GONZALEZ ESTANOL, KARINA
GONZALEZ ESTANOL, KARINA
CRI [2022-01 - today]: SENSORY QUALITY
Combinare gli alimenti, combinare gli strumenti: studiare l’elaborazione temporale di alimenti composti con l’utilizzo simultaneo di metodi sensoriali e strumentali
2022-01-01 Gonzalez Estanol, K.; Khomenko, I.; Fontova-Cerda, M.; Cliceri, D.; Stieger, M.; Biasioli, F.
Combining foods, combining tools: understanding in vivoaroma release and sensory perception of composite foods
2023-06-14 GONZALEZ ESTANOL, K.
Differences in chewing rates lead to differences in dynamic sensory perception and flavour release of composite foods
2022-01-01 Gonzalez Estanol, K.; Fontova-Cerdà, M.; Khomenko, I.; Biasioli, F.; Stieger, M.
Differences in dynamic sensory perception between reformulated hazelnut chocolate spreads decrease when spreads are consumed with breads and wafers
2022-01-01 Gonzalez Estanol, K.; Cliceri, D.; Biasioli, F.; Stieger, M.
Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foods
2023-01-05 Gonzalez-Estanol, K.; van Bruinessen, M.; Biasioli, F.; Stieger, M.
In vivo analysis of nose-space concentration by direct injection mass spectrometry to study the effect of chewing rate on aroma release during food consumption
2023-01-01 Gonzalez Estanol, K.; Pedrotti, M.; Montova-Cerda, M.; Khomenko, I.; Biasioli, F.; Stieger, M.
In vivo aroma release and perception of composite foods using nose space PTR–ToF–MS analysis with Temporal-Check-All-That-Apply
2023-01-01 Gonzalez Estanol, K.; Khomenko, I.; Cliceri, D.; Biasioli, F.; Stieger, M.
Milk matters: unraveling retronasal aroma release and perception of coffee by combining in vivo nosespace analytics with dynamic sensory methods
2023-01-01 Cleve, N.; Gonzalez Estanol, K.; Khomenko, I.; Cappellin, L.; Beauchamp, J.; Biasioli, F.
Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensity
2022-01-01 Gonzalez Estanol, K.; Libardi, M.; Biasioli, F.; Stieger, M.
Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensity
2022-01-01 Gonzalez-Estanol, K.; Libardi, M.; Biasioli, F.; Stieger, M.
Proton transfer reaction mass spectrometry: a green alternative for food volatilome profiling
2022-01-01 Mazzucotelli, M.; Farneti, B.; Khomenko, I.; Gonzalez-Estanol, K.; Pedrotti, M.; Fragasso, M.; Capozzi, V.; Biasioli, F.