about
In-mouth mechanisms leading to flavor release and perception.Consumer-orientated development of hybrid beef burger and sausage analoguesThe dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations technique.Expectations of food satiation and satiety reviewed with special focus on food properties.The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer.Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients.Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness.Dark chocolate acceptability: influence of cocoa origin and processing conditions.Influence of label information on dark chocolate acceptability.Inulin blend as prebiotic and fat replacer in dairy desserts: optimization by response surface methodology.The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition.Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes.Impact of composition and texture of protein-added yogurts on oral activityEffect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro ApproachPotential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch-An In Vitro Approach.Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beveragePartial purification and characterization of polyphenol oxidase from persimmonHigh hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionalityYogurt viscosity and fruit pieces affect satiating capacity expectationsConsumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of LikingEvaluation of Some Ingredients and Energy Content on Front-of-Pack Cereal Bar Labeling as Drivers of Choice and Perception of Healthiness: A Case Study with ExercisersBlueberry pomace as a source of antioxidant fibre in cookies: Consumer's expectations and critical attributes for developing a new productRelating texture perception of cooked ham to the bolus evolution in the mouth
P50
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P50
description
researcher
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wetenschapper
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հետազոտող
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name
Amparo Tarrega
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Amparo Tarrega
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Amparo Tarrega
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Amparo Tarrega
@nl
type
label
Amparo Tarrega
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Amparo Tarrega
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Amparo Tarrega
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Amparo Tarrega
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prefLabel
Amparo Tarrega
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Amparo Tarrega
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Amparo Tarrega
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Amparo Tarrega
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P106
P1153
6506222793
P31
P496
0000-0003-3338-2204