Concepedia

S. Bayarri

SB

35

Publications

2.2K

Citations

27

H-Index

2001

Active since

Affiliations

Instituto de Agroquímica y Tecnología de Alimentos(Current)

Consejo Superior de Investigaciones Científicas

University of Nottingham

Unilever (Netherlands)

S. Bayarri is an author at Instituto de Agroquímica y Tecnología de Alimentos specializing in health sciences, food engineering, and food quality.

Top concepts

HealthFood QualityFood EngineeringRheologyFood TechnologyEngineeringFood TextureFood ChemistryNutritionFood Processing

Publications per year

2001–2015

35

Publications

35

Inulin as texture modifier in dairy products

D. Meyer, S. Bayarri, Amparo Tárrega et al. · Food Hydrocolloids · 2011 · 343 citations

Texture Modifier, Food Structure, Biotechnology +3

Food Acceptance: The Role of Consumer Perception and Attitudes

E. Costell, Amparo Tárrega, S. Bayarri · Chemosensory Perception · 2009 · 242 citations · Full text

Food Choice, Food Marketing, Consumer Decision Making +8

Impact of sensory differences on consumer acceptability of yoghurt and yoghurt-like products

S. Bayarri, I. Carbonell, EDITH X. BARRIOS et al. · International Dairy Journal · 2010 · 109 citations · Full text

Food Choice, Food Authenticity, Consumer Acceptability +9

The Role of Fat in Flavor Perception: Effect of Partition and Viscosity in Model Emulsions

S. Bayarri, Andrew J. Taylor, Joanne Hort · Journal of Agricultural and Food Chemistry · 2006 · 103 citations

Flavor release and sensory characteristics of o/w emulsions. Influence of composition, microstructure and rheological behavior

Carla Arancibia, L. Jublot, E. Costell et al. · Food Research International · 2011 · 92 citations

O/w Emulsions, Rheology, Rheological Behavior +5

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