Search Results - "Araújo, Laura"

Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties by Lipan, Leontina, Rusu, Bogdan, Sendra, Esther, Hernández, Francisca, Vázquez‐Araújo, Laura, Vodnar, Dan Cristian, Carbonell‐Barrachina, Ángel A

“…BACKGROUND The combination of the nutritional profile of almond milk with the benefits of probiotic bacteria is an interesting development to meet the demand…”
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A Community-Based Culture Collection for Targeting Novel Plant Growth-Promoting Bacteria from the Sugarcane Microbiome by Armanhi, Jaderson Silveira Leite, de Souza, Rafael Soares Correa, Damasceno, Natália de Brito, de Araújo, Laura M, Imperial, Juan, Arruda, Paulo

“…The soil-plant ecosystem harbors an immense microbial diversity that challenges investigative approaches to study traits underlying plant-microbe association…”
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Assessment of different debittering techniques to valorize orange peel by Deba‐Rementeria, Shuyana, Estrada, Olaia, Goñi‐de‐Cerio, Felipe, Vázquez‐Araújo, Laura

“…Summary Different strategies to reduce bitterness of orange peels were assessed in the present research: (a) blanching in 2% NaCl‐water (SALT), (b) blanching…”
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Effect of product properties and context on the perception of sweetness and liking: A case study with butter cookies by Romeo‐Arroyo, Elena, Mora, María, Pazos, Nahuel, Deba‐Rementeria, Shuyana, Vázquez‐Araújo, Laura

“…Consumption context has been shown to significantly contribute to food acceptance, probably because of affecting food attributes' perception. The present study…”
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Analysis of Volatile Compounds during Food Fermentation by Vázquez-Araújo, Laura

“…Fermented foods from different raw materials (fruits, cereals, milk, etc [...]…”
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Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico‐chemical characterisation by Deba‐Rementeria, Shuyana, Estrada, Olaia, Issa‐Issa, Hanán, Vázquez‐Araújo, Laura

“…Summary To find an innovative use for orange peels discarded in the orange juice‐making process, a fermentative process was assessed using a…”
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Using tactile stimuli to enhance sweet perception in iced tea samples by Lago, Maider, De la Rosa, Jose, Vázquez‐Araújo, Laura

“…The perception and acceptance of food can be influenced by multiple factors, including the sensations generated by the contact with the food surface or its…”
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Age‐related changes in sweetness perception: Exploring the role of cross‐modal interactions by Romeo‐Arroyo, Elena, Mora, María, Boronat, Òscar, Vázquez‐Araújo, Laura

“…Crossmodal strategies have been proven to be useful to enhance sweetness perception, although, in general, the segmentation of consumers is not an essential…”
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Characterization of salt-preserved orange peel using physico-chemical, microbiological, and sensory analyses by Deba-Rementeria, Shuyana, Zugazua-Ganado, Maider, Estrada, Olaia, Regefalk, John, Vázquez-Araújo, Laura

“…A traditional fermentative process typical of North-African countries has been used to develop a new product using orange peels discarded from orange juice…”
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Citizens driving the transition to sustainable urban food systems by Torán-Pereg, Paula, Mora, María, Vázquez-Araújo, Laura, Novoa, Stéfani

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Consumer‐led approach to adapt a food‐odors emotional lexicon for the Spanish population: A tool for designing the scent of food spaces by Romeo‐Arroyo, Elena, Mora, María, Vázquez‐Araújo, Laura

“…Aromas are powerful stimuli capable of triggering emotions. The Geneva Emotion and Odor Scale (GEOS) was developed to measure the affective response to odors,…”
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Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance by Lipan, Leontina, Cano‐Lamadrid, Marina, Vázquez‐Araújo, Laura, Łyczko, Jacek, Moriana, Alfonso, Hernández, Francisca, García‐García, Elena, Carbonell‐Barrachina, Ángel A.

“…HydroSOStainable almonds are harvested from trees cultivated under controlled water stress by using a regulated deficit irrigation (RDI) strategy. The aim of…”
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Feature Papers in Sensory Analysis of Beverages by Vázquez-Araújo, Laura

“…Sensory science is a young discipline that has proven to be very useful for the food and beverage industry, not only to guarantee the quality of the…”
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Rice husk energy production in Brazil: An economic and energy extensive analysis by Silva, Laura Araújo, Santos, Ivan Felipe Silva dos, Machado, Gabriel de Oliveira, Tiago Filho, Geraldo Lúcio, Barros, Regina Mambeli

“…Brazil is one of the most prominent rice producing nations in the world, with an annual output of more than 11 million tons. Rice husk is one of the main…”
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Electrodermal response and its relationship with explicit response in controlled and real contexts: A case study with different beer styles by Larrañaga‐Ayastuy, Eneko, Mora, María, Romeo‐Arroyo, Elena, Esteban, Ekaitz, Vázquez‐Araújo, Laura

“…The aim of the present study was to determine if the electrodermal activity (EDA) associated with the drinking experience of different beer samples could be…”
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Exploring young consumers’ attitudes and emotions to sensory and physicochemical properties of different red wines by Mora, María, Dupas de Matos, Amanda, Vázquez-Araújo, Laura, Puente, Víctor, Hernando, Jesús, Chaya, Carolina

“…[Display omitted] •Flavor and aroma were the most important wine aspects for young consumers.•Price and Protected Designation of Origin of wines were relevant…”
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Eating with the eyes? Tracking food choice in restaurant’s menu by Mora, María, Romeo-Arroyo, Elena, Chaya, Carolina, Gayoso, Lucía, Larrañaga-Ayastuy, E., Vázquez-Araújo, Laura

“…•Higher fixation was linked to dish choice with basic and sensory menus.•The fixation-dish choice relationship was not found in the nutritional menu.•Liking…”
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Consumers’ Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions by Cano‐Lamadrid, Marina, Vázquez‐Araújo, Laura, Sánchez‐Rodríguez, Lucía, Wodyło, Aneta, Carbonell‐Barrachina, Ángel A.

“…Consumers’ preference is essential to improve processed food products quality, but small companies sometimes lacks knowledge or tools to develop consumer…”
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Sustainable and health claims vs sensory properties: Consumers’ opinions and choices using a vegetable dip as example product by Mora, María, Romeo-Arroyo, Elena, Torán-Pereg, Paula, Chaya, Carolina, Vázquez-Araújo, Laura

“…[Display omitted] •Potential claims related to sustainability, production, and health were identified.•Different terms for a similar concept elicited different…”
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Baru Pulp ( Dipteryx alata Vogel): Fruit from the Brazilian Savanna Protects against Oxidative Stress and Increases the Life Expectancy of Caenorhabditis elegans via SOD-3 and DAF-16 by Leite, Natasha Rios, de Araújo, Laura Costa Alves, Dos Santos da Rocha, Paola, Agarrayua, Danielle Araujo, Ávila, Daiana Silva, Carollo, Carlos Alexandre, Silva, Denise Brentan, Estevinho, Leticia Miranda, de Picoli Souza, Kely, Dos Santos, Edson Lucas

“…Fruits are sources of bioactive compounds that are responsible for several biological activities. Therefore, this study aimed to identify the chemical…”
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