L. Guerrero

发表

Does consumer liking fit the sensory quality assessed by trained panelists in traditional food products? A study on PDO Idiazabal cheese

F. J. Pérez-Elortondo, M. Ojeda, I. Etaio, 2018 .

Linking sensory and proton transfer reaction–mass spectrometry analyses for the assessment of melon fruit (Cucumis melo L.) quality traits

J. Garcia-Mas, Tiago Bianchi, S. V. van Ruth, 2020, European Food Research and Technology.

Importance of Generalised Procrustes Analysis in sensory characterisation of virgin olive oil

Agustí Romero, A. Romero, J. Tous, 2001 .

Textural properties of different melon (Cucumis melo L.) fruit types: Sensory and physical-chemical evaluation

Jordi Garcia-Mas, Anna Claret, J. Garcia-Mas, 2016 .

Sensory characterization, physico-chemical properties and somatic yields of five emerging fish species.

Niki Alexi, K. Grigorakis, A. Claret, 2017, Food research international.

Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets

M. Castellari, A. Claret, Laura López-Mas, 2023, Food and Bioprocess Technology.

Relationship between sensory and instrumental analysis of 2,4,6-trichloroanisole in wine and cork stoppers

Victòria Salvadó, Sara Insa, Enriqueta Anticó, 2004 .

Check-All-That-Apply (CATA) with semi-trained assessors: sensory profiles closer to descriptive analysis or consumer elicited data?

D. V. Byrne, Niki Alexi, K. Grigorakis, 2018 .

Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction-Mass Spectrometry (PTR-MS) and sensory analysis.

Yannick Weesepoel, Saskia van Ruth, I. Iglesias, 2017, Food research international.

Sensory characterization of boar taint in entire male pigs.

X. Serra, M. F. Furnols, M. Oliver, 2000 .

A Comparison of Two Methods for Generating Descriptive Attributes with Trained Assessors: Check‐All‐That‐Apply (CATA) vs. Free Choice Profiling (FCP)

Luis Guerrero, Oxana Lazo, Anna Claret, 2016 .