| Inulin as texture modifier in dairy products D Meyer, S Bayarri, A Tárrega, E Costell Food Hydrocolloids 25 (8), 1881-1890, 2011 | 485 | 2011 |
| Foods for plant-based diets: Challenges and innovations A Alcorta, A Porta, A Tárrega, MD Alvarez, MP Vaquero Foods 10 (2), 293, 2021 | 471 | 2021 |
| The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers L Laguna, S Fiszman, P Puerta, C Chaya, A Tárrega Food quality and preference 86, 104028, 2020 | 413 | 2020 |
| Food acceptance: The role of consumer perception and attitudes E Costell, A Tárrega, S Bayarri Chemosensory perception 3, 42-50, 2010 | 329 | 2010 |
| In-mouth mechanisms leading to flavor release and perception C Salles, MC Chagnon, G Feron, E Guichard, H Laboure, M Morzel, ... Critical reviews in food science and nutrition 51 (1), 67-90, 2010 | 272 | 2010 |
| Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy desserts A Tárrega, E Costell International Dairy Journal 16 (9), 1104-1112, 2006 | 234 | 2006 |
| Flow behaviour of semi-solid dairy desserts. Effect of temperature A Tárrega, L Durán, E Costell International dairy journal 14 (4), 345-353, 2004 | 198 | 2004 |
| Investigation of the number of consumers necessary to obtain stable sample and descriptor configurations from check-all-that-apply (CATA) questions G Ares, A Tárrega, L Izquierdo, SR Jaeger Food Quality and Preference 31, 135-141, 2014 | 168 | 2014 |
| Development of a chewing simulator for food breakdown and the analysis of in vitro flavor compound release in a mouth environment C Salles, A Tarrega, P Mielle, J Maratray, P Gorria, J Liaboeuf, ... Journal of Food Engineering 82 (2), 189-198, 2007 | 152 | 2007 |
| The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer O Oladokun, A Tarrega, S James, K Smart, J Hort, D Cook Food chemistry 205, 212-220, 2016 | 143 | 2016 |
| Influence of label information on dark chocolate acceptability M Torres-Moreno, A Tarrega, E Torrescasana, C Blanch Appetite 58 (2), 665-671, 2012 | 118 | 2012 |
| Optimising acceptability of new prebiotic low-fat milk beverages B Villegas, A Tárrega, I Carbonell, E Costell Food Quality and Preference 21 (2), 234-242, 2010 | 117 | 2010 |
| Colour and consistency of semi-solid dairy desserts: Instrumental and sensory measurements A Tárrega, E Costell Journal of Food Engineering 78 (2), 655-661, 2007 | 115 | 2007 |
| Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards A Tárrega, A Rocafull, E Costell LWT-Food Science and Technology 43 (3), 556-562, 2010 | 108 | 2010 |
| Consumer‐orientated development of hybrid beef burger and sausage analogues M Neville, A Tarrega, L Hewson, T Foster Food science & nutrition 5 (4), 852-864, 2017 | 103 | 2017 |
| Comparison of correspondence analysis based on Hellinger and chi-square distances to obtain sensory spaces from check-all-that-apply (CATA) questions L Vidal, A Tárrega, L Antúnez, G Ares, SR Jaeger Food Quality and Preference 43, 106-112, 2015 | 101 | 2015 |
| Dark chocolate acceptability: influence of cocoa origin and processing conditions M Torres‐Moreno, A Tarrega, E Costell, C Blanch Journal of the Science of Food and Agriculture 92 (2), 404-411, 2012 | 98 | 2012 |
| Inulin blend as prebiotic and fat replacer in dairy desserts: optimization by response surface methodology PL Arcia, E Costell, A Tárrega Journal of dairy science 94 (5), 2192-2200, 2011 | 96 | 2011 |
| Influence of the chain-length distribution of inulin on the rheology and microstructure of prebiotic dairy desserts A Tárrega, JD Torres, E Costell Journal of Food Engineering 104 (3), 356-363, 2011 | 93 | 2011 |
| Effect of composition on the rheological behaviour and sensory properties of semisolid dairy dessert A Tárrega, E Costell Food Hydrocolloids 20 (6), 914-922, 2006 | 93 | 2006 |
Laura LagunaInstituto de Agroquímica y Tecnología de los Alimentos (IATA, CSIC)
