Items where authors include "Laguna, L"

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Number of items: 14.

Article

Laguna, L, Álvarez, MD, Simone, E orcid.org/0000-0003-4000-2222 et al. (2 more authors) (2019) Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures. Foods, 8 (6). ARTN: 190. ISSN 2304-8158

Xu, F, Laguna, L and Sarkar, A orcid.org/0000-0003-1742-2122 (2019) Ageing related changes in quantity and quality of saliva: Where do we stand in our understanding? Journal of Texture Studies, 50 (1). pp. 27-35. ISSN 0022-4901

Laguna, L, Sarkar, A orcid.org/0000-0003-1742-2122, Bryant, MG orcid.org/0000-0003-4442-5169 et al. (3 more authors) (2017) Exploring mouthfeel in model wines: Sensory-to-instrumental approaches. Food Research International, 102. pp. 478-486. ISSN 0963-9969

Laguna, L, Picouet, P, Dolors Guardia, M et al. (2 more authors) (2017) In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments. LWT - Food Science and Technology, 84. pp. 511-519. ISSN 0023-6438

Laguna, L and Sarkar, A orcid.org/0000-0003-1742-2122 (2017) Oral tribology: Update on the relevance to study astringency in wines. Tribology - Materials, Surfaces and Interfaces, 11 (2). pp. 116-123. ISSN 1751-5831

Laguna, L, Farrell, G, Bryant, M orcid.org/0000-0003-4442-5169 et al. (2 more authors) (2017) Correction: Relating rheology and tribology of commercial dairy colloids to sensory perception. Food & Function, 2. p. 888. ISSN 2042-6496

Laguna, L, Farrell, G, Bryant, M orcid.org/0000-0003-4442-5169 et al. (2 more authors) (2017) Relating rheology and tribology of commercial dairy colloids to sensory perception. Food and Function, 8 (2). pp. 563-573. ISSN 2042-6496

Laguna, L and Sarkar, A orcid.org/0000-0003-1742-2122 (2016) Influence of mixed gel structuring with different degrees of matrix inhomogeneity on oral residence time. Food Hydrocolloids, 61. pp. 286-299. ISSN 0268-005X

Laguna, L, Hetherington, M, Chen, J et al. (2 more authors) (2016) Measuring eating capability, liking and difficulty perception of older adults: A textural consideration. Food Quality and Preference, 53. pp. 47-56. ISSN 0950-3293

Laguna, L, Asensio Barrowclough, R, Chen, J et al. (1 more author) (2016) New approach to food difficulty perception: food structure, food oral processing and individual’s physical strength. Journal of Texture Studies, 47 (5). pp. 413-422. ISSN 0022-4901

Laguna, L, Mingioni, M, Maitre, I et al. (11 more authors) (2016) Perception of Difficulties Encountered in Eating Process from European Elderlies' Perspective. Journal of Texture Studies, 47 (4). pp. 342-352. ISSN 0022-4901

Laguna, L, Aktar, T, Ettelaie, R orcid.org/0000-0002-6970-4650 et al. (2 more authors) (2016) A comparison between young and elderly adults investigating the manual and oral capabilities during the eating process. Journal of Texture Studies, 47 (4). pp. 361-372. ISSN 0022-4901

Laguna, L, Sarkar, A and Chen, J (2015) Assessment of eating capability of elderly subjects in UK: a quantitative evaluation. Proceedings of the Nutrition Society, 74 (OCE2). E167 - E167. ISSN 0029-6651

Book Section

Laguna, L, Sarkar, A orcid.org/0000-0003-1742-2122 and Chen, J orcid.org/0000-0002-7000-1469 (2017) Eating capability assessment in elderly population. In: Watson, RR, (ed.) Nutrition and Functional Foods for Healthy Aging. Academic Press , London, United Kingdom , pp. 83-96. ISBN 9780128092996

This list was generated on Sun Mar 24 03:51:40 2024 GMT.