GUTIERREZ SALOMON, ANA LUISA
BIOTECNOLOGÍA · Nivel 1
Sensory Evaluation
Consumer research
Food and beverage
Functional foods
Desde 2024 es Investigadora en Universidad Autonóma del Estado de Hidalgo
| Nombre | ANA LUISA GUTIERREZ SALOMON |
|---|---|
| Área | INGENIERÍAS Y DESARROLLO TECNOLÓGICO |
| Campo | BIOTECNOLOGÍA |
| Disciplina | TECNOLOGÍA DE LOS ALIMENTOS |
| Especialidad | SENSORIAL |
| CVU | 176537 |
| Institución | |
|---|---|
| Dependencia | NO APLICA |
| Entidad | NO APLICA |
| Nivel | 1 |
| Vigencia | Inicio: 01/01/2022 |
| Fin: 31/12/2026 |
Últimas publicaciones Scopus
- 2026
- Variation in bitter and fat taste sensitivity associated with body mass index and discrimination of a fatty food in central Mexican populations Food Quality and Preference · Vol. 136 Article
- 2024
- Influence of taste sensitivity on preference and sensory perception of mezcal Food Research International · Vol. 181 Article
- 2022
- Drivers of liking to predict consumers’ acceptance of local coffee from indigenous Mexican regions European Food Research and Technology · Vol. 248 Article
- Influence of keeping the calyces during fermentation on physicochemical and sensory properties of Hibiscus sabdariffa wines Journal of Food Science and Technology · Vol. 59 Article
- 2021
- Concentration of roselle (Hibiscus sabdariffa L) and sucrose in beverages: Effects on physicochemical characteristics and acceptance Food Science and Technology International · Vol. 27 Article