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Consumer Insights to Eco-Design a Hot Sauce: Understanding Household Use for Product Optimization through Focus Groups and a Home-Use-Test Study.
Foods. 2024 Mar 20;13(6):945. doi: 10.3390/foods13060945.
Foods. 2024.
PMID: 38540935
Free PMC article.
Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials.
Torán-Pereg P, Deba-Rementeria S, Estrada O, Pardo G, Vázquez-Araújo L.
Torán-Pereg P, et al.
Foods. 2023 Sep 22;12(19):3536. doi: 10.3390/foods12193536.
Foods. 2023.
PMID: 37835189
Free PMC article.
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Sustainable and health claims vs sensory properties: Consumers' opinions and choices using a vegetable dip as example product.
Mora M, Romeo-Arroyo E, Torán-Pereg P, Chaya C, Vázquez-Araújo L.
Mora M, et al. Among authors: toran pereg p.
Food Res Int. 2020 Nov;137:109521. doi: 10.1016/j.foodres.2020.109521. Epub 2020 Jul 12.
Food Res Int. 2020.
PMID: 33233154
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