Investigating the Effect of Artificial Flavours and External Information on Consumer Liking of ApplesMOLECULESIF4.62019-11-266OAAI
Dynamic and static sensory methods to study the role of aroma on taste and texture: A multisensory approach to apple perceptionFOOD QUALITY AND PREFERENCEIF4.92017-12-0146PREAI
Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvestJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREIF3.52017-09-0520PREAI
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compoundsSCIENTIFIC REPORTSIF3.92017-03-21144OAAI
Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide PasteurizationFOOD AND BIOPROCESS TECHNOLOGYIF5.82015-03-1829PREAI
A conjoint study on apple acceptability: Sensory characteristics and nutritional informationFOOD QUALITY AND PREFERENCEIF4.92015-03-0165OAAI
Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysisFOOD RESEARCH INTERNATIONALIF82015-03-0167OAAI
High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory qualityJOURNAL OF FOOD ENGINEERINGIF5.82015-01-0162OAAI
Effects of the sound of the bite on apple perceived crispness and hardnessFOOD QUALITY AND PREFERENCEIF4.92014-12-0169PREAI
A combined sensory-instrumental tool for apple quality evaluationPOSTHARVEST BIOLOGY AND TECHNOLOGYIF6.82014-10-0168OAAI
External preference segmentation with additional information on consumers: A case study on applesFOOD QUALITY AND PREFERENCEIF4.92014-03-0118PREAI
The 'Mouth to Nose Merging System': A novel approach to study the impact of odour on other sensory perceptionsFOOD QUALITY AND PREFERENCEIF4.92013-04-017PREAI
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