Adán Cabal‐Prieto

Technique for order of preference by similarity to ideal solution (<scp>TOPSIS</scp>) method for the generation of external preference mapping using rapid sensometric techniques

Lorena Guadalupe Ramón‐Canul, Diana L Margarito‐Carrizal, Rogelio Limón‐Rivera et al. · Journal of the Science of Food and Agriculture · 2020 · 18 citations

Development and validation of a methodology for the sensometric characterisation of high‐pungency peppers: a case study of habanero pepper ( <i>Capsicum chinense</i> Jacq.)

Emmanuel de Jesús Ramírez‐Rivera, Ingrid Mayanin Rodríguez‐Buenfil, Mirielen Pérez‐Robles et al. · International Journal of Food Science & Technology · 2020 · 17 citations · Full text

Development of a memories vocabulary (MemVOC) for food products using coffee as a model

Adán Cabal‐Prieto, Gabriela TEODORO-BERNABÉ, Cecilia CORIA-RINCÓN et al. · Food Science and Technology · 2022 · 14 citations · Full text

<scp>Modeling consumer satisfaction to identify drivers for liking</scp>: <scp>An online survey based on images of Habanero pepper</scp> (<i>Capsicum chinense</i> Jacq.)

Claudia Peralta‐Cruz, Ingrid Mayanin Rodríguez‐Buenfil, Adán Cabal‐Prieto et al. · Journal of Sensory Studies · 2021 · 13 citations

Customer Satisfaction, Consumer Research, Sensory Science (Early Childhood Education) +24

Novel Oaxaca cheese-based food products prepared by molecular cooking techniques: An insight into attributes, emotions, memories, and liking

Emmanuel de Jesús Ramírez‐Rivera, Miguel Eduardo Galván-Herrera, Cristian González-López et al. · International Journal of Gastronomy and Food Science · 2023 · 13 citations

Novel Food, Food Quality, Molecular Cooking Techniques +2