Laura Vázquez-Araújo
Title
Cited by
Cited by
Year
Development of a lexicon for beef flavor in intact muscle
K Adhikari, E CHAMBERS IV, R Miller, L VÁZQUEZ‐ARAÚJO, ...
Journal of Sensory Studies 26 (6), 413-420, 2011
1192011
Volatile composition of pomegranates from 9 Spanish cultivars using headspace solid phase microextraction
P Melgarejo, Á Calín‐Sánchez, L Vázquez‐Araújo, F Hernández, ...
Journal of Food Science 76 (1), S114-S120, 2011
942011
Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.)
Á Calín‐Sánchez, JJ Martínez, L Vázquez‐Araújo, F Burló, P Melgarejo, ...
Journal of the Science of Food and Agriculture 91 (3), 586-592, 2011
892011
Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries
L Vázquez‐Araújo, E Chambers IV, K Adhikari, ÁA Carbonell‐Barrachina
Journal of Food Science 75 (7), S398-S404, 2010
712010
Investigation of aromatic compounds in toasted almonds used for the manufacture of turrón
L Vázquez-Araújo, L Enguix, A Verdú, E García-García, ...
European Food Research and Technology 227 (1), 243-254, 2008
672008
Instrumental and sensory aroma profile of pomegranate juices from the USA: differences between fresh and commercial juice
L Vázquez‐Araújo, K Koppel, E Chambers Iv, K Adhikari, ...
Flavour and fragrance journal 26 (2), 129-138, 2011
662011
Presence of arsenic in agricultural products from arsenic‐endemic areas and strategies to reduce arsenic intake in rural villages
ÁA Carbonell‐Barrachina, AJ Signes‐Pastor, L Vázquez‐Araújo, F Burló, ...
Molecular nutrition & food research 53 (5), 531-541, 2009
632009
Volatile compounds of traditional and virus-resistant breeding lines of Muchamiel tomatoes
A Alonso, L Vázquez-Araújo, S García-Martínez, JJ Ruiz, ...
European food research and technology 230 (2), 315-323, 2009
582009
Physico-chemical and sensory properties of pomegranate juices with pomegranate albedo and carpellar membranes homogenate
L Vázquez-Araújo, E Chambers IV, K Adhikari, AA Carbonell-Barrachina
LWT-Food Science and Technology 44 (10), 2119-2125, 2011
512011
Changes in volatile compounds and sensory quality during toasting of Spanish almonds
L Vázquez‐Araújo, A Verdú, P Navarro, F Martínez‐Sánchez, ...
International journal of food science & technology 44 (11), 2225-2233, 2009
462009
Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijona turrón
L Vazquez, A Verdu, A Miquel, F Burlo, AA Carbonell-Barrachina
European Food Research and Technology 225 (5), 757-767, 2007
392007
Treatment of refractory dry eye associated with graft versus host disease with 0.03% tacrolimus eyedrops
E Sanz-Marco, P Udaondo, S García-Delpech, A Vazquez, M Diaz-Llopis
Journal of ocular pharmacology and therapeutics 29 (8), 776-783, 2013
322013
Opinion of Spanish consumers on hydrosustainable pistachios
L Noguera‐Artiaga, L Lipan, L Vázquez‐Araújo, X Barber, D Pérez‐López, ...
Journal of food science 81 (10), S2559-S2565, 2016
312016
DEVELOPMENT OF A SENSORY LEXICON AND APPLICATION BY AN INDUSTRY TRADE PANEL FOR TURRÓN, A EUROPEAN PROTECTED PRODUCT
L VÁZQUEZ‐ARAÚJO, D Chambers, ÁA CARBONELL‐BARRACHINA
Journal of sensory studies 27 (1), 26-36, 2012
312012
Use of hydrodistillation and headspace solid‐phase microextraction to characterize the volatile composition of different hop cultivars
L Vázquez‐Araújo, R Rodríguez‐Solana, SM Cortés‐Diéguez, ...
Journal of the Science of Food and Agriculture 93 (10), 2568-2574, 2013
292013
Cell-free supernatants obtained from fermentation of cheese whey hydrolyzates and phenylpyruvic acid by Lactobacillus plantarum as a source of antimicrobial compounds …
N Rodríguez-Pazo, L Vázquez-Araújo, N Pérez-Rodríguez, ...
Applied biochemistry and biotechnology 171 (4), 1042-1060, 2013
282013
Physicochemical and descriptive sensory characterization of Spanish pomegranates: Aptitudes for processing and fresh consumption
L Vázquez‐Araújo, PN Nuncio‐Jáuregui, P Cherdchu, F Hernández, ...
International Journal of Food Science & Technology 49 (7), 1663-1672, 2014
272014
Volatile compounds in light, medium, and dark black walnut and their influence on the sensory aromatic profile
J Lee, L Vázquez‐Araújo, K Adhikari, M Warmund, J Elmore
Journal of food science 76 (2), C199-C204, 2011
252011
Volatile composition of functional ‘a la Piedraturrón with propolis
E Narbona, E García‐García, L Vázquez‐Araújo, ...
International journal of food science & technology 45 (3), 569-577, 2010
232010
INSTRUMENTAL TEXTURE OF A TYPICAL SPANISH CONFECTIONERY PRODUCT XIXONA TURRON AS AFFECTED BY COMMERCIAL CATEGORY AND …
L Vázquez‐Araújo, A Verdú, R Murcia, F Burló, AA Carbonell‐Barrachina
Journal of texture studies 37 (1), 63-79, 2006
212006
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Articles 1–20