Arantxa Rizo

Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers

Amparo Tárrega, Arantxa Rizo, Ana Murciano et al. · Current Research in Food Science · 2020 · 63 citations · Full text

Relating texture perception of cooked ham to the bolus evolution in the mouth

Arantxa Rizo, Alma D. Alarcón-Rojo, Susana Fiszman et al. · Food Research International · 2018 · 59 citations · Full text

Sensory Science, Texture Perception, Food Texture +4

Evaluation of sea bream (Sparus aurata) shelf life using an optoelectronic nose

Patricia Zaragozá, Ana Fuentes, Isabel Fernández‐Segovia et al. · Food Chemistry · 2012 · 58 citations · Full text

Optoelectronic Nose, Shelf Life, Marine Biology +1

Oral processing and dynamics of texture perception in commercial gluten-free breads

Patricia Puerta, Laura Laguna, Beatríz Villegas et al. · Food Research International · 2020 · 41 citations · Full text

Food Physic, Food Microstructure, Oral Processing +5

Development of a new salmon salting–smoking method and process monitoring by impedance spectroscopy

Arantxa Rizo, Ana Fuentes, Isabel Fernández‐Segovia et al. · LWT · 2012 · 33 citations · Full text