Publicaciones en colaboración con investigadores/as de Universidad Politécnica de Madrid (10)

2022

  1. Insights on the effect of age and gender on in-mouth volatile release during wine tasting

    Food Research International, Vol. 155

  2. 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. Durum and bread wheat flours. Preliminary mineral characterization and its potential health claims

    Agronomy, Vol. 11, Núm. 1

2019

  1. Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting

    Food Research International, Vol. 126

2017

  1. A MULTIDISCIPLINARY STRATEGY FOR CONTINUOUS FORMATIVE SELF-EVALUATION IN ENGLISH USING ON-LINE TOOLS

    INTED2017: 11TH INTERNATIONAL TECHNOLOGY, EDUCATION AND DEVELOPMENT CONFERENCE

2015

  1. Developing a reduced consumer-led lexicon to measure emotional response to beer

    Food Quality and Preference, Vol. 45, pp. 100-112

2014

  1. Desarrollo de films plásticos de embalaje recubiertos con TiO2 para la degradación de Compuestos Orgánicos Volátiles

    VII Congreso Ibérico de Agroingeniería y Ciencias Hortícolas: innovar y producir para el futuro. Libro de actas

2013

  1. Lycopene: A review of chemical and biological activity related to beneficial health effects

    Studies in Natural Products Chemistry (Elsevier B.V.), pp. 383-426

  2. Regional Embeddedness Segments Across Fifteen Countries

    Journal of Culinary Science and Technology, Vol. 11, Núm. 4, pp. 322-335

  3. Testing a Spanish-version of the Food Neophobia Scale

    Food Quality and Preference, Vol. 28, Núm. 1, pp. 222-225