Search Results - Gonzalez-Estanol, Karina

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  1. 1
    Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foods

    Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foods by Gonzalez‐Estanol, Karina, Bruinessen, Marieke, Biasioli, Franco, Stieger, Markus

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  2. 2
    Proton transfer reaction mass spectrometry: A green alternative for food volatilome profiling

    Proton transfer reaction mass spectrometry: A green alternative for food volatilome profiling by Mazzucotelli, Maria, Farneti, Brian, Khomenko, Iuliia, Gonzalez-Estanol, Karina, Pedrotti, Michele, Fragasso, Mariagiovanna, Capozzi, Vittorio, Biasioli, Franco

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  3. 3
    Can flavour and texture defects of plant-based burger patties be mitigated by combining them with a bun and tomato sauce?

    Can flavour and texture defects of plant-based burger patties be mitigated by combining them with a bun and tomato sauce? by Gonzalez-Estanol, Karina, Orr, Rebekah E., Hort, Joanne, Stieger, Markus

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  4. 4
    Differences in dynamic sensory perception between reformulated hazelnut chocolate spreads decrease when spreads are consumed with breads and wafers

    Differences in dynamic sensory perception between reformulated hazelnut chocolate spreads decrease when spreads are consumed with breads and wafers by Gonzalez-Estanol, Karina, Cliceri, Danny, Biasioli, Franco, Stieger, Markus

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  5. 5
    Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensity

    Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensity by Gonzalez-Estanol, Karina, Libardi, Maddalena, Biasioli, Franco, Stieger, Markus

    Published in Food & function
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  6. 6
    In vivo aroma release and perception of composite foods using nose space PTR–ToF–MS analysis with Temporal-Check-All-That-Apply

    In vivo aroma release and perception of composite foods using nose space PTR–ToF–MS analysis with Temporal-Check-All-That-Apply by Gonzalez-Estanol, Karina, Khomenko, Iuliia, Cliceri, Danny, Biasioli, Franco, Stieger, Markus

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  7. 7
    Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods

    Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods by Gonzalez-Estanol, Karina, Pedrotti, Michele, Fontova-Cerdà, Mònica, Khomenko, Iuliia, Biasioli, Franco, Stieger, Markus

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  8. 8
    Kaffee & Milch: Einfluss von Röstgrad und Milchtyp auf die dynamische retronasale Aromafreisetzung und ‐wahrnehmung

    Kaffee & Milch: Einfluss von Röstgrad und Milchtyp auf die dynamische retronasale Aromafreisetzung und ‐wahrnehmung by Cleve, Nina, Gonzalez‐Estanol, Karina, Khomenko, Iuliia, Pedrotti, Michele, Cappellin, Luca, Beauchamp, Jonathan, Biasioli, Franco

    Published in Lebensmittelchemie
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  9. 9
    Kaffee & Milch: Einfluss von Röstgrad und Milchtyp auf die dynamische retronasale Aromafreisetzung und ‐wahrnehmung

    Kaffee & Milch: Einfluss von Röstgrad und Milchtyp auf die dynamische retronasale Aromafreisetzung und ‐wahrnehmung by Cleve, Nina, Karina Gonzalez‐Estanol, Khomenko, Iuliia, Pedrotti, Michele, Cappellin, Luca, Beauchamp, Jonathan, Biasioli, Franco

    Published in Lebensmittelchemie
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