Tárrega A.
22
Coauthors
6
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2014 | 2 |
| 2020 | 1 |
| 2021 | 2 |
| 2022 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de los alimentos | 2 |
| Percepción | 1 |
| Marketing | 1 |
| Comportamiento del consumidor | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Alimentación y bebidas | 4 |
| Tecnología alimentaria | 2 |
| Publicidad y relaciones públicas | 1 |
| Textiles | 1 |
| Tecnología de las bebidas | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 6 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Martínez‐monzó J. | 4 |
| P. García-Segovia | 4 |
| Iborra-Bernad C. | 2 |
| Laguna L. | 2 |
| Cristina M. Rosell | 2 |
| Puerta P. | 2 |
| Badia-Olmos C. | 1 |
| Carrillo E. | 1 |
| García-Alcaraz V. | 1 |
| Garzón R. | 1 |
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Top Keywords
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Publicaciones del autor
Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis
ArticleAbstract: The purpose of this work was to compare carrots with similar firmness cooked by traditional cookingPalabras claves:Carrots, Cook-vide, Cooking treatments, Response Surface Methodology, Sensorial analyses, Sous-videAutores:Iborra-Bernad C., Martínez‐monzó J., P. García-Segovia, Tárrega A.Fuentes:scopusConsumer perception and acceptability of microalgae based breadstick
ArticleAbstract: The demand for sustainable and healthy food is increasing. Therefore, it is necessary to find new soPalabras claves:check all that apply questionnaire, consumers’ expectations, microalgae, Neophobia, perceptions and acceptance, realistic locationAutores:García-Alcaraz V., Martínez‐monzó J., P. García-Segovia, Tárrega A.Fuentes:scopusAdvantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects
ArticleAbstract: The comparison between equivalent cooking treatments should be applied in a systematic way. This stuPalabras claves:ANTHOCYANINS, COLOR, FIRMNESS, Response Surface Methodology, Sensory analysesAutores:Iborra-Bernad C., Martínez‐monzó J., P. García-Segovia, Tárrega A.Fuentes:scopusPhotograph based evaluation of consumer expectation on healthiness, fullness, and acceptance of sandwiches as convenience food
ArticleAbstract: Sandwiches are the most common “casual-food” consumed by all age groups in Spain. Due to the importaPalabras claves:acceptance, Consumer expectations, Healthiness, Sandwiches, visual assessmentAutores:Martínez‐monzó J., P. García-Segovia, Pagán-Moreno M.J., Tárrega A.Fuentes:scopusCoeliac consumers’ expectations and eye fixations on commercial gluten-free bread packages
ArticleAbstract: The aim of this work was to investigate coeliac consumers' expected acceptability and trust in commePalabras claves:Coeliac consumers, Expected acceptance, Eye-tracking, gluten-free bread, trustAutores:Badia-Olmos C., Carrillo E., Cristina M. Rosell, Laguna L., Puerta P., Tárrega A.Fuentes:scopus