| ¿ Qué es y cómo se utiliza la evaluación sensorial? P Severiano-Pérez Inter disciplina 7 (19), 47-68, 2019 | 90 | 2019 |
| Prediction of sensory attributes of cheese by near-infrared spectroscopy MI González-Martín, P Severiano-Pérez, I Revilla, AM Vivar-Quintana, ... Food Chemistry 127 (1), 256-263, 2011 | 56 | 2011 |
| The influence of agave fructans on thermal properties of low-fat, and low-fat and sugar ice cream A Pintor-Jardines, JL Arjona-Román, A Totosaus-Sánchez, ... Lwt 93, 679-685, 2018 | 41 | 2018 |
| Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology A Pintor, P Severiano-Pérez, A Totosaus Food Science and Technology International 20 (7), 489-500, 2014 | 41 | 2014 |
| Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil EE Morales-Irigoyen, P Severiano-Pérez, ME Rodriguez-Huezo, ... Food Science and Technology International 18 (4), 413-421, 2012 | 37 | 2012 |
| Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties AP Jardines, JL Arjona-Román, P Severiano-Pérez, A Totosaus-Sánchez, ... Food Hydrocolloids 108, 106032, 2020 | 36 | 2020 |
| Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product K Väkeväinen, J Hernández, AI Simontaival, P Severiano-Pérez, ... Food Control 109, 106907, 2020 | 33 | 2020 |
| The influence of breed on the organoleptic characteristics of Zamorano sheep’s raw milk cheese and its assessment by instrumental analysis MA LURUEÑA‐MARTÍNEZ, I Revilla, P SEVERIANO‐PÉREZ, ... International Journal of Dairy Technology 63 (2), 216-223, 2010 | 25 | 2010 |
| Plasma amino acid levels discriminate between control subjects and mildly depressed elderly women A Mayoral-Mariles, C Cruz-Revilla, X Vega-Manriquez, ... Archives of Medical Research 43 (5), 375-382, 2012 | 21 | 2012 |
| Changes in the physicochemical and sensory characteristics in raw and grilled ovine meat I Martínez‐Arellano, P Severiano‐Pérez, FJ Fernández, ... Journal of the Science of Food and Agriculture 93 (7), 1743-1750, 2013 | 18 | 2013 |
| Comparison of the sensory characteristics of suckling lamb meat: organic vs conventional production I Revilla, MA Luruena-Martinez, MA Blanco-Lopez, AM Vivar-Quintana, ... Czech Journal of Food Sciences 27 (Special Issue 1), Comparison of the …, 2009 | 18 | 2009 |
| Development and antioxidant stability of edible films supplemented with a tamarind seed extract LH López-Hernández, M Calderón-Oliver, J Soriano-Santos, ... Revista Mexicana de Ingeniería Química 17 (3), 975-987, 2018 | 16 | 2018 |
| Organic vs conventional suckling lamb production: product quality and consumer acceptance I Revilla, AM Vivar-Quintana, MA Lurueña-Martínez, C Palacios, ... | 14 | 2008 |
| Determination and evaluation of the parameters affecting the choice of veal meat of the “Ternera de Aliste” quality appellation P Severiano-Pérez, AM Vivar-Quintana, I Revilla Meat science 73 (3), 491-497, 2006 | 12 | 2006 |
| Effect of high hydrostatic pressure treatment on the preservation of beef meat BE Sánchez-Basurto, M Ramírez-Gilly, A Tecante, P Severiano-Pérez, ... Industrial & engineering chemistry research 51 (17), 5932-5938, 2012 | 11 | 2012 |
| Sensory profile and acceptance of maize tortillas by rural and urban consumers in Mexico E Arnés, P Severiano‐Pérez, M Astier Journal of the Science of Food and Agriculture 102 (6), 2300-2308, 2022 | 10 | 2022 |
| QUESTIONNAIRE ON MEXICANS'FAMILIARITY WITH ODOR NAMES P SEVERIANO‐PÉREZ, AA CADENA‐AGUILAR, D VARGAS‐CHANES, ... Journal of sensory studies 27 (4), 277-285, 2012 | 10 | 2012 |
| Productivity and flavor of diverse genotypes of Ustilago maydis “cuitlacoche” for human consumption VC de León, D Martínez-Carrera, P Morales, M Sobal, A Gil-Muñoz, ... Fungal Biology 123 (6), 481-488, 2019 | 9 | 2019 |
| Neutral electrolyzed water in chicken breast—A preservative option in poultry industry PJ Rosario-Pérez, HE Rodríguez-Sollano, JC Ramírez-Orejel, ... Foods 12 (10), 1970, 2023 | 8 | 2023 |
| Consumer appreciation of carcass quality of organic vs conventional suckling lamb production C Palacios, I Revilla, AM Vivar-Quintana, MA Luruena-Martinez, ... | 7 | 2008 |
