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Current Research in Food Science|January 13, 2023
Tea pairings: Impact of aromatic congruence on acceptance and sweetness perceptionElena Romeo-Arroyo, María Mora, Luis Noguera-Artiaga, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Sustainable and health claims vs sensory properties: Consumers' opinions and choices using a vegetable dip as example productMaría Mora, Elena Romeo-Arroyo, Paula Torán-Pereg, et al.
Foods (Basel, Switzerland)|March 28, 2024
Consumer Insights to Eco-Design a Hot Sauce: Understanding Household Use for Product Optimization through Focus Groups and a Home-Use-Test StudyPaula Torán-Pereg, Elena Romeo-Arroyo, Stéfani Novoa, et al.
Sensors (Basel, Switzerland)|September 23, 2022
Exploratory Research on Sweetness Perception: Decision Trees to Study Electroencephalographic Data and Its Relationship with the Explicit Response to Sweet Odor, Taste, and FlavorElena Romeo-Arroyo, Javier Soria, María Mora, et al.
Foods (Basel, Switzerland)|June 13, 2025
A Sorting Task with Emojis to Understand Children's Recipe AcceptanceOlatz Urkiaga, María Mora, Elena Romeo-Arroyo, et al.
Foods (Basel, Switzerland)|January 25, 2025
Co-Creating Snacks: A Cross-Cultural Study with Mediterranean Children Within the DELICIOUS ProjectElena Romeo-Arroyo, María Mora, Olatz Urkiaga, et al.
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