What is gastronomy? An exploratory study of social representation of gastronomy and Mexican cuisine among experts and consumers using a qualitative approach

Edgar Rojas‐Rivas, Alicia Rendón-Domínguez, José Alberto Felipe-Salinas, +1

Food Quality and Preference

Food ChoiceQualitative InterpretationCultureCulinary StudiesGastronomy +9

Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses

Patricia Burns, Facundo Cuffia, Mercedes M. Milesi, +4

Food Microbiology

ProbioticFood FermentationProbiotic RoleLactic Acid BacteriaSoft Cheeses +6

Time orientation and risk perception moderate the influence of sodium warnings on food choice: Implications for the design of communication campaigns

Edgar Rojas‐Rivas, Lucía Antúnez, Facundo Cuffia, +4

Appetite

Food ChoiceRisk CommunicationFood MarketingBehavioral Decision MakingHealth Communication +9

Technological challenges in the production of a probiotic pasta filata soft cheese

Facundo Cuffia, Guillermo George, Pablo Renzulli, +3

LWT

BiomanufacturingTechnological ChallengesBiotechnologyFood BiotechnologyFood Engineering +4

Understanding consumers' perception and consumption motives towards amaranth in Mexico using the Pierre Bourdieu's theoretical concept of Habitus

Edgar Rojas‐Rivas, Angélica Espinoza‐Ortega, Humberto Thomé‐Ortiz, +2

Appetite

Food ChoicePierre BourdieuCultureConsumer Decision MakingConsumer Culture +12

Sensory product characterisations based on check-all-that-apply questions: Further insights on how the static (CATA) and dynamic (TCATA) approaches perform

Letícia Vidal, Lucía Antúnez, Gastón Ares, +4

Food Research International

Cognitive ScienceSensory Science (Food Sensory Science)Further InsightsSensory Product CharacterisationsSensory Science (Early Childhood Education) +11

Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage

Noelí Sirini, María Inés Stegmayer, María Julia Ruiz, +8

Meat Science

ProbioticBiomanufacturingFood FermentationBiotechnologyFood Microbiology +4

Using projective techniques and Food Neophobia Scale to explore the perception of traditional ethnic foods in Central Mexico: A preliminary study on the beverage <scp><i>Sende</i></scp>

Norma Yareli Bernal‐Gil, Héctor Javier Favila‐Cisneros, Jazmín Zaragoza‐Alonso, +2

Journal of Sensory Studies

EthnicityEducationCentral MexicoFood Neophobia ScaleFoodways +18

In vivo study of the immunomodulatory capacity and the impact of probiotic strains on physicochemical and sensory characteristics: Case of pasta filata soft cheeses

Facundo Cuffia, Guillermo George, Lucas C. Godoy, +3

Food Research International

Vivo StudyProbioticImmunomodulatory CapacityProbiotic StrainsFood Microbiology +6

Characterization of volatile compounds produced by <i>Lactobacillus helveticus</i> strains in a hard cheese model

Facundo Cuffia, Carina V. Bergamini, Irma Verónica Wolf, +2

Food Science and Technology International