Zerrendatu honen arabera: egilea "10ab293e89dd4746d31fb98ef76b2f06"
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Citizens driving the transition to sustainable urban food systems
Torán Pereg, Paula; Mora Gijón, María; VÁZQUEZ-ARAÚJO, LAURA; Novoa, Stefani (Elsevier, 2023)Reaching a sustainable future in which cities characteristics meet all needs and expectations of citizens is an ambitious challenge at a global level. The present study aimed to identify appropriate ways to transform ... -
Consumer behavior in confinement times: Food choice and cooking attitudes in Spain
Romeo-Arroyo, Elena; Mora Gijón, María; VÁZQUEZ-ARAÚJO, LAURA (Elsevier, 2020)The present study provides an overview of the food related behavior of the Spanish population during the confinement period due to the Covid-19 sanitary emergency. A national survey was responded by 600 volunteers, who ... -
Eating with the eyes? Tracking food choice in restaurant’s menu
Mora Gijón, María; Romeo-Arroyo, Elena; CHAYA ROMERO, CAROLINA; Gayoso, Lucía; Larrañaga-Ayastuy, Eneko; VÁZQUEZ-ARAÚJO, LAURA (Elsevier, 2023)Digitalization is considered the industrial revolution of the 21st century, helping companies to become more efficient and value-driven. This trend also reaches the restaurant sector, being present in all its spaces and ... -
Exploratory Research on Sweetness Perception: Decision Trees to Study Electroencephalographic Data and Its Relationship with the Explicit Response to Sweet Odor, Taste, and Flavor
Romeo-Arroyo, Elena; soria, javier; Mora Gijón, María; Laport Lopez, Francisco; Moreno Fdz. de Leceta, Aitor; VÁZQUEZ-ARAÚJO, LAURA (MDPI, 2022)Using implicit responses to determine consumers’ response to different stimuli is becoming a popular approach, but research is still needed to understand the outputs of the different technologies used to collect data. ... -
Exploring Basque Gastronomy Identity through Recipes and Consumers Interviews
Urkiaga Mendikute, Olatz; Mora Gijón, María; Romeo-Arroyo, Elena; VÁZQUEZ-ARAÚJO, LAURA (Elsevier, 2026-03-06)The present study investigated how sensory stimuli, particularly olfactory stimuli from various aromas of herbs, spices, and ingredients, as well as visual stimuli including recipes photos, could contribute to the ... -
Sustainable and health claims vs sensory properties: Consumers’ opinions and choices using a vegetable dip as example product
Mora Gijón, María; Romeo-Arroyo, Elena; Torán Pereg, Paula; Chaya Romero, Carolina; VÁZQUEZ-ARAÚJO, LAURA (Elsevier, 2020)New foods development is always challenging, and including consumers’ opinion during the design process is crucial to increase a successful welcome of the product in the market. During the present study, a whole product ... -
Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception
Romeo-Arroyo, Elena; Mora Gijón, María; Noguera-Artiaga, Luis; VÁZQUEZ-ARAÚJO, LAURA (Elsevier, 2023)Food pairing is a relevant tool for the food industry and for culinary professionals to develop successful flavor combinations and memorable experiences, but it could also be useful for encouraging consumers to adhere to ... -
Understanding food sustainability from a consumer perspective: a cross-cultural exploration
Torán Pereg, Paula; Mora Gijón, María; Thomsen, Marianne; Palkova, Zuzana; Novoa, Stefani; VÁZQUEZ-ARAÚJO, LAURA (Elsevier, 2023)To successfully transition to more sustainable diets, it is necessary to understand consumers’ demands and expectations. The present exploratory research shows a cross-cultural study (Spain, Slovakia, Denmark) in ...
