Publicaciones (17) Publicaciones de Yolanda Ríos Arias

2024

  1. Children's physiological and behavioural response during the observation, olfaction, manipulation, and consumption of food products with varied textures. Part 2: Solid products

    Food Quality and Preference, Vol. 115

  2. Neuroscience tools to study the effect of the presentation form on food-evoked emotion for senior population

    Food Research International, Vol. 183

2023

  1. Call for emergency action to restore dietary diversity and protect global food systems in times of COVID-19 and beyond: Results from a cross-sectional study in 38 countries

    Heliyon, Vol. 9, Núm. 11

  2. Children's physiological and behavioural response evoked by the observation, olfaction, manipulation, and consumption of food textures. Part 1: Liquid products

    Food Research International, Vol. 165

  3. Identification and applicability of emoji appropriate to describe food experiences in child-centred studies: A comparison between food names and images

    Food Quality and Preference, Vol. 105

  4. The effect of food shape on children's implicit and explicit emotional response

    Food Quality and Preference, Vol. 109

  5. What is behind a facial emoji? The effects of context, age, and gender on children's understanding of emoji

    Food Quality and Preference, Vol. 105

2022

  1. Designing Nutritious and Sustainable Biscuits Using Upcycled Fibre-Rich Ingredients Obtained by Hot Air - Microwave Drying of Orange by-Products

    Plant Foods for Human Nutrition, Vol. 77, Núm. 2, pp. 271-278

  2. Effect of microwave technology and upcycled orange fibre on the quality of gluten-free muffins

    LWT, Vol. 158

  3. Leveraging innovative technologies for designing a healthy and personalized breakfast: Consumer perception of three smart cooking devices in the EU

    Open Research Europe, Vol. 1

2021

  1. EFFECT OF A NEW ORANCE FIBRE INGREDIENT AND MICROWAVE TECHNOLOGY ON QUALITY OF GLUTEN-FREE MUFFINS

    AMPERE 2021 Proceedings - 18th International Conference on Microwave and High Frequency Applications

2020

  1. An Evaluation of the COVID-19 Pandemic and Perceived Social Distancing Policies in Relation to Planning, Selecting, and Preparing Healthy Meals: An Observational Study in 38 Countries Worldwide

    Frontiers in Nutrition, Vol. 7

  2. Understanding children's healthiness and hedonic perception of school meals via structured sorting

    Appetite, Vol. 144

2019

  1. Development of reduced-fat muffins by the application of jet-impingement microwave (JIM) technology

    Journal of Food Engineering, Vol. 262, pp. 131-141

2018

  1. Assessing taste and smell alterations in cancer patients undergoing chemotherapy according to treatment

    Supportive Care in Cancer, Vol. 26, Núm. 12, pp. 4077-4086

2017

  1. Effect of a new microwave-dried orange fibre ingredient vs. a commercial citrus fibre on texture and sensory properties of gluten-free muffins

    Innovative Food Science and Emerging Technologies, Vol. 44, pp. 83-88

2011

  1. Enzimas para la texturización

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 429, pp. 52-56