| 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 |
| Aging‐related changes in quantity and quality of saliva: Where do we stand in our understanding? F Xu, L Laguna, A Sarkar Journal of texture studies 50 (1), 27-35, 2019 | 311 | 2019 |
| Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits L Laguna, A Salvador, T Sanz, SM Fiszman LWT-Food Science and Technology 44 (3), 737-746, 2011 | 182 | 2011 |
| HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation L Laguna, C Primo-Martín, P Varela, A Salvador, T Sanz LWT-Food science and technology 56 (2), 494-501, 2014 | 146 | 2014 |
| Relating rheology and tribology of commercial dairy colloids to sensory perception L Laguna, G Farrell, M Bryant, A Morina, A Sarkar Food & Function 8 (2), 563-573, 2017 | 144 | 2017 |
| Effect of fat replacement by inulin on textural and structural properties of short dough biscuits J Rodríguez-García, L Laguna, A Puig, A Salvador, I Hernando Food and Bioprocess Technology 6, 2739-2750, 2013 | 127 | 2013 |
| A quantitative assessment of the eating capability in the elderly individuals L Laguna, A Sarkar, G Artigas, J Chen Physiology & Behavior 147, 274-281, 2015 | 91 | 2015 |
| Understanding the effect of sugar and sugar replacement in short dough biscuits L Laguna, KJR Vallons, A Jurgens, T Sanz Food and Bioprocess Technology 6, 3143-3154, 2013 | 88 | 2013 |
| Mouthfeel perception of wine: Oral physiology, components and instrumental characterization L Laguna, B Bartolomé, MV Moreno-Arribas Trends in food science & technology 59, 49-59, 2017 | 85 | 2017 |
| A new sensory tool to analyse the oral trajectory of biscuits with different fat and fibre contents L Laguna, P Varela, A Salvador, S Fiszman Food Research International 51 (2), 544-553, 2013 | 83 | 2013 |
| Balancing texture and other sensory features in reduced fat short‐dough biscuits L Laguna, P Varela, ANA Salvador, T Sanz, SM Fiszman Journal of Texture Studies 43 (3), 235-245, 2012 | 81 | 2012 |
| Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers A Tarrega, A Rizo, A Murciano, L Laguna, S Fiszman Current research in food science 3, 30-40, 2020 | 76 | 2020 |
| In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments L Laguna, P Picouet, MD Guàrdia, CMGC Renard, A Sarkar Lwt 84, 511-519, 2017 | 76 | 2017 |
| Inulin and erythritol as sucrose replacers in short‐dough cookies: sensory, fracture, and acoustic properties L Laguna, C Primo‐Martín, A Salvador, T Sanz Journal of food science 78 (5), S777-S784, 2013 | 73 | 2013 |
| Understanding the impact of chia seed mucilage on human gut microbiota by using the dynamic gastrointestinal model simgi® A Tamargo, C Cueva, L Laguna, MV Moreno-Arribas, LA Muñoz Journal of functional foods 50, 104-111, 2018 | 71 | 2018 |
| The eating capability: Constituents and assessments L Laguna, J Chen Food Quality and Preference 48, 345-358, 2016 | 70 | 2016 |
| Oral tribology: update on the relevance to study astringency in wines L Laguna, A Sarkar Tribology-Materials, Surfaces & Interfaces 11 (2), 116-123, 2017 | 66 | 2017 |
| Measuring eating capability, liking and difficulty perception of older adults: A textural consideration L Laguna, MM Hetherington, J Chen, G Artigas, A Sarkar Food Quality and Preference 53, 47-56, 2016 | 65 | 2016 |
| Plant-derived seasonings as sodium salt replacers in food D Taladrid, L Laguna, B Bartolomé, MV Moreno-Arribas Trends in Food Science & Technology 99, 194-202, 2020 | 63 | 2020 |
| Exploring mouthfeel in model wines: Sensory-to-instrumental approaches L Laguna, A Sarkar, MG Bryant, AR Beadling, B Bartolomé, ... Food research international 102, 478-486, 2017 | 49 | 2017 |
