R. González-Carrascosa

Replacing Sugar in Ice Cream: Fruit Up® as a Substitute

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2013 .

Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin

C. Iborra-Bernad, Purificación García-Segovia, Vivian Barreto-Palacios, 2012 .

New technologies applied to food frequency questionnaires: a current perspective.

L. Serra-Majem, P. García-Segovia, J. Martínez-Monzó, 2011, Nutrición Hospitalaria.

Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2015 .