Zobrazeno 1 - 10
of 75
pro vyhledávání: '"Carolina Chaya"'
Autor:
Cristina Horrillo-García, Laura Sánchez García, Ana María Cintora-Sanz, Manuel José González-León, Carolina Chaya-Romero, Victor Quesada-Cubo, Joaquín Antonio Rendo-Murillo
Publikováno v:
Anales de Pediatría (English Edition), Vol 100, Iss 1, Pp 3-12 (2024)
Introduction: Bronchiolitis poses a considerable challenge during its seasonal peak, overwhelming the material and human resources available to care for affected patients. As a result, interhospital transfers increase exponentially. We did not find a
Externí odkaz:
https://doaj.org/article/0a0037ef1b4442c3b7d73c4c8c4ffef1
Autor:
Celia Criado, Carolina Muñoz-González, María Mora, Virginia Fernández-Ruíz, Carolina Chaya, María Angeles Pozo-Bayón
Publikováno v:
Foods, Vol 11, Iss 19, p 3104 (2022)
The relationship between oral physiology (e.g., salivary protein content) and aroma perception over wine consumption was investigated in previous work. However, the relationship between oral physiology and the consumer’s response to wine is unknown
Externí odkaz:
https://doaj.org/article/105d0cdec317472f91a6c74d70e41a9c
Publikováno v:
Sustainability; Volume 15; Issue 12; Pages: 9407
The shift towards healthier and sustainable food consumption requires a greater variety of plant-based products. This study aimed to determine how the mechanical and sensory properties of three different pulse gels (chickpea, lentil, or red lentil fl
Publikováno v:
International Journal of Gastronomy and Food Science. 32:100681
Autor:
María Pérez-Jiménez, Carolina Muñoz-González, Carolina Chaya, Virginia Fernández-Ruiz, María Dolores Álvarez, Beatriz Herranz, María Ángeles Pozo-Bayón
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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This study focus for the first time, in looking for age-gender effects on in vivo volatile release during wine consumption, also considering oral physiological differences (e.g. saliva composition). To do so, the in-mouth Head Space Sorptive Extracti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea85a60d4f37ca52c1d2aa08cd879071
http://hdl.handle.net/10261/279196
http://hdl.handle.net/10261/279196
Publikováno v:
Engenharia Agrícola, Vol 26, Iss 2, Pp 354-364 (2006)
O Coeficiente Global de Perdas de Calor (U) permite o equacionamento das necessidades térmicas de uma casa de vegetação climatizada. No presente trabalho, determinou-se esse coeficiente cujo referencial foi uma casa de vegetação localizada em Ma
Externí odkaz:
https://doaj.org/article/52350aa7e97b4dcc9e5f5cf5389caace
Publikováno v:
Food Quality And Preference, ISSN 0950-3293, 2019-09, Vol. 76
Archivo Digital UPM
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Archivo Digital UPM
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Studies related to the measurement of the emotional response and its relationship with preferences and consumer behavior are gaining relevance in the last years. Some of them have highlighted the influence of individual factors, such as personality,
Autor:
Andrea Echevarrías-Marco, Amanda Dupas de Matos, Celia Criado, Carolina Chaya, María Ángeles Pozo-Bayón
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The Time-Intensity (TI) method evaluates the perceived intensity of a sensation over time, and it is a suitable method to measure perception changes during and/or after consumption. Compared to static methods, TI requires additional training and more
Publikováno v:
Food Quality And Preference, ISSN 0950-3293, 2019-01, Vol. 71
Archivo Digital UPM
Universidad Politécnica de Madrid
Archivo Digital UPM
Universidad Politécnica de Madrid
Emotional response has been the subject of many studies during the last years. Many studies have shown the importance of using consumers to generate emotional lexicons. Chaya et al. (2015) developed a consumer defined (CD) lexicon to assess emotional