Personal information

sensory, food, rheology, texture, consumer, elderly, dysphagia

Activities

Employment (1)

Instituto de Agroquímica y Tecnología de Alimentos: Burjassot, Comunitat Valenciana, ES

Employment
Source: Self-asserted source
Laura Laguna

Works (50 of 66)

Items per page:
Page 1 of 2

Exploring Texture and Biomechanics of Food Oral Processing in Fork-Mashable Dishes for Patients with Mastication or Swallowing Impairments

Foods
2024-06-08 | Journal article
Contributors: Kovan Ismael-Mohammed; Mireia Bolívar-Prados; Laura Laguna; Adrian Nuñez Lara; Pere Clavé
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties

Food Research International
2024-02 | Journal article
Contributors: Celia Badia-Olmos; Janaina Sánchez-García; Laura Laguna; Elena Zúñiga; Claudia Mónika Haros; Ana Maria Andrés; Amparo Tarrega
Source: check_circle
Crossref

Pairing physical and sensory properties of dysphagia thickeners to understand disliking

Food Hydrocolloids for Health
2023-12 | Journal article
Part of ISSN: 2667-0259
Contributors: R. Baixauli; A. Dobiašová; A. Tarrega; L. Laguna
Source: Self-asserted source
Laura Laguna

Origins of thirstiness sensation and current food solutions

Comprehensive Reviews in Food Science and Food Safety
2023-11 | Journal article
Contributors: Ruth Picó‐Munyoz; Amparo Tárrega; Laura Laguna
Source: check_circle
Crossref

Thirstiness, body hydration and thickened water: A study about their relationship

Food Quality and Preference
2023-10 | Journal article
Part of ISSN: 0950-3293
Contributors: Ruth Pico-Munyoz; Laura Laguna; Amparo Tarrega
Source: Self-asserted source
Laura Laguna

Measuring the Rheological and Textural Properties of Thick Purees Used to Manage Patients with Swallowing Disorders

Nutrients
2023-08-28 | Journal article | Author
Part of ISSN: 2072-6643
Contributors: Ismael-Mohammed, Kovan; Mireia Bolívar Prados; Laura Laguna; Pere Clavé
Source: Self-asserted source
Laura Laguna
grade
Preferred source (of 2)‎

Early changes in elderly food habits related to reduced protein intake

Food Quality and Preference
2023-05 | Journal article
Part of ISSN: 0950-3293
Contributors: E. Carrillo; C. Chaya; A. Viadel; L. Laguna; Amparo Tarrega
Source: Self-asserted source
Laura Laguna

Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via transient receptor potential activation

Current Opinion in Food Science
2023-04 | Journal article
Part of ISSN: 2214-7993
Contributors: Susana Fiszman; Laura Laguna
Source: Self-asserted source
Laura Laguna

What is the food like that people choke on? A study on food bolus physical properties under different in vitro oral capacities

Food Research International
2023-03 | Journal article
Contributors: Maria Muñoz-Núñez; Laura Laguna; Amparo Tárrega
Source: check_circle
Crossref

Techno-Functional and Rheological Properties of Alternative Plant-Based Flours

Foods
2023-03-26 | Journal article | Author
Part of ISSN: 2304-8158
Contributors: Celia Badia-Olmos; Laura Laguna; Claudia Monika Haros; Amparo Tarrega
Source: Self-asserted source
Laura Laguna
grade
Preferred source (of 3)‎

Consumer Perception as a Criterion for Process Design

Delivering Functionality in Foods
2022 | Book chapter
Part of ISBN: 9783030835699
Part of ISBN: 9783030835705
Part of ISSN: 1571-0297
Contributors: L. Laguna; A. Tárrega; S. Fiszman
Source: Self-asserted source
Laura Laguna

Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful?

Gels
2022-07-09 | Journal article
Contributors: Raquel Baixauli; Mireia Bolivar-Prados; Kovan Ismael-Mohammed; Pere Clavé; Amparo Tárrega; Laura Laguna
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Coeliac consumers’ expectations and eye fixations on commercial gluten-free bread packages

LWT
2022-06 | Journal article
Part of ISSN: 0023-6438
Contributors: P. Puerta; E. Carrillo; C. Badia-Olmos; L. Laguna; C.M. Rosell; A. Tárrega
Source: Self-asserted source
Laura Laguna

Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption

Journal of Texture Studies
2022-06 | Journal article
Contributors: Celia Badia‐Olmos; Laura Laguna; Arantxa Rizo; Amparo Tárrega
Source: check_circle
Crossref

The sixth international conference on food oral processing, Institute of Agrochemistry and Food Technology, July 2021

Journal of Texture Studies
2022-06 | Journal article
Part of ISSN: 0022-4901
Part of ISSN: 1745-4603
Contributors: Laura Laguna; Amparo Tarrega; Jianshe Chen
Source: Self-asserted source
Laura Laguna

Oral behavior of emulsified systems with different particle size and thickening agents under simulated conditions

Food Research International
2021-09 | Journal article
Part of ISSN: 0963-9969
Source: Self-asserted source
Laura Laguna

Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception

Food Hydrocolloids
2021-07 | Journal article
Part of ISSN: 0268-005X
Source: Self-asserted source
Laura Laguna

Evaluation of dry-cured ham pastiness through rheological measurements of aqueous extracts obtained in vitro mimicking the mastication process

LWT
2021-06 | Journal article
Part of ISSN: 0023-6438
Source: Self-asserted source
Laura Laguna

Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception

LWT
2021-04 | Journal article
Part of ISSN: 0023-6438
Source: Self-asserted source
Laura Laguna

Rescuing Flavor Identity and Dynamic Perception in Puréed Dishes; A Restructuring Solution for the Purée Diet

Foods
2021-04-20 | Journal article
Contributors: Elizabeth Carrillo; Laura Laguna; Carla Arancibia; Amparo Tárrega
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Food matrix impact on oral structure breakdown and sandiness perception of semisolid systems including resistant starch

Food Hydrocolloids
2021-03 | Journal article
Part of ISSN: 0268-005X
Source: Self-asserted source
Laura Laguna

Emotional response evoked when looking at and trying a new food product, measured through images and words. A case-study with novel fruit and vegetable smoothies

Food Quality and Preference
2020 | Journal article
EID:

2-s2.0-85083277397

Part of ISBN:

09503293

Contributors: Cassani, L.; Fiszman, S.; Alvarez, M.V.; Moreira, M.R.; Laguna, L.; Tarrega, A.
Source: Self-asserted source
Laura Laguna via Scopus - Elsevier

The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers

Food Quality and Preference
2020-12 | Journal article
Part of ISSN: 0950-3293
Source: Self-asserted source
Laura Laguna

Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers

Current Research in Food Science
2020-11 | Journal article
Part of ISSN: 2665-9271
Source: Self-asserted source
Laura Laguna
grade
Preferred source (of 2)‎

Sensory acceptability of winery by-products as seasonings for salt replacement

European Food Research and Technology
2020-11-09 | Journal article
Contributors: Diego Taladrid; Laura Laguna; Victor D. Vendrell; Alberto Guadarrana; M. Victoria Moreno-Arribas; Begoña Bartolomé
Source: check_circle
Crossref

Viscosity decay of hydrocolloids under oral conditions

Food Research International
2020-10 | Journal article
Part of ISSN: 0963-9969
Source: Self-asserted source
Laura Laguna
grade
Preferred source (of 2)‎

Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal?

Foods
2020-09-08 | Journal article
Part of ISSN: 2304-8158
Source: Self-asserted source
Laura Laguna

A Comparative Study of the Physical Changes of Two Soluble Fibers during In Vitro Digestion

Proceedings
2020-09-01 | Journal article
Source: Self-asserted source
Laura Laguna

Oral processing and dynamics of texture perception in commercial gluten-free breads

Food Research International
2020-08 | Journal article
Part of ISSN: 0963-9969
Source: Self-asserted source
Laura Laguna
grade
Preferred source (of 2)‎

Co-occurrence networks of Twitter content after manual or automatic processing. A case- study on “gluten-free”

Food Quality and Preference
2020-06 | Journal article
Part of ISSN: 0950-3293
Source: Self-asserted source
Laura Laguna
grade
Preferred source (of 3)‎

Plant-derived seasonings as sodium salt replacers in food

Trends in Food Science & Technology
2020-05 | Journal article
Part of ISSN: 0924-2244
Source: Self-asserted source
Laura Laguna
grade
Preferred source (of 2)‎

Aging-related changes in quantity and quality of saliva: Where do we stand in our understanding?

Journal of Texture Studies
2019 | Journal article
EID:

2-s2.0-85052468025

Contributors: Xu, F.; Laguna, L.; Sarkar, A.
Source: Self-asserted source
Laura Laguna via Scopus - Elsevier

Evaluation of the physical changes of different soluble fibres produced during an in vitro digestion

Journal of Functional Foods
2019 | Journal article
EID:

2-s2.0-85071241558

Contributors: Vera C., N.; Laguna, L.; Zura, L.; Puente, L.; Muñoz, L.A.
Source: Self-asserted source
Laura Laguna via Scopus - Elsevier

Oral wine texture perception and its correlation with instrumental texture features of wine-saliva mixtures

Foods
2019 | Journal article
EID:

2-s2.0-85069791666

Contributors: Laguna, L.; Álvarez, M.D.; Simone, E.; Moreno-Arribas, M.V.; Bartolomé, B.
Source: Self-asserted source
Laura Laguna via Scopus - Elsevier

Physical effects of dietary fibre on simulated luminal flow, studied by in vitro dynamic gastrointestinal digestion and fermentation

Food & Function
2019 | Journal article
Contributors: Alba Tamargo; Carolina Cueva; M. Dolores Alvarez; Beatriz Herranz; M. Victoria Moreno-Arribas; Laura Laguna
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

An integrative salivary approach regarding palate cleansers in wine tasting

Journal of Texture Studies
2019-02 | Journal article
Contributors: Diego Taladrid; Laura Lorente; Begoña Bartolomé; M. Victoria Moreno‐Arribas; Laura Laguna
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Influence of viscosity on the growth of human gut microbiota

Food Hydrocolloids
2018 | Journal article
EID:

2-s2.0-85031320952

Contributors: Tamargo, A.; Cueva, C.; Álvarez, M.D.; Herranz, B.; Bartolomé, B.; Moreno-Arribas, M.V.; Laguna, L.
Source: Self-asserted source
Laura Laguna via Scopus - Elsevier

Understanding the impact of chia seed mucilage on human gut microbiota by using the dynamic gastrointestinal model simgi®

Journal of Functional Foods
2018 | Journal article
EID:

2-s2.0-85054157137

Contributors: Tamargo, A.; Cueva, C.; Laguna, L.; Moreno-Arribas, M.V.; Muñoz, L.A.
Source: Self-asserted source
Laura Laguna via Scopus - Elsevier

Spanish Consumers’ General Understanding of Metabolic Diseases and how they may be Influenced by Diet and Novel Foods: a Preliminary Survey

Nutrition Research and Food Science Journal
2018-05-01 | Journal article
Source: Self-asserted source
Laura Laguna

Eating Capability Assessments in Elderly Populations

Nutrition and Functional Foods for Healthy Aging
2017 | Book
EID:

2-s2.0-85020815346

Contributors: Laguna, L.; Sarkar, A.; Chen, J.
Source: Self-asserted source
Laura Laguna via Scopus - Elsevier

Exploring mouthfeel in model wines: Sensory-to-instrumental approaches

Food Research International
2017 | Journal article
EID:

2-s2.0-85029612950

Contributors: Laguna, L.; Sarkar, A.; Bryant, M.G.; Beadling, A.R.; Bartolomé, B.; Victoria Moreno-Arribas, M.
Source: Self-asserted source
Laura Laguna via Scopus - Elsevier

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
2017 | Journal article
EID:

2-s2.0-85020831114

Contributors: Laguna, L.; Picouet, P.; Guàrdia, M.D.; Renard, C.M.G.C.; Sarkar, A.
Source: Self-asserted source
Laura Laguna via Scopus - Elsevier

Mouthfeel perception of wine: Oral physiology, components and instrumental characterization

Trends in Food Science and Technology
2017 | Journal article
EID:

2-s2.0-85000624430

Contributors: Laguna, L.; Bartolomé, B.; Moreno-Arribas, M.V.
Source: Self-asserted source
Laura Laguna via Scopus - Elsevier

Relating rheology and tribology of commercial dairy colloids to sensory perception

Food and Function
2017 | Journal article
EID:

2-s2.0-85013890942

Contributors: Laguna, L.; Farrell, G.; Bryant, M.; Morina, A.; Sarkar, A.
Source: Self-asserted source
Laura Laguna via Scopus - Elsevier

Oral tribology: update on the relevance to study astringency in wines

Tribology - Materials, Surfaces & Interfaces
2017-04-03 | Journal article
Part of ISSN: 1751-5831
Part of ISSN: 1751-584X
Source: Self-asserted source
Laura Laguna
grade
Preferred source (of 3)‎

A Comparison Between Young and Elderly Adults Investigating the Manual and Oral Capabilities During the Eating Process

Journal of Texture Studies
2016 | Journal article
EID:

2-s2.0-84980320643

Contributors: Laguna, L.; Aktar, T.; Ettelaie, R.; Holmes, M.; Chen, J.
Source: Self-asserted source
Laura Laguna via Scopus - Elsevier

Fruit and vegetables liking among European elderly according to food preferences, attitudes towards food and dependency

Food Quality and Preference
2016 | Journal article
EID:

2-s2.0-84955151507

Contributors: Mingioni, M.; Mehinagic, E.; Laguna, L.; Sarkar, A.; Pirttijärvi, T.; Van Wymelbeke, V.; Artigas, G.; Chen, J.; Kautola, H.; Järvenpää, E. et al.
Source: Self-asserted source
Laura Laguna via Scopus - Elsevier

Influence of mixed gel structuring with different degrees of matrix inhomogeneity on oral residence time

Food Hydrocolloids
2016 | Journal article
EID:

2-s2.0-84969988149

Contributors: Laguna, L.; Sarkar, A.
Source: Self-asserted source
Laura Laguna via Scopus - Elsevier

Measuring eating capability, liking and difficulty perception of older adults: A textural consideration

Food Quality and Preference
2016 | Journal article
EID:

2-s2.0-84973483941

Contributors: Laguna, L.; Hetherington, M.M.; Chen, J.; Artigas, G.; Sarkar, A.
Source: Self-asserted source
Laura Laguna via Scopus - Elsevier

New Approach to Food Difficulty Perception: Food Structure, Food Oral Processing and Individual's Physical Strength

Journal of Texture Studies
2016 | Journal article
EID:

2-s2.0-84964596011

Contributors: Laguna, L.; Barrowclough, R.A.; Chen, J.; Sarkar, A.
Source: Self-asserted source
Laura Laguna via Scopus - Elsevier
Items per page:
Page 1 of 2

Peer review (1 review for 1 publication/grant)

Review activity for Food hydrocolloids. (1)