| Effect of addition of human saliva on steady and viscoelastic rheological properties of some commercial dysphagia-oriented products B Herranz, C Criado, MÁ Pozo-Bayón, MD Álvarez Food Hydrocolloids 111, 106403, 2021 | 43 | 2021 |
| Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting C Criado, C Chaya, V Fernández-Ruíz, MD Álvarez, B Herranz, ... Food Research International 126, 108677, 2019 | 35 | 2019 |
| Effects of ethanol concentration on oral aroma release after wine consumption C Muñoz-González, M Pérez-Jiménez, C Criado, MÁ Pozo-Bayón Molecules 24 (18), 3253, 2019 | 28 | 2019 |
| Differences in salivary flow and composition between age groups are correlated to dynamic retronasal aroma perception during wine consumption C Criado, C Muñoz-González, MÁ Pozo-Bayón Food Quality and Preference 87, 104046, 2021 | 23 | 2021 |
| Evaluation of the effect of a grape seed tannin extract on wine ester release and perception using in vitro and in vivo instrumental and sensory approaches C Muñoz-González, C Criado, M Pérez-Jiménez, MÁ Pozo-Bayón Foods 10 (1), 93, 2021 | 16 | 2021 |
| Understanding if differences in salivary flow rate and total protein content triggered by biological factors (sex and age) affect aroma perception and the hedonic and emotional … C Criado, C Muñoz-González, M Mora, V Fernández-Ruíz, C Chaya, ... Foods 11 (19), 3104, 2022 | 10 | 2022 |
| A new index for predicting differences in repeatability of Time-Intensity curves: Time-Intensity Reliability Index (TI-RI) C Chaya, C Criado, MÁ Pozo-Bayón, A Echevarrías-Marco, AD de Matos Food Quality and Preference 76, 33-38, 2019 | 7 | 2019 |
| Temporal changes in salivary composition induced by oral exposure to different wine matrices and the relationship with the behaviour of aroma compounds in the mouth C Criado, C Muñoz-González, B Hernández-Ledesma, MÁ Pozo-Bayón Food & function 13 (8), 4600-4611, 2022 | 6 | 2022 |
| Non-Saccharomyces Yeast Strains, Aromatic Compounds and Sensory Analysis of Italy and Negra Criolla Pisco from the Moquegua Region of Peru CA Napa-Almeyda, C Criado, J Mayta-Hancco, M Silva-Jaimes, ... Fermentation 9 (8), 757, 2023 | 5 | 2023 |
| Understanding the effect of saliva composition depending on gender and age on wine aroma perception: oral aroma release, dynamics of sensory perception and consumer preference … C Criado, M Pérez-Jiménez, C Muñoz-González, M Pozo-Bayón | 2 | 2021 |
| PROP taste status has limited impact on wine flavour perception and acceptability by consumers C Criado, C Muñoz-González, V Fernández-Ruíz, T Arroyo, JM Cabellos, ... Food Quality and Preference 116, 105150, 2024 | 1 | 2024 |
| Evaluation of the long-lasting flavour perception after the consumption of wines treated with different types of oenological additives considering individual 6-n … RI Velázquez-Martínez, C Criado, C Muñoz-González, J Crespo, ... Foods 12 (15), 2835, 2023 | 1 | 2023 |
| Time-Intensity Methodology for Wine Flavor Evaluation C Criado, C Muñoz González, MÁ Pozo-Bayón Wine Analysis and Testing Techniques, 199-207, 2024 | | 2024 |
| Supplementary Materials for Evaluation of the long-lasting flavour perception after the consumption of wines treated with different types of oenological additives considering … RI Velázquez-Martínez, C Criado, C Muñoz-González, J Crespo, ... Multidisciplinary Digital Publishing Institute, 2023 | | 2023 |
| Relación entre las diferencias en la composición de la saliva asociadas a factores biológicos con la percepción del aroma, la aceptabilidad y la respuesta emocional del … C Criado, C Chaya, C Muñoz-González, M Mora, V Fernández-Ruiz, ... | | 2022 |
| Relación entre la neofobia al vino y el comportamiento del consumidor C Criado, M Pozo-Bayón, V Fernández-Ruiz, T Arroyo, JM Cabellos, ... | | 2022 |
| Study of steady shear and viscoelastic rheological properties of some commercial dysphagia-oriented products mixed with unstimulated human saliva B Herranz, M Pozo-Bayón, C Criado, MD Álvarez | | 2022 |
| Effect of exposure of the oral cavity to various aromatized wine matrices on salivary parameters. Relationship with the changes in aroma during wine oral processing C Muñoz-González, C Criado, B Hernández-Ledesma, M Pérez-Jiménez, ... | | 2021 |
| La composición de la saliva está relacionada con la percepción del aroma frutal de los vinos C Criado, C Muñoz-González, C Chaya, V Fernández-Ruiz, MD Álvarez, ... | | 2021 |
| Relationship between interindividual differences on saliva composition and temporal perception of aromatic stimuli during wine intake C Criado, C Chaya, M Pérez-Jiménez, MD Álvarez, B Herranz, ... | | 2018 |
