Tárrega A - Search Results

1

Blueberry pomace as a source of antioxidant fibre in cookies: Consumer's expectations and critical attributes for developing a new product.

Curutchet A, Cozzano S, Tárrega A, Arcia P. Curutchet A, et al. Among authors: tarrega a. Food Sci Technol Int. 2019 Dec;25(8):642-648. doi: 10.1177/1082013219853489. Epub 2019 Jun 4. Food Sci Technol Int. 2019. PMID: 31163977

2

Inulin blend as prebiotic and fat replacer in dairy desserts: optimization by response surface methodology.

Arcia PL, Costell E, Tárrega A. Arcia PL, et al. Among authors: tarrega a. J Dairy Sci. 2011 May;94(5):2192-200. doi: 10.3168/jds.2010-3873. J Dairy Sci. 2011. PMID: 21524509 Free article.

3

Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients.

Jiménez MJ, Tárrega A, Fuentes R, Canet W, Álvarez MD. Jiménez MJ, et al. Among authors: tarrega a. Food Sci Technol Int. 2016 Sep;22(6):547-62. doi: 10.1177/1082013216639452. Epub 2016 Mar 21. Food Sci Technol Int. 2016. PMID: 27000135

4

The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition.

Tomadoni B, Fiszman S, Moreira MR, Tarrega A. Tomadoni B, et al. Among authors: tarrega a. J Food Sci. 2018 Jan;83(1):198-204. doi: 10.1111/1750-3841.14008. Epub 2017 Dec 15. J Food Sci. 2018. PMID: 29243808

5

Evaluation of Some Ingredients and Energy Content on Front-of-Pack Cereal Bar Labeling as Drivers of Choice and Perception of Healthiness: A Case Study with Exercisers.

Salazar NA, Fiszman S, Orrego CE, Tarrega A. Salazar NA, et al. Among authors: tarrega a. J Food Sci. 2019 Aug;84(8):2269-2277. doi: 10.1111/1750-3841.14726. Epub 2019 Jul 24. J Food Sci. 2019. PMID: 31339566

6

Consumer perception and acceptability of microalgae based breadstick.

García-Segovia P, García Alcaraz V, Tárrega A, Martínez-Monzó J. García-Segovia P, et al. Among authors: tarrega a. Food Sci Technol Int. 2020 Sep;26(6):493-502. doi: 10.1177/1082013220906235. Epub 2020 Feb 18. Food Sci Technol Int. 2020. PMID: 32070143

7

Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre.

Curutchet A, Trias J, Tárrega A, Arcia P. Curutchet A, et al. Among authors: tarrega a. Foods. 2021 Feb 26;10(3):499. doi: 10.3390/foods10030499. Foods. 2021. PMID: 33652587 Free PMC article.

8

Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers' Motivations and Emotions for Fibre-Enriched Products.

Curutchet A, Serantes M, Pontet C, Prisco F, Arcia P, Barg G, Menendez JA, Tárrega A. Curutchet A, et al. Among authors: tarrega a. Foods. 2021 Dec 24;11(1):36. doi: 10.3390/foods11010036. Foods. 2021. PMID: 35010162 Free PMC article.

9

Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage.

Tárrega A, Salvador A, Meyer M, Feuillère N, Ibarra A, Roller M, Terroba D, Madera C, Iglesias JR, Echevarría J, Fiszman S. Tárrega A, et al. J Dairy Sci. 2012 Aug;95(8):4246-55. doi: 10.3168/jds.2012-5341. J Dairy Sci. 2012. PMID: 22818438 Free article.

10

Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes.

Tarrega A, Quiles A, Morell P, Fiszman S, Hernando I. Tarrega A, et al. Food Funct. 2017 Feb 22;8(2):574-583. doi: 10.1039/c6fo01022a. Food Funct. 2017. PMID: 27853780

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