception: Decision Trees to Study Electroencephalographic Data and Its Relationship with the Explicit Response to Sweet Odor, Taste, and Flavor.
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- Sensors (14248220), 2022, v. 22, n. 18, p. 6787, doi. 10.3390/s22186787
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- Article
Effect of Recipient's Tactile Properties and Expectations on Beer Perception.
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- Beverages, 2023, v. 9, n. 3, p. 75, doi. 10.3390/beverages9030075
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- Article
Feature Papers in Sensory Analysis of Beverages.
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- Beverages, 2022, v. 8, n. 3, p. 37, doi. 10.3390/beverages8030037
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- Article
Analysis of Volatile Compounds during Food Fermentation.
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- Foods, 2023, v. 12, n. 19, p. 3635, doi. 10.3390/foods12193635
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- Article
Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials.
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- Foods, 2023, v. 12, n. 19, p. 3536, doi. 10.3390/foods12193536
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- Article
Sensory Profile and Acceptability of HydroSOStainable Almonds.
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- Foods, 2019, v. 8, n. 2, p. 64, doi. 10.3390/foods8020064
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- Article
Assessment of different debittering techniques to valorize orange peel.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 6, p. 3040, doi. 10.1111/ijfs.16430
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- Article
Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico‐chemical characterisation.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5542, doi. 10.1111/ijfs.15902
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- Article
Physicochemical and descriptive sensory characterization of Spanish pomegranates: aptitudes for processing and fresh consumption.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 7, p. 1663, doi. 10.1111/ijfs.12472
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- Article
Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 9, p. 3697, doi. 10.1002/jsfa.10409
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- Article
Aroma volatiles of ' a la Piedra' Turrón.
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- Flavour & Fragrance Journal, 2008, v. 23, n. 2, p. 84, doi. 10.1002/ffj.1857
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- Article
Optimization of the process of aromatic and medicinal plant maceration in grape marc distillates to obtain herbal liqueurs and spirits.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 14, p. 4760, doi. 10.1002/jsfa.7822
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- Article
Use of hydrodistillation and headspace solid-phase microextraction to characterize the volatile composition of different hop cultivars.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 10, p. 2568, doi. 10.1002/jsfa.6078
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- Article
Volatile composition and sensory quality of Spanish pomegranates ( Punica granatum L.).
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 3, p. 586, doi. 10.1002/jsfa.4230
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- Article
Volatile composition and sensory analysis of Italian gianduja torrone.
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- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 10, p. 1605, doi. 10.1002/jsfa.3987
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- Article
Comparative post-harvest behaviour of traditional and virus-resistant Muchamiel tomatoes.
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- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 6, p. 1056, doi. 10.1002/jsfa.3920
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- Article
"HydroSOStainable" Concept: How Does Information Influence Consumer Expectations towards Roasted Almonds?
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- Agronomy, 2021, v. 11, n. 11, p. 2254, doi. 10.3390/agronomy11112254
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- Article
Long-Term Correlation between Water Deficit and Quality Markers in HydroSOStainable Almonds.
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- Agronomy, 2020, v. 10, n. 10, p. 1470, doi. 10.3390/agronomy10101470
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- Article
Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions.
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- Journal of Sensory Studies, 2024, v. 39, n. 2, p. 1, doi. 10.1111/joss.12903
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- Article
Electrodermal response and its relationship with explicit response in controlled and real contexts: A case study with different beer styles.
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- Journal of Sensory Studies, 2023, v. 38, n. 1, p. 1, doi. 10.1111/joss.12799
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- Article
Effect of product properties and context on the perception of sweetness and liking: A case study with butter cookies.
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- Journal of Sensory Studies, 2022, v. 37, n. 3, p. 1, doi. 10.1111/joss.12740
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- Article
Consumer‐led approach to adapt a food‐odors emotional lexicon for the Spanish population: A tool for designing the scent of food spaces.
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- Journal of Sensory Studies, 2021, v. 36, n. 6, p. 1, doi. 10.1111/joss.12707
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- Article
Using tactile stimuli to enhance sweet perception in iced tea samples.
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- Journal of Sensory Studies, 2021, v. 36, n. 1, p. 1, doi. 10.1111/joss.12612
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- Article
Relationship between tactile stimuli and basic tastes: CATA with consumers with visual disability.
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- Journal of Sensory Studies, 2020, v. 35, n. 1, p. N.PAG, doi. 10.1111/joss.12549
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- Article
Comparison of Temporal-Sensory Methods for Beer Flavor Evaluation.
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- Journal of Sensory Studies, 2013, v. 28, n. 5, p. 387, doi. 10.1111/joss.12064
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- Article
DEVELOPMENT OF A SENSORY LEXICON AND APPLICATION BY AN INDUSTRY TRADE PANEL FOR TURRÓN, A EUROPEAN PROTECTED PRODUCT.
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- Journal of Sensory Studies, 2012, v. 27, n. 1, p. 26, doi. 10.1111/j.1745-459X.2011.00364.x
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- Article
DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE.
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- Journal of Sensory Studies, 2011, v. 26, n. 6, p. 413, doi. 10.1111/j.1745-459X.2011.00356.x
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- Article
Cell-Free Supernatants Obtained from Fermentation of Cheese Whey Hydrolyzates and Phenylpyruvic Acid by Lactobacillus plantarum as a Source of Antimicrobial Compounds, Bacteriocins, and Natural Aromas.
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- Applied Biochemistry & Biotechnology, 2013, v. 171, n. 4, p. 1042, doi. 10.1007/s12010-013-0408-7
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- Article
Consumer Insights to Eco-Design a Hot Sauce: Understanding Household Use for Product Optimization through Focus Groups and a Home-Use-Test Study.
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- Foods, 2024, v. 13, n. 6, p. 1, doi. 10.3390/foods13060945
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- Article
Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and Rice-Based Beverages: A Step towards Innovative Plant-Based Alternatives.
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- Foods, 2024, v. 13, n. 5, p. 664, doi. 10.3390/foods13050664
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- Article
Study of the suitability of two hop cultivars for making herb liqueurs: volatile composition, sensory analysis, and consumer study.
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- European Food Research & Technology, 2013, v. 237, n. 5, p. 775, doi. 10.1007/s00217-013-2050-6
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- Article
Volatile composition and descriptive sensory analysis of Italian vanilla torrone.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 8, p. 1586, doi. 10.1111/j.1365-2621.2010.02307.x
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- Article
Volatile composition of functional ‘ a la Piedra’ turrón with propolis.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 3, p. 569, doi. 10.1111/j.1365-2621.2009.02167.x
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- Article
Changes in volatile compounds and sensory quality during toasting of Spanish almonds.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 11, p. 2225, doi. 10.1111/j.1365-2621.2009.02063.x
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- Article