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Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|June 21, 2013
Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodologyAurora Pintor, Patricia Severiano-Pérez, Alfonso TotosausJournal of the Science of Food and Agriculture|May 10, 2021
Effect of information about mandarin internal maturity on consumer hedonic and sensory expectations: a cross-cultural study in Spain and MexicoPaula Tarancón, Aurora Pintor-Jardines, Héctor B Escalona-Buendía, et al.Foods (Basel, Switzerland)|September 9, 2022
Understanding Blood versus Blond Orange Consumption: A Cross-Cultural Study in Four CountriesAdrián Giménez-Sanchis, Kui Zhong, Aurora Pintor, et al.Journal of Texture Studies|August 20, 2024
Chasing the chill: Unveiling the dynamic flavors and textures of ice cream formulationsAurora Pintor-Jardines, Mariana Luque-Ramírez, Paula Varela, et al.Journal of the Science of Food and Agriculture|March 18, 2026
Modulation of physicochemical, textural, rheological, and thermal properties of beeswax oleogels based on the cooling rate and oil phaseJulia De Los Santos-Trinidad, Aurora Pintor-Jardines, Eduardo Jaime Vernon-Carter, et al.Foods (Basel, Switzerland)|July 15, 2026
Bioactive Compounds from Agro-Industrial By-Products: Green Recovery Technologies, Analytical Characterization, and Industrial ApplicationsJessica J Hurtado-Rios, Yenizey M Alvarez-Cisneros, Héctor Escalona-Buendía, et al.Pageof 1