Listar Artikuluak-Gastronomia por publicado en "Food Research International"

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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 ...
What is gastronomic identity? Exploring its definition and perception through sensory stimuli and projective mapping

Urkiaga Mendikute, Olatz; Romeo-Arroyo, Elena; Mora Gijón, María; VÁZQUEZ-ARAÚJO, LAURA (Elsevier, 2026-04)

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 definition ...