S
S. Bayarri
Researcher at Spanish National Research Council
Publications - 39
Citations - 1725
S. Bayarri is an academic researcher from Spanish National Research Council. The author has contributed to research in topics: Gellan gum & Sweetness. The author has an hindex of 22, co-authored 39 publications receiving 1548 citations.
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Inulin as texture modifier in dairy products
TL;DR: In this paper, the authors describe the application of inulin for texture improvement in a variety of dairy applications as this is one of the most important application areas and describe the effects of the inulin in these systems as a fat replacer, i.e. how it can be used to mimic the features of fat for mouthfeel and creaminess.
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Food Acceptance: The Role of Consumer Perception and Attitudes
TL;DR: In this article, the authors discuss different methods to obtain information about consumer perceptions, attitudes, beliefs, and expectations, including previous information acquired about the product, their past experience, and their attitudes and beliefs.
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Impact of sensory differences on consumer acceptability of yoghurt and yoghurt-like products
TL;DR: In this article, the authors used partial least squares regression to determine the sensory factors driving liking/disliking for each consumer subgroup and found that variability in sensory attributes did not affect sample acceptability.
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Flavor release and sensory characteristics of o/w emulsions. Influence of composition, microstructure and rheological behavior
TL;DR: In this article, the influence of fat content and thickener type on rheology, structure, stability, in-vivo aroma release and sensory perception was studied in lemon flavored o/w model emulsions.
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Influence of color on perception of sweetness and fruit flavor of fruit drinks
TL;DR: In this paper, the effects of color on the perception of both sweetness and fruit flavor of different fruit (peach, orange, kiwifruit and berries) beverages were studied.