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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | may-2013 | A new sensory tool to analyse the oral trajectory of biscuits with different fat and fibre contents | Laguna Cruañes, Laura CSIC ORCID; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 2019 | An integrative salivary approach regarding palate cleansers in wine tasting | Taladrid, Diego CSIC ORCID CVN; Lorente, Laura; Bartolomé, Begoña CSIC ORCID ; Moreno-Arribas, M. Victoria CSIC ORCID ; Laguna Cruañes, Laura CSIC ORCID | artículo |
| openAccess |  | 3-mar-2020 | Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers | Tárrega, Amparo CSIC ORCID; Rizo, Arantxa; Murciano, Ana; Laguna Cruañes, Laura CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 13-dic-2020 | Attitudes of Spaniards towards meat reduction in the diet and alternative products | Tárrega, Amparo CSIC ORCID; Rizo, Arantxa; Murciano, Ana; Laguna Cruañes, Laura CSIC ORCID; Fiszman, Susana CSIC ORCID | comunicación de congreso |
| closedAccess |  | 5-sep-2010 | Balancing texture and other sensorial features in low fat short biscuits | Laguna Cruañes, Laura CSIC ORCID; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | jun-2012 | Balancing texture and other sensory features in reduced fat short-dough biscuits | Laguna Cruañes, Laura CSIC ORCID; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| openAccess |  | 5-nov-2019 | Bioengineering Tools to Aid the Study of Oral Processing Deficiencies: A Pathway to Tailored Food Products | Laguna Cruañes, Laura CSIC ORCID; Tárrega, Amparo CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 28-jul-2019 | Bread or beer: What is tweeted on gluten-free | Puerta, Patricia CSIC ORCID; Laguna Cruañes, Laura CSIC ORCID; Vidal, Leticia; Ares, Gastón; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | comunicación de congreso |
| openAccess |  | 9-jul-2022 | Characterization of Dysphagia Thickeners Using Texture Analysis-What Information Can Be Useful? | Baixauli, Raquel CSIC; Bolivar-Prados, Mireia; Ismael-Mohammed, Kovan; Clavé, Pere; Tárrega, Amparo CSIC ORCID; Laguna Cruañes, Laura CSIC ORCID | artículo |
| openAccess |  | 11-jun-2020 | Co-occurrence networks of Twitter content after manual or automatic processing. A case- study on “gluten-free” | Puerta, Patricia CSIC ORCID; Laguna Cruañes, Laura CSIC ORCID; Vidal, Leticia; Ares, Gastón; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | artículo |
| openAccess |  | 15-jun-2022 | Coeliac consumers’ expectations and eye fixations on commercial gluten-free bread packages | Puerta, Patricia CSIC ORCID; Carrillo, Elizabeth CSIC ORCID; Badia Olmos, Celia; Laguna Cruañes, Laura CSIC ORCID; Rosell, Cristina M. CSIC ORCID ; Tárrega, Amparo CSIC ORCID | artículo |
| closedAccess |  | 1-mar-2022 | ¿Cómo afrontan los consumidores la transición hacia un menor consumo de carne? | Laguna Cruañes, Laura CSIC ORCID; Rizo, Arantxa; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | artículo |
| closedAccess |  | 2022 | Consumer Perception as a Criterion for Process Design | Laguna Cruañes, Laura CSIC ORCID; Tárrega, Amparo CSIC ORCID; Fiszman, Susana CSIC ORCID | capítulo de libro |
| closedAccess |  | 14-may-2012 | Consumer perception of thickeners as food additives | Varela, Paula CSIC; Laguna Cruañes, Laura CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| openAccess |  | 2018 | Desarrollo de recetas bajas en sal sazonadas con extractos de uva: evaluación sensorial y estudio de consumidores | Taladrid, Diego CSIC ORCID CVN; Lorente, Laura; Laguna Cruañes, Laura CSIC ORCID; Bartolomé, Begoña CSIC ORCID ; Moreno-Arribas, M. Victoria CSIC ORCID | comunicación de congreso |
| closedAccess |  | 2019 | Development of low salt recipes seasoned with grape extracts: sensorial evaluation and consumer study | Taladrid, Diego CSIC ORCID CVN; Lorente, Laura; Laguna Cruañes, Laura CSIC ORCID; Bartolomé, Begoña CSIC ORCID ; Moreno-Arribas, M. Victoria CSIC ORCID | póster de congreso |
| openAccess |  | 2020 | Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal? | Laguna Cruañes, Laura CSIC ORCID; Gómez, Beatriz; Garrido, María D.; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID; Linares, María B. | artículo |
| openAccess |  | 18-abr-2022 | Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption | Badia Olmos, Celia; Laguna Cruañes, Laura CSIC ORCID; Rizo, Arantxa; Tárrega, Amparo CSIC ORCID | artículo |
| openAccess |  | 2-abr-2023 | Early changes in elderly food habits related to reduced protein intake | Carrillo, Elizabeth CSIC ORCID; Chaya, C.; Viadel, Andrés CSIC; Laguna Cruañes, Laura CSIC ORCID; Tárrega, Amparo CSIC ORCID | artículo |
| closedAccess |  | 7-abr-2013 | Eating quality of biscuits evaluated via temporal dominance of sensations (TDS): Effect of fat and fiber content and its relation with consumer acceptability | Laguna Cruañes, Laura CSIC ORCID; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | comunicación de congreso |
