Publicacions en col·laboració amb investigadors/es de Instituto de Investigación en Ciencias de la Alimentación (5)

2024

  1. PROP taste status has limited impact on wine flavour perception and acceptability by consumers

    Food Quality and Preference, Vol. 116

2022

  1. Dwarf Kiwi (Actinidia arguta Miq.), a Source of Antioxidants for a Healthy and Sustainable Diet

    Molecules (Basel, Switzerland), Vol. 27, Núm. 17

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

    Food Research International, Vol. 155

  3. 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

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