Vázquez-Araújo L - Search Results

1

Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance.

Lipan L, Cano-Lamadrid M, Vázquez-Araújo L, Łyczko J, Moriana A, Hernández F, García-García E, Carbonell-Barrachina ÁA. Lipan L, et al. J Food Sci. 2020 Nov;85(11):3969-3980. doi: 10.1111/1750-3841.15481. Epub 2020 Oct 13. J Food Sci. 2020. PMID: 33051880

2

Presence of arsenic in agricultural products from arsenic-endemic areas and strategies to reduce arsenic intake in rural villages.

Carbonell-Barrachina AA, Signes-Pastor AJ, Vázquez-Araújo L, Burló F, Sengupta B. Carbonell-Barrachina AA, et al. Mol Nutr Food Res. 2009 May;53(5):531-41. doi: 10.1002/mnfr.200900038. Mol Nutr Food Res. 2009. PMID: 19382147 Review.

3

Comparative post-harvest behaviour of traditional and virus-resistant Muchamiel tomatoes.

Alonso A, García-Martínez S, Vázquez-Araújo L, Ruiz JJ, Carbonell-Barrachina AA. Alonso A, et al. J Sci Food Agric. 2010 Apr 30;90(6):1056-62. doi: 10.1002/jsfa.3920. J Sci Food Agric. 2010. PMID: 20355147

4

Volatile composition and sensory analysis of Italian gianduja torrone.

Speziale M, Vázquez-Araújo L, Mincione A, Carbonell-Barrachina AA. Speziale M, et al. J Sci Food Agric. 2010 Aug 15;90(10):1605-13. doi: 10.1002/jsfa.3987. J Sci Food Agric. 2010. PMID: 20564456

5

Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.).

Calín-Sánchez A, Martínez JJ, Vázquez-Araújo L, Burló F, Melgarejo P, Carbonell-Barrachina AA. Calín-Sánchez A, et al. J Sci Food Agric. 2011 Feb;91(3):586-92. doi: 10.1002/jsfa.4230. Epub 2010 Nov 22. J Sci Food Agric. 2011. PMID: 21218496

6

Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries.

Vázquez-Araújo L, Chambers E 4th, Adhikari K, Carbonell-Barrachina ÁA. Vázquez-Araújo L, et al. J Food Sci. 2010 Sep;75(7):S398-404. doi: 10.1111/j.1750-3841.2010.01779.x. J Food Sci. 2010. PMID: 21535574

7

Volatile composition of pomegranates from 9 Spanish cultivars using headspace solid phase microextraction.

Melgarejo P, Calín-Sánchez Á, Vázquez-Araújo L, Hernández F, Martínez JJ, Legua P, Carbonell-Barrachina ÁA. Melgarejo P, et al. J Food Sci. 2011 Jan-Feb;76(1):S114-20. doi: 10.1111/j.1750-3841.2010.01945.x. Epub 2011 Jan 6. J Food Sci. 2011. PMID: 21535709

8

Volatile compounds in light, medium, and dark black walnut and their influence on the sensory aromatic profile.

Lee J, Vázquez-Araújo L, Adhikari K, Warmund M, Elmore J. Lee J, et al. J Food Sci. 2011 Mar;76(2):C199-204. doi: 10.1111/j.1750-3841.2010.02014.x. J Food Sci. 2011. PMID: 21535735

9

Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices.

Vázquez-Araújo L, Chambers E 4th, Adhikari K, Hough G, Carbonell-Barrachina AA. Vázquez-Araújo L, et al. Meat Sci. 2013 Jan;93(1):61-6. doi: 10.1016/j.meatsci.2012.07.013. Epub 2012 Aug 6. Meat Sci. 2013. PMID: 22910805

10

Cross-cultural perception of six commercial olive oils: A study with Spanish and US consumers.

Vázquez-Araújo L, Adhikari K, Chambers E 4th, Chambers DH, Carbonell-Barrachina AA. Vázquez-Araújo L, et al. Food Sci Technol Int. 2015 Sep;21(6):454-66. doi: 10.1177/1082013214543806. Epub 2014 Jul 15. Food Sci Technol Int. 2015. PMID: 25028154

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