GONZALEZ ESTANOL, KARINA

GONZALEZ ESTANOL, KARINA  

CRI [2022-01 - today]: SENSORY QUALITY  

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Risultati 1 - 11 di 11 (tempo di esecuzione: 0.032 secondi).
Data di pubblicazione Titolo Autore(i) Tipo File
1-gen-2022 Combinare gli alimenti, combinare gli strumenti: studiare l’elaborazione temporale di alimenti composti con l’utilizzo simultaneo di metodi sensoriali e strumentali Gonzalez Estanol, K.; Khomenko, I.; Fontova-Cerda, M.; Cliceri, D.; Stieger, M.; Biasioli, F. -
14-giu-2023 Combining foods, combining tools: understanding in vivoaroma release and sensory perception of composite foods GONZALEZ ESTANOL, K. -
1-gen-2022 Differences in chewing rates lead to differences in dynamic sensory perception and flavour release of composite foods Gonzalez Estanol, K.; Fontova-Cerdà, M.; Khomenko, I.; Biasioli, F.; Stieger, M. -
1-gen-2022 Differences in dynamic sensory perception between reformulated hazelnut chocolate spreads decrease when spreads are consumed with breads and wafers Gonzalez Estanol, K.; Cliceri, D.; Biasioli, F.; Stieger, M. Articolo in rivista
5-gen-2023 Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foods Gonzalez-Estanol, K.; van Bruinessen, M.; Biasioli, F.; Stieger, M. -
1-gen-2023 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 Gonzalez Estanol, K.; Pedrotti, M.; Montova-Cerda, M.; Khomenko, I.; Biasioli, F.; Stieger, M. -
1-gen-2023 In vivo aroma release and perception of composite foods using nose space PTR–ToF–MS analysis with Temporal-Check-All-That-Apply Gonzalez Estanol, K.; Khomenko, I.; Cliceri, D.; Biasioli, F.; Stieger, M. -
1-gen-2023 Milk matters: unraveling retronasal aroma release and perception of coffee by combining in vivo nosespace analytics with dynamic sensory methods Cleve, N.; Gonzalez Estanol, K.; Khomenko, I.; Cappellin, L.; Beauchamp, J.; Biasioli, F. -
1-gen-2022 Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensity Gonzalez Estanol, K.; Libardi, M.; Biasioli, F.; Stieger, M. -
1-gen-2022 Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensity Gonzalez-Estanol, K.; Libardi, M.; Biasioli, F.; Stieger, M. -
1-gen-2022 Proton transfer reaction mass spectrometry: a green alternative for food volatilome profiling Mazzucotelli, M.; Farneti, B.; Khomenko, I.; Gonzalez-Estanol, K.; Pedrotti, M.; Fragasso, M.; Capozzi, V.; Biasioli, F. -