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Food Science & Nutrition|April 2, 2025
Elderly Perception of Protein Products in Relation to Their Neophobic Attitude and Nutritional Protein KnowledgeElizabeth Carrillo, Amparo Tárrega
Journal of Texture Studies|August 13, 2024
Rheological and sensory properties of chickpea and quinoa pastes and gels for plant-based product developmentAndrés Viadel, Laura Laguna, Amparo Tárrega
Food Research International (Ottawa, Ont.)|February 11, 2024
The difficult decision of buying food for others: Which puree will my baby like?Elizabeth Carrillo, Rubén Parrilla, Amparo Tárrega
Food Research International (Ottawa, Ont.)|March 4, 2023
What is the food like that people choke on? A study on food bolus physical properties under different in vitro oral capacitiesMaria Muñoz-Núñez, Laura Laguna, Amparo Tárrega
Physiology & Behavior|August 7, 2024
Exploring the impact of bubble type on sensory stimulation in drinksRuth Picó Munyoz, Amparo Tárrega, Laura Laguna
Comprehensive Reviews in Food Science and Food Safety|August 16, 2023
Origins of thirstiness sensation and current food solutionsRuth Picó-Munyoz, Amparo Tárrega, Laura Laguna
Foods (Basel, Switzerland)|April 30, 2021
Rescuing Flavor Identity and Dynamic Perception in Puréed Dishes; A Restructuring Solution for the Purée DietElizabeth Carrillo, Laura Laguna, Carla Arancibia, et al.
Foods (Basel, Switzerland)|March 3, 2021
Consumer Response to Cake with Apple Pomace as a Sustainable Source of FibreAna Curutchet, Julieta Trias, Amparo Tárrega, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|June 6, 2019
Blueberry pomace as a source of antioxidant fibre in cookies: Consumer's expectations and critical attributes for developing a new productAna Curutchet, Sonia Cozzano, Amparo Tárrega, et al.
Foods (Basel, Switzerland)|September 28, 2021
External Quality of Mandarins: Influence of Fruit Appearance Characteristics on Consumer ChoicePaula Tarancón, Amparo Tárrega, Mónica González, et al.
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