Publicacions en col·laboració amb investigadors/es de Instituto de Investigación en Ciencias de la Alimentación (6)

2022

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

    Food Research International, Vol. 155

  2. Protective Effect of Thyme and Chestnut Honeys Enriched with Bee Products against Benzo(a)pyrene-Induced DNA Damage

    International Journal of Environmental Research and Public Health, Vol. 19, Núm. 24

2021

  1. Effect of addition of human saliva on steady and viscoelastic rheological properties of some commercial dysphagia-oriented products

    Food Hydrocolloids, Vol. 111

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

  2. Physical effects of dietary fibre on simulated luminal flow, studied by: In vitro dynamic gastrointestinal digestion and fermentation

    Food and Function, Vol. 10, Núm. 6, pp. 3452-3465

2018

  1. Influence of viscosity on the growth of human gut microbiota

    Food Hydrocolloids, Vol. 77, pp. 163-167