Leticia Vidal

发表

Comparison of two TCATA variants for dynamic sensory characterization of food products

Gastón Ares, John C. Castura, Lucía Antúnez, 2016 .

Presentation of the IMPACTA project in CICTA congress 2015

Leticia Vidal, V. M. León, Soledad Muniategui, 2015 .

Comparison of TCATA and TDS for dynamic sensory characterization of food products.

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2015, Food research international.

Attentional capture and understanding of nutrition labelling: a study based on response times

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2012, International journal of food sciences and nutrition.

Significant sugar-reduction in dairy products targeted at children is possible without affecting hedonic perception

Gastón Ares, Leticia Vidal, Paula Varela, 2021 .

Check-all-that-apply (CATA) responses elicited by consumers: Within-assessor reproducibility and stability of sensory product characterizations

Gastón Ares, Leticia Vidal, Ana Giménez, 2013 .

Polarized Projective Mapping: Comparison with Polarized Sensory Positioning approaches

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2013 .

Influence of consumers' cognitive style on results from projective mapping.

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2017, Food research international.

Comparison of rapid sensory characterization methodologies for the development of functional yogurts.

Gastón Ares, Leticia Vidal, Ana Giménez, 2014, Food research international.

Visual attention by consumers to check-all-that-apply questions: Insights to support methodological development

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2014 .

Consumer Visual Processing of Food Labels: Results from an Eye‐Tracking Study

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2013 .

Comparison of intensity scales and CATA questions in new product development: Sensory characterisation and directions for product reformulation of milk desserts

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2015 .

Relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines: Application of boosted regression trees.

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2018, Food research international.

Stability of sample configurations from projective mapping: How many consumers are necessary?

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2014 .

Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA)

Gastón Ares, Leticia Vidal, Ana Giménez, 2014 .

Assessment of global and individual reproducibility of projective mapping with consumers

Gastón Ares, Leticia Vidal, Ana Giménez, 2014 .

Application of multiple-sip temporal dominance of sensations to the evaluation of sweeteners

Gastón Ares, Leticia Vidal, Ana Giménez, 2014 .

Recommendations for use of balanced presentation order of terms in CATA questions

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2015 .

Comparison of Correspondence Analysis based on Hellinger and chi-square distances to obtain sensory spaces from check-all-that-apply (CATA) questions

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2015 .

Projective techniques to uncover consumer perception: Application of three methodologies to ready-to-eat salads

Gastón Ares, Leticia Vidal, Ana Giménez, 2013 .