Karina Gonzalez-Estanol

Publication Activity (10 Years)

Years Active: 2022-2024
Publications (10 Years): 7

Top Topics

Magnetic Resonance

Top Venues

Journal of agricultural and food chemistry

Food & function

Journal of food science

This page only lists publications with an associated author ORCID identifier.

Publications

Karina Gonzalez-Estanol, Michele Pedrotti, Mònica Fontova-Cerdà, Iuliia Khomenko, Franco Biasioli, Markus Stieger
Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods. Journal of agricultural and food chemistry 72 (12) (2024)
Karina Gonzalez-Estanol, Michele Pedrotti, Mònica Fontova-Cerdà, Iuliia Khomenko, Franco Biasioli, Markus Stieger
Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods. Journal of agricultural and food chemistry 72 (12) (2024)
Karina Gonzalez-Estanol, Michele Pedrotti, Mònica Fontova-Cerdà, Iuliia Khomenko, Franco Biasioli, Markus Stieger
Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods. Journal of agricultural and food chemistry (2024)
Karina Gonzalez-Estanol, Michele Pedrotti, Mònica Fontova-Cerdà, Iuliia Khomenko, Franco Biasioli, Markus Stieger
Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods. Journal of agricultural and food chemistry 72 (12) (2024)
Karina Gonzalez-Estanol, Michele Pedrotti, Mònica Fontova-Cerdà, Iuliia Khomenko, Franco Biasioli, Markus Stieger
Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods. Journal of agricultural and food chemistry 72 (12) (2024)
Karina Gonzalez-Estanol, Marieke van Bruinessen, Franco Biasioli, Markus Stieger
Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foods. Journal of food science (2023)
Karina Gonzalez-Estanol, Maddalena Libardi, Franco Biasioli, Markus Stieger
Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensity. Food & function 13 (9) (2022)