Sonia Ventanas - Publications, H-index & Citations

Sonia Ventanas

Universidad de Extremadura

36H指数

83论文数

3.4K被引数

收录论文 61

发表时间

Comparative dynamic sensory profile of meat and plant-based meat analogs 肉和植物基肉类模拟品的比较动态感官特征

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-05-01

OAAI

Olegario, Lary Souza; Zalama, Laura; Gonzalez-Mohino, Alberto; Estevez, Mario; Ventanas, Sonia

Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria 传统软质成熟奶酪在选择性乳酸菌成熟过程中，手工加工对挥发性化合物和感官特性的影响

FOODS

IF5.1

2025-01-13

OAAI

Martin Miguelez, Jose M.; Martin, Irene; Robledo, Jurgen; Ventanas, Sonia

Sensory and hedonic perception of meat versus ultra-processed plant-based meat analogs: A comparative study

JOURNAL OF FOOD SCIENCE

IF3.4

2024-11-24

PREAI

Olegario, Lary Souza; Zalama, Laura; Gonzalez-Mohino, Alberto; Joaquin, Marian Faridy Garcia; Ventanas, Sonia

Physicochemical, sensory, and safety evaluation of dry-cured fermented sausages and its plant-based meat analog

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-09-01

OAAI

Martin-Miguelez, Jose M.; Olegario, Lary Souza; Gonzalez-Mohino, Alberto; Ventanas, Sonia; Delgado, Josue

Emotional response to healthier foods: Influence of culture and health consciousness

JOURNAL OF FOOD SCIENCE

IF3.4

2023-11-09

PREAI

Souza Olegario, Lary; Gonzalez-Mohino, Alberto; Estevez, Mario; Madruga, Marta Suely; Ventanas, Sonia

The pro-oxidant action of high-oxygen MAP on beef patties can be counterbalanced by antioxidant compounds from common hawthorn and rose hips

MEAT SCIENCE

IF6.1

2023-10-01

OAAI

Vallejo-Torres, Christian; Estevez, Mario; Ventanas, Sonia; Martinez, Sandra L.; Morcuende, David

Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2023-04-10

OAAI

Olegario, Lary Souza; Gonzalez-Mohino, Alberto; Estevez, Mario; Madruga, Marta Suely; Ventanas, Sonia

Newbie consumers try pizzas in which bacon is replaced by Tenebrio molitor L. larvae: Not as healthy as expected and not as terrible as they thought

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2022-09-01

PREAI

Ventanas, Sonia; Gonzalez-Mohino, Alberto; Olegario, Lary Souza; Estevez, Mario

Cross-cultural emotional response to food stimuli: Influence of consumption context

FOOD RESEARCH INTERNATIONAL

IF8

2021-04-01

PREAI

Olegario, Lary Souza; Estevez, Mario; Gonzalez-Mohino, Alberto; Madruga, Marta S.; Ventanas, Sonia

Correlation analysis between acoustic and sensory technique data for cooked pork loin samples

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-04-01

PREAI

Gonzalez-Mohino, Alberto; Jimenez, Antonio; Rufo, Montana; Paniagua, Jesus M.; Olegario, Lary S.; Ventanas, Sonia

Impact of 'free-from' and 'healthy choice' labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking

FOOD RESEARCH INTERNATIONAL

IF8

2020-11-01

PREAI

Olegario, Lary Souza; Gonzalez-Mohino, Alberto; Estevez, Mario; Madruga, Marta Suely; Ventanas, Sonia

Consumers awareness of white-striping as a chicken breast myopathy affects their purchasing decision and emotional responses

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-09-01

PREAI

Carvalho, L. M. de; Ventanas, S.; Olegario, L. S.; Madruga, M. S.; Estevez, M.

Napping combined with ultra-flash profile (UFP) methodology for sensory assessment of cod and pork subjected to different cooking methods and conditions

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2019-07-13

PREAI

Gonzalez-Mohino, Alberto; Antequera, Teresa; Perez-Palacios, Trinidad; Ventanas, Sonia

Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approach

MEAT SCIENCE

IF6.1

2019-03-01

PREAI

Lorido, Laura; Pizarro, Elisa; Estevez, Mario; Ventanas, Sonia

Fast and dynamic descriptive techniques (Flash Profile, Time-intensity and Temporal Dominance of Sensations) for sensory characterization of dry-cured loins

MEAT SCIENCE

IF6.1

2018-11-01

PREAI

Lorido, L.; Estevez, M.; Ventanas, S.

Benefits of wine-based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2018-09-27

PREAI

Arcanjo, Narciza M. O.; Ventanas, Sonia; Gonzalez-Mohino, Alberto; Madruga, Marta S.; Estevez, Mario

Near-infrared spectroscopy-based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2018-03-22

PREAI

Gonzalez-Mohino, Alberto; Antequera, Teresa; Ventanas, Sonia; Caballero, Daniel; Mir-Bel, Jorge; Perez-Palacios, Trinidad

Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)

MEAT SCIENCE

IF6.1

2016-11-01

PREAI

Lorido, Laura; Hort, Joanne; Estevez, Mario; Ventanas, Sonia

Underlying chemical mechanisms of the contradictory effects of NaCl reduction on the redox-state of meat proteins in fermented sausages

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2016-06-01

PREAI

Lobo, F.; Ventanas, S.; Morcuende, D.; Estevez, M.

Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat

FOOD CHEMISTRY

IF9.8

2016-04-01

PREAI

Lorido, Laura; Ventanas, Sonia; Akcan, Tolga; Estevez, Mario

研究方向