Publications in collaboration with researchers from Instituto de Investigación en Ciencias de la Alimentación (5)

2022

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

    Food Research International, Vol. 155

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