List of works - Amparo Tarrega

Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage

scientific article published on 01 August 2012

Blueberry pomace as a source of antioxidant fibre in cookies: Consumer's expectations and critical attributes for developing a new product

scientific article published on 04 June 2019

Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful?

scientific article published in 2022

Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking

scientific article published on 09 April 2020

Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients.

scientific article

Consumer-orientated development of hybrid beef burger and sausage analogues

scientific article

Dark chocolate acceptability: influence of cocoa origin and processing conditions

scientific article published on 10 August 2011

Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal?

scientific article published on 08 September 2020

Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption

scientific article published in 2022

Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach

scientific article published on 21 March 2019

Evaluation of Some Ingredients and Energy Content on Front-of-Pack Cereal Bar Labeling as Drivers of Choice and Perception of Healthiness: A Case Study with Exercisers

scientific article published on 24 July 2019

Expectations of food satiation and satiety reviewed with special focus on food properties

scientific article

High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality

scientific article published on 14 April 2014

Impact of composition and texture of protein-added yogurts on oral activity

article

Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes.

scientific article

In-mouth mechanisms leading to flavor release and perception.

scientific article published on January 2011

Influence of label information on dark chocolate acceptability

scientific article published on 13 December 2011

Inulin blend as prebiotic and fat replacer in dairy desserts: optimization by response surface methodology.

scientific article

Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness

scientific article published on August 2017

Oral Processing Studies: Why Multidisiciplinary?

scientific article published on 03 July 2020

Partial purification and characterization of polyphenol oxidase from persimmon

scientific article published on 24 February 2014

Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch-An In Vitro Approach.

scientific article published in May 2019

Relating texture perception of cooked ham to the bolus evolution in the mouth

scientific article published on 01 March 2018

The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition.

scientific article

The dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations technique.

scientific article published on 04 May 2017

The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer.

scientific article

Yogurt viscosity and fruit pieces affect satiating capacity expectations

scientific article published on 09 September 2016

List of works by Amparo Tarrega

Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage

Blueberry pomace as a source of antioxidant fibre in cookies: Consumer's expectations and critical attributes for developing a new product

Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful?

Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking

Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients.

Consumer-orientated development of hybrid beef burger and sausage analogues

Dark chocolate acceptability: influence of cocoa origin and processing conditions

Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal?

Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption

Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach

Evaluation of Some Ingredients and Energy Content on Front-of-Pack Cereal Bar Labeling as Drivers of Choice and Perception of Healthiness: A Case Study with Exercisers

Expectations of food satiation and satiety reviewed with special focus on food properties

High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality

Impact of composition and texture of protein-added yogurts on oral activity

Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes.

In-mouth mechanisms leading to flavor release and perception.

Influence of label information on dark chocolate acceptability

Inulin blend as prebiotic and fat replacer in dairy desserts: optimization by response surface methodology.

Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness

Oral Processing Studies: Why Multidisiciplinary?

Partial purification and characterization of polyphenol oxidase from persimmon

Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch-An In Vitro Approach.

Relating texture perception of cooked ham to the bolus evolution in the mouth

The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition.

The dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations technique.

The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer.

Yogurt viscosity and fruit pieces affect satiating capacity expectations