GONZALEZ ESTANOL, KARINA
GONZALEZ ESTANOL, KARINA
CRI [2022-01 - today]: SENSORY QUALITY
Influence of chewing rate and food composition on in vivo aroma release and perception of composite foods
2024-01-01 Gonzalez Estanol, K.; Pedrotti, M.; Fontova-Cerdà, M.; Khomenko, I.; 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 aroma release and perception of composite foods using nose space PTR–ToF–MS analysis with Temporal-Check-All-That-Apply
2023-05-01 Gonzalez Estanol, K.; Khomenko, I.; Cliceri, D.; 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.
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.
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.