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Food Quality and Preference|September 21, 2021
How has COVID-19, lockdown and social distancing changed alcohol drinking patterns? A cross-cultural perspective between britons and spaniardsHeber Rodrigues, Dominique Valentin, Ernesto Franco-Luesma, et al.
Food Quality and Preference|November 29, 2021
To fear the unknown: Covid-19 confinement, fear, and food choiceCarlos Gómez-Corona, Vonimihaingo Ramaroson Rakotosamimanana, María Pilar Sáenz-Navajas, et al.
Food Research International (Ottawa, Ont.)|April 3, 2018
Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct?Wendy V Parr, Dominique Valentin, Jason Breitmeyer, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Reducing the sodium content without modifying the quality of beef burgers by adding micronized saltJuan D Rios-Mera, Erick Saldaña, Melina L M Cruzado-Bravo, et al.
Food Chemistry|April 15, 2017
Sensory and chemical drivers of wine minerality aroma: An application to Chablis winesHeber Rodrigues, María-Pilar Sáenz-Navajas, Ernesto Franco-Luesma, et al.
Meat Science|November 10, 2019
Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgersJuan D Rios-Mera, Erick Saldaña, Melina L M Cruzado-Bravo, et al.
Frontiers in Microbiology|October 31, 2018
Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+ProjectYves Waché, Thuy-Le Do, Thi-Bao-Hoa Do, et al.
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