Oral Processing Studies: Why Multidisiciplinary? by Susana Fiszman, Amparo Tarrega

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Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade by Ana Curutchet, Amparo Tárrega, Patricia Arcia

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Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS by Miriam Torres-Moreno, Amparo Tarrega, Consol Blanch

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Rescuing Flavor Identity and Dynamic Perception in Puréed Dishes; A Restructuring Solution for the Purée Diet by Elizabeth Carrillo, Laura Laguna, Carla Arancibia, Amparo Tárrega

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Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre by Ana Curutchet, Julieta Trias, Amparo Tárrega, Patricia Arcia

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Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking by Paula Tarancón, Amparo Tárrega, Pablo Aleza, Cristina Besada

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External Quality of Mandarins: Influence of Fruit Appearance Characteristics on Consumer Choice by Paula Tarancón, Amparo Tárrega, Mónica González, Cristina Besada

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Techno-Functional and Rheological Properties of Alternative Plant-Based Flours by Celia Badia-Olmos, Laura Laguna, Claudia Mónika Haros, Amparo Tárrega

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Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers by Amparo Tarrega, Arantxa Rizo, Ana Murciano, Laura Laguna, Susana Fiszman

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Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach by Amparo Tarrega, Claude Yven, Etienne Semon, Patrick Mielle, Christian Salles

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Check-All-That-Apply Questions including the Ideal Product as a Tool for Selecting Varieties in Breeding Programs. A Case Study with Mandarins by Adrián Giménez-Sanchis, Amparo Tárrega, Paula Tarancón, Pablo Aleza, Cristina Besada

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Foods for Plant-Based Diets: Challenges and Innovations by Alexandra Alcorta, Adrià Porta, Amparo Tárrega, María Dolores Alvarez, M. Pilar Vaquero

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Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food by Purificación García-Segovia, Mª Jesús Pagán-Moreno, Amparo Tárrega, Javier Martínez-Monzó

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Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach by Amparo Gamero, Quoc Cuong Nguyen, Paula Varela, Susana Fiszman, Amparo Tarrega, Arantxa Rizo

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Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal? by Laura Laguna, Beatriz Gómez, María D. Garrido, Susana Fiszman, Amparo Tarrega, María B. Linares

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Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful? by Raquel Baixauli, Mireia Bolivar-Prados, Kovan Ismael-Mohammed, Pere Clavé, Amparo Tárrega, Laura Laguna

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In Vitro Digestion Assessment (Standard vs. Older Adult Model) on Antioxidant Properties and Mineral Bioaccessibility of Fermented Dried Lentils and Quinoa by Janaina Sánchez-García, Sara Muñoz-Pina, Jorge García-Hernández, Amparo Tárrega, Ana Heredia, Ana Andrés

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Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products by Ana Curutchet, Maite Serantes, Carolina Pontet, Fatima Prisco, Patricia Arcia, Gabriel Barg, Juan Andres Menendez, Amparo Tárrega

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