| Comment analysis of consumer’s likes and dislikes as an alternative tool to preference mapping. A case study on apples R Symoneaux, MV Galmarini, E Mehinagic Food Quality and Preference 24 (1), 59-66, 2012 | 260 | 2012 |
| Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin V Sanchez, R Baeza, MV Galmarini, MC Zamora, J Chirife Food and Bioprocess Technology 6, 1350-1354, 2013 | 109 | 2013 |
| Eating flowers? Exploring attitudes and consumers' representation of edible flowers H Rodrigues, DP Cielo, C Goméz-Corona, AAS Silveira, TA Marchesan, ... Food Research International 100, 227-234, 2017 | 99 | 2017 |
| Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition MV Galmarini, R Baeza, V Sanchez, MC Zamora, J Chirife LWT-Food Science and Technology 44 (1), 186-190, 2011 | 87 | 2011 |
| Advances in representation and analysis of mono and multi-intake Temporal Dominance of Sensations data MV Galmarini, M Visalli, P Schlich Food Quality and Preference 56, 247-255, 2017 | 74 | 2017 |
| Sourness–sweetness interactions in different media: White wine, ethanol and water MC Zamora, MC Goldner, MV Galmarini Journal of Sensory Studies 21 (6), 601-611, 2006 | 73 | 2006 |
| Understanding apple consumers’ expectations in terms of likes and dislikes. Use of comment analysis in a cross-cultural study MV Galmarini, R Symoneaux, S Chollet, MC Zamora Appetite 62, 27-36, 2013 | 65 | 2013 |
| Use of multi‐intake temporal dominance of sensations (TDS) to evaluate the influence of cheese on wine perception MV Galmarini, AL Loiseau, M Visalli, P Schlich Journal of Food Science 81 (10), S2566-S2577, 2016 | 62 | 2016 |
| Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder MV Galmarini, C Maury, E Mehinagic, V Sanchez, RI Baeza, S Mignot, ... Food and bioprocess technology 6, 3585-3595, 2013 | 58 | 2013 |
| The role of sensory science in the evaluation of food pairing MV Galmarini Current Opinion in Food Science 33, 149-155, 2020 | 41 | 2020 |
| Use of multi‐intake temporal dominance of sensations (TDS) to evaluate the influence of wine on cheese perception MV Galmarini, AL Loiseau, D Debreyer, M Visalli, P Schlich Journal of food science 82 (11), 2669-2678, 2017 | 37 | 2017 |
| The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze‐dried strawberry puree MV Galmarini, C Schebor, MC Zamora, J Chirife International journal of food science & technology 44 (10), 1869-1876, 2009 | 36 | 2009 |
| 12 Open-Ended Questions R Symoneaux, MV Galmarini Novel techniques in sensory characterization and consumer profiling, 307, 2014 | 34 | 2014 |
| Wine and cheese: two products or one association? A new method for assessing wine-cheese pairing MV Galmarini, L Dufau, AL Loiseau, M Visalli, P Schlich Beverages 4 (1), 13, 2018 | 27 | 2018 |
| Static vs. dynamic liking in chewing gum: A new approach using a background task and a natural setting MV Galmarini, R Symoneaux, M Visalli, MC Zamora, P Schlich Food Quality and Preference 40, 381-386, 2015 | 26 | 2015 |
| Impact of trehalose, sucrose and/or maltodextrin addition on aroma retention in freeze dried strawberry puree MV Galmarini, C van Baren, MC Zamora, J Chirife, P Di Leo Lira, ... International journal of food science & technology 46 (7), 1337-1345, 2011 | 26 | 2011 |
| Aromatic profiles of spray‐dried encapsulated orange flavours: influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques MV Galmarini, MC Zamora, R Baby, J Chirife, V Mesina International journal of food science & technology 43 (9), 1569-1576, 2008 | 26 | 2008 |
| Impact of music on the dynamic perception of coffee and evoked emotions evaluated by temporal dominance of sensations (TDS) and emotions (TDE) MV Galmarini, RJS Paz, DE Choquehuanca, MC Zamora, B Mesz Food Research International 150, 110795, 2021 | 24 | 2021 |
| Determination and correlation of the water activity of unsaturated, supersaturated and saturated trehalose solutions MV Galmarini, J Chirife, MC Zamora, A Pérez LWT-Food Science and Technology 41 (4), 628-631, 2008 | 24 | 2008 |
| Could Time–Intensity by a trained panel be replaced with a progressive profile done by consumers? A case on chewing-gum MV Galmarini, R Symoneaux, M Visalli, MC Zamora, P Schlich Food Quality and Preference 48, 274-282, 2016 | 20 | 2016 |
