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Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties

Journal of the science of food and agriculture, 2020-07, Vol.100 (9), p.3697-3708

2020

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Analysis of Volatile Compounds during Food Fermentation

Foods, 2023-09, Vol.12 (19), p.3635

Vázquez-Araújo, Laura

2023

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Assessment of different debittering techniques to valorize orange peel

International journal of food science & technology, 2023-06, Vol.58 (6), p.3040-3049

2023

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Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico‐chemical characterisation

International journal of food science & technology, 2022-08, Vol.57 (8), p.5542-5552

2022

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Effect of product properties and context on the perception of sweetness and liking: A case study with butter cookies

Journal of sensory studies, 2022-06, Vol.37 (3), p.n/a

2022

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Using tactile stimuli to enhance sweet perception in iced tea samples

Journal of sensory studies, 2021-02, Vol.36 (1), p.n/a

2021

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Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions

Journal of sensory studies, 2024-04, Vol.39 (2), p.n/a

2024

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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, 2021-12, Vol.36 (6), p.n/a

2021

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Feature Papers in Sensory Analysis of Beverages

Beverages (Basel), 2022-06, Vol.8 (3), p.37

Vázquez-Araújo, Laura

2022

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Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance

Journal of food science, 2020-11, Vol.85 (11), p.3969-3980

2020

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Electrodermal response and its relationship with explicit response in controlled and real contexts: A case study with different beer styles

Journal of sensory studies, 2023-02, Vol.38 (1), p.n/a

2023

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Consumers’ Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions

Journal of food science, 2018-12, Vol.83 (12), p.3085-3091

2018

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Relationship between tactile stimuli and basic tastes: CATA with consumers with visual disability

Journal of sensory studies, 2020-02, Vol.35 (1), p.n/a

2020

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Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies

Molecules (Basel, Switzerland), 2019-07, Vol.24 (14), p.2646

2019

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DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE

Journal of sensory studies, 2011-12, Vol.26 (6), p.413-420

2011

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

Beverages (Basel), 2023-09, Vol.9 (3), p.75

2023

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Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.)

Journal of the science of food and agriculture, 2011-02, Vol.91 (3), p.586-592

2011

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Volatile Composition of Pomegranates from 9 Spanish Cultivars Using Headspace Solid Phase Microextraction

Journal of food science, 2011-01, Vol.76 (1), p.S114-S120

2011

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Sensory and Physicochemical Characterization of Juices Made with Pomegranate and Blueberries, Blackberries, or Raspberries

Journal of food science, 2010-09, Vol.75 (7), p.S398-S404

2010

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

Current research in food science, 2023-01, Vol.6, p.100432, Article 100432

2023

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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

Foods, 2024-02, Vol.13 (5), p.664

2024

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Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials

Foods, 2023-09, Vol.12 (19), p.3536

2023

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Optimization of the process of aromatic and medicinal plant maceration in grape marc distillates to obtain herbal liqueurs and spirits

Journal of the science of food and agriculture, 2016-11, Vol.96 (14), p.4760-4771

2016

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Use of hydrodistillation and headspace solid-phase microextraction to characterize the volatile composition of different hop cultivars

Journal of the science of food and agriculture, 2013-08, Vol.93 (10), p.2568-2574

2013

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Comparison of Temporal-Sensory Methods for Beer Flavor Evaluation

Journal of sensory studies, 2013-10, Vol.28 (5), p.387-395

2013

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Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties

Analysis of Volatile Compounds during Food Fermentation

Assessment of different debittering techniques to valorize orange peel

Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico‐chemical characterisation

Effect of product properties and context on the perception of sweetness and liking: A case study with butter cookies

Using tactile stimuli to enhance sweet perception in iced tea samples

Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions

Consumer‐led approach to adapt a food‐odors emotional lexicon for the Spanish population: A tool for designing the scent of food spaces

Feature Papers in Sensory Analysis of Beverages

Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance

Electrodermal response and its relationship with explicit response in controlled and real contexts: A case study with different beer styles

Consumers’ Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions

Relationship between tactile stimuli and basic tastes: CATA with consumers with visual disability

Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies

DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE

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

Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.)

Volatile Composition of Pomegranates from 9 Spanish Cultivars Using Headspace Solid Phase Microextraction

Sensory and Physicochemical Characterization of Juices Made with Pomegranate and Blueberries, Blackberries, or Raspberries

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

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

Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials

Optimization of the process of aromatic and medicinal plant maceration in grape marc distillates to obtain herbal liqueurs and spirits

Use of hydrodistillation and headspace solid-phase microextraction to characterize the volatile composition of different hop cultivars

Comparison of Temporal-Sensory Methods for Beer Flavor Evaluation

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