P. Bárcenas

Projective mapping in sensory analysis of ewes milk cheeses: A study on consumers and trained panel performance

P. Bárcenas, Francisco José Pérez Elortondo, M. Albisu · Food Research International · 2004 · 90 citations

Food Marketing, Projective Mapping, Sensory Analysis +9

DEVELOPMENT OF A PRELIMINARY SENSORY LEXICON AND STANDARD REFERENCES OF EWES MILK CHEESES AIDED BY MULTIVARIATE STATISTICAL PROCEDURES

P. Bárcenas, Francisco José Pérez Elortondo, J. Salmerón et al. · Journal of Sensory Studies · 1999 · 60 citations

Nutrition, Food Analysis, Livestock Production +19

SELECTION AND SCREENING OF A DESCRIPTIVE PANEL FOR EWES MILK CHEESE SENSORY PROFILING

P. Bárcenas, Francisco José Pérez Elortondo, M. Albisu · Journal of Sensory Studies · 2000 · 53 citations

Nutrition, Agricultural Economics, Sensory Attribute +16

Consumer preference structures for traditional Spanish cheeses and their relationship with sensory properties

P. Bárcenas, R. Pérez de San Román, Francisco José Pérez Elortondo et al. · Food Quality and Preference · 2001 · 52 citations

Food Choice, Traditional Spanish Cheeses, Food Marketing +8

Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese

M. Ortigosa, P. Bárcenas, C. Arizcun et al. · Food Microbiology · 1999 · 34 citations

Starter Culture, Food Microbiology, Microbiology +5