Laura Lorido

Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat

Laura Lorido, Sonia Ventanas, Tolga Akcan et al. · Food Chemistry · 2015 · 61 citations

Food Chemistry, Animal Nutrition, Animal Science +13

Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)

Laura Lorido, Joanne Hort, Mario Estévez et al. · Meat Science · 2016 · 45 citations

Temporal Dominance, Cognitive Science, Behavioral Neuroscience +8

Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams

Laura Lorido, Mario Estévez, J. Ventanas et al. · Meat Science · 2015 · 42 citations

Food Chemistry, Nutrition, Food Analysis +7

Fast and dynamic descriptive techniques (Flash Profile, Time-intensity and Temporal Dominance of Sensations) for sensory characterization of dry-cured loins

Laura Lorido, Mario Estévez, Sonia Ventanas · Meat Science · 2018 · 41 citations

Temporal Dominance, Biophysics, Food Physic +7

Comparative study between Serrano and Iberian dry-cured hams in relation to the application of high hydrostatic pressure and temporal sensory perceptions

Laura Lorido, Mario Estévez, J. Ventanas et al. · LWT · 2015 · 34 citations

High Hydrostatic Pressure, Physiology, Temporal Sensory Perceptions +2