A5016270439- Meat and Animal Product Quality
- Sensory Analysis and Statistical Methods
- Animal Nutrition and Physiology
- Culinary Culture and Tourism
- Organic Food and Agriculture
- Biochemical Analysis and Sensing Techniques
- Wine Industry and Tourism
- Consumer Attitudes and Food Labeling
- Fermentation and Sensory Analysis
- Consumer Behavior in Brand Consumption and Identification
- Insect Utilization and Effects
- Bee Products Chemical Analysis
- Agriculture Sustainability and Environmental Impact
- Horticultural and Viticultural Research
- Aquaculture Nutrition and Growth
- Food Waste Reduction and Sustainability
- Agricultural and Food Production Studies
- Pharmacological Effects and Assays
- Genetic and phenotypic traits in livestock
- Nuts composition and effects
- Postharvest Quality and Shelf Life Management
- Food Industry and Aquatic Biology
- Advanced Chemical Sensor Technologies
- Food, Nutrition, and Cultural Practices
- Antioxidant Activity and Oxidative Stress
Institute of Agrifood Research and Technology
2016-2025
Clínica Girona
1998-2022
Magyar Agrár- és Élettudományi Egyetem
2021
Yale University
2019
Hospital Nacional Dos de Mayo
2018
Fundació Bosch i Gimpera
2000
Abstract Within the European food market, traditional products (TFP) represent a growing segment. Nonetheless, consumers' definition and perception of TFP have not been thoroughly addressed thus far. The specific aim this study was to provide an all‐embracing consumer concept that is comfortable for largest possible majority consumers. Cross‐sectional survey data were collected from representative samples Belgium, France, Italy, Norway, Poland, Spain in November 2007, yielding total sample...
Market opportunities for microalgae pasta increase if an added health value can be declared. This work aimed to develop organic, vegan, protein- and/or fiber-rich pasta. Chlorella vulgaris (CV) at 3% and 5%, denatured wheat gluten (dG) apple fibers (AF) were the dough processing, cooking behavior, color, firmness, sensory properties investigated test influence of increasing protein fiber contents impact combined ingredients in comparison with individual ingredients. For dG, lowest on color...