AZTI Centro Tecnológico de Investigación Marina y Alimentaria-ko ikertzaileekin lankidetzan egindako argitalpenak (8)

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. 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

  2. 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

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

    Food Quality and Preference, Vol. 109

  4. 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. Children's acceptability profiles for biscuits with different fiber content

    Journal of Texture Studies, Vol. 53, Núm. 1, pp. 41-51

2021

  1. Yuck, this biscuit looks lumpy! neophobic levels and cultural differences drive children's check-all-that-apply (CATA) descriptions and preferences for high-fibre biscuits

    Foods, Vol. 10, Núm. 1