| Development of a lexicon for beef flavor in intact muscle K Adhikari, E CHAMBERS IV, R Miller, L VÁZQUEZ‐ARAÚJO, ... Journal of Sensory studies 26 (6), 413-420, 2011 | 210 | 2011 |
| Consumer behavior in confinement times: Food choice and cooking attitudes in Spain E Romeo-Arroyo, M Mora, L Vázquez-Araújo International journal of gastronomy and food science 21, 100226, 2020 | 188 | 2020 |
| Volatile composition of pomegranates from 9 Spanish cultivars using headspace solid phase microextraction P Melgarejo, Á Calín‐Sánchez, L Vázquez‐Araújo, F Hernández, ... Journal of Food Science 76 (1), S114-S120, 2011 | 135 | 2011 |
| Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.) Á Calín‐Sánchez, JJ Martínez, L Vázquez‐Araújo, F Burló, P Melgarejo, ... Journal of the Science of Food and Agriculture 91 (3), 586-592, 2011 | 123 | 2011 |
| Investigation of aromatic compounds in toasted almonds used for the manufacture of turrón L Vázquez-Araújo, L Enguix, A Verdú, E García-García, ... European Food Research and Technology 227, 243-254, 2008 | 99 | 2008 |
| Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries L Vázquez‐Araújo, E Chambers IV, K Adhikari, ÁA Carbonell‐Barrachina Journal of Food Science 75 (7), S398-S404, 2010 | 97 | 2010 |
| Instrumental and sensory aroma profile of pomegranate juices from the USA: differences between fresh and commercial juice L Vázquez‐Araújo, K Koppel, E Chambers Iv, K Adhikari, ... Flavour and fragrance journal 26 (2), 129-138, 2011 | 81 | 2011 |
| Presence of arsenic in agricultural products from arsenic‐endemic areas and strategies to reduce arsenic intake in rural villages ÁA Carbonell‐Barrachina, AJ Signes‐Pastor, L Vázquez‐Araújo, F Burló, ... Molecular nutrition & food research 53 (5), 531-541, 2009 | 81 | 2009 |
| Volatile compounds of traditional and virus-resistant breeding lines of Muchamiel tomatoes A Alonso, L Vázquez-Araújo, S García-Martínez, JJ Ruiz, ... European Food Research and Technology 230, 315-323, 2009 | 74 | 2009 |
| Changes in volatile compounds and sensory quality during toasting of Spanish almonds L Vázquez‐Araújo, A Verdú, P Navarro, F Martínez‐Sánchez, ... International journal of food science & technology 44 (11), 2225-2233, 2009 | 74 | 2009 |
| Almond fruit quality can be improved by means of deficit irrigation strategies L Lipan, MJ Martín-Palomo, L Sánchez-Rodríguez, M Cano-Lamadrid, ... Agricultural Water Management 217, 236-242, 2019 | 68 | 2019 |
| Physico-chemical and sensory properties of pomegranate juices with pomegranate albedo and carpellar membranes homogenate L Vázquez-Araújo, E Chambers IV, K Adhikari, AA Carbonell-Barrachina LWT-Food Science and Technology 44 (10), 2119-2125, 2011 | 64 | 2011 |
| Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties L Lipan, B Rusu, E Sendra, F Hernández, L Vázquez‐Araújo, DC Vodnar, ... Journal of the Science of Food and Agriculture 100 (9), 3697-3708, 2020 | 61 | 2020 |
| Opinion of Spanish consumers on hydrosustainable pistachios L Noguera‐Artiaga, L Lipan, L Vázquez‐Araújo, X Barber, D Pérez‐López, ... Journal of Food Science 81 (10), S2559-S2565, 2016 | 56 | 2016 |
| Use of hydrodistillation and headspace solid‐phase microextraction to characterize the volatile composition of different hop cultivars L Vázquez‐Araújo, R Rodríguez‐Solana, SM Cortés‐Diéguez, ... Journal of the Science of Food and Agriculture 93 (10), 2568-2574, 2013 | 51 | 2013 |
| Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijona turrón L Vazquez, A Verdu, A Miquel, F Burlo, AA Carbonell-Barrachina European Food Research and Technology 225 (5), 757-767, 2007 | 49 | 2007 |
| Volatile compounds in light, medium, and dark black walnut and their influence on the sensory aromatic profile J Lee, L Vázquez‐Araújo, K Adhikari, M Warmund, J Elmore Journal of Food Science 76 (2), C199-C204, 2011 | 48 | 2011 |
| Cell-free supernatants obtained from fermentation of cheese whey hydrolyzates and phenylpyruvic acid by Lactobacillus plantarum as a source of antimicrobial compounds … N Rodríguez-Pazo, L Vázquez-Araújo, N Pérez-Rodríguez, ... Applied biochemistry and biotechnology 171 (4), 1042-1060, 2013 | 47 | 2013 |
| Physicochemical and descriptive sensory characterization of Spanish pomegranates: aptitudes for processing and fresh consumption L Vázquez‐Araújo, PN Nuncio‐Jáuregui, P Cherdchu, F Hernández, ... International Journal of Food Science & Technology 49 (7), 1663-1672, 2014 | 41 | 2014 |
| Consumer input for developing human food products made with sorghum grain L Vázquez‐Araújo, E Chambers IV, P Cherdchu Journal of Food Science 77 (10), S384-S389, 2012 | 39 | 2012 |
