Yolanda
Ríos Arias
Publicaciones (17) Publicaciones de Yolanda Ríos Arias
2024
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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
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Neuroscience tools to study the effect of the presentation form on food-evoked emotion for senior population
Food Research International, Vol. 183
2023
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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
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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
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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
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The effect of food shape on children's implicit and explicit emotional response
Food Quality and Preference, Vol. 109
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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
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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
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Effect of microwave technology and upcycled orange fibre on the quality of gluten-free muffins
LWT, Vol. 158
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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
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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
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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
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Understanding children's healthiness and hedonic perception of school meals via structured sorting
Appetite, Vol. 144
2019
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Development of reduced-fat muffins by the application of jet-impingement microwave (JIM) technology
Journal of Food Engineering, Vol. 262, pp. 131-141
2018
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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
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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
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Enzimas para la texturización
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 429, pp. 52-56