Laura Vázquez-Araújo

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 10

Top Venues

Foods (Basel, Switzerland)

Journal of food science

Nutrients

Sensors (Basel, Switzerland)

Basque Culinary Center

Universidad Miguel Hernández de Elche (PHD)

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

Affiliation History

Basque Culinary Center Nov 06 2017

Spain

Research Coordinator :: BCCInnovation

HIJOS DE RIVERA S.A.U. May 04 2014 - Oct 31 2017

Spain

Head of Sensory Research and Development :: Quality Department

Universidad de Vigo Feb 01 2012 - May 04 2014

Spain

Ph.D. - Researcher :: Chemical Engeneering Department

Kansas State University Sep 05 2010 - Oct 29 2011

United States

Research Assistant Professor :: Human Ecology

Kansas State University Sep 01 2009 - Sep 04 2010

United States

Research Associate :: Human Ecology

Universidad Miguel Hernández de Elche Oct 30 2007 - Mar 20 2009

Spain

Profesor Asociado :: Departamento de Tecnología Agroalimentaria

Education History

Universidad Miguel Hernández de Elche Jan 01 2006 - Feb 07 2008

Spain

PHD :: Departamento de Tecnología Agroalimentaria

Publications

Iñaki Diez-Ozaeta, Laura Vázquez-Araújo, Olaia Estrada, Telmo Puente, John Regefalk
Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and Rice-Based Beverages: A Step towards Innovative Plant-Based Alternatives. Foods (Basel, Switzerland) 13 (5) (2024)
Paula Torán-Pereg, Elena Romeo-Arroyo, Stéfani Novoa, Guillermo Pardo, Laura Vázquez-Araújo
Consumer Insights to Eco-Design a Hot Sauce: Understanding Household Use for Product Optimization through Focus Groups and a Home-Use-Test Study. Foods (Basel, Switzerland) 13 (6) (2024)
Paula Torán-Pereg, Elena Romeo-Arroyo, Stéfani Novoa, Guillermo Pardo, Laura Vázquez-Araújo
Consumer Insights to Eco-Design a Hot Sauce: Understanding Household Use for Product Optimization through Focus Groups and a Home-Use-Test Study. Foods (Basel, Switzerland) 13 (6) (2024)
Iñaki Diez-Ozaeta, Laura Vázquez-Araújo, Olaia Estrada, Telmo Puente, John Regefalk
Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and Rice-Based Beverages: A Step towards Innovative Plant-Based Alternatives. Foods (Basel, Switzerland) 13 (5) (2024)
Laura Vázquez-Araújo
Analysis of Volatile Compounds during Food Fermentation. Foods (Basel, Switzerland) 12 (19) (2023)
Paula Torán-Pereg, Shuyana Deba-Rementeria, Olaia Estrada, Guillermo Pardo, Laura Vázquez-Araújo
Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials. Foods (Basel, Switzerland) 12 (19) (2023)
Elena Romeo-Arroyo, Javier Soria, María Mora, Francisco Laport, Aitor Moreno-Fernandez-de-Leceta, Laura Vázquez-Araújo
Exploratory Research on Sweetness Perception: Decision Trees to Study Electroencephalographic Data and Its Relationship with the Explicit Response to Sweet Odor, Taste, and Flavor. Sensors (Basel, Switzerland) 22 (18) (2022)
Valentina Ponzo, Marianna Pellegrini, Paola Costelli, Laura Vázquez-Araújo, Lucía Gayoso, Chiara D'Eusebio, Ezio Ghigo, Simona Bo
Strategies for Reducing Salt and Sugar Intakes in Individuals at Increased Cardiometabolic Risk. Nutrients 13 (1) (2021)
Leontina Lipan, Marina Cano Lamadrid, Laura Vázquez-Araújo, Jacek Łyczko, Alfonso Moriana, Francisca Hernández-García, Elena García-García, Angel Antonio Carbonell-Barrachina
Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance. Journal of food science 85 (11) (2020)
Marina Cano Lamadrid, Laura Vázquez-Araújo, Lucía Sánchez-Rodríguez, Aneta Wodyło, Angel Antonio Carbonell-Barrachina
Consumers' Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions. Journal of food science 83 (12) (2018)

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Publication Activity (10 Years)

Top Topics

Top Venues

Laura Vázquez-Araújo