1. Assessment of eating capability of elderly subjects in UK: a quantitative evaluation. (22nd April 2015) Authors: Laguna, L.; Sarkar, A.; Chen, J. Journal: Proceedings of the Nutrition Society Issue: Volume 74(2015)Supplement OCE2 Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Coeliac consumers' expectations and eye fixations on commercial gluten-free bread packages. (15th June 2022) Authors: Puerta, P.; Carrillo, E.; Badia-Olmos, C.; Laguna, L.; Rosell, C.M.; Tárrega, A. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 163(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of an opinion app on expectations and emotional responses of young consumers toward white wines. (January 2023) Authors: Rizo, A.; Bartu, A.; Laguna, L.; Tarrega, A. Journal: Food quality and preference Issue: Volume 103(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Evaluation of dry-cured ham pastiness through rheological measurements of aqueous extracts obtained in vitro mimicking the mastication process. (June 2021) Authors: Coll-Brasas, E.; Laguna, L.; Tárrega, A.; Arnau, J.; Claret, A.; Fulladosa, E. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 145(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Fruit and vegetables liking among European elderly according to food preferences, attitudes towards food and dependency. (June 2016) Authors: Mingioni, M.; Mehinagic, E.; Laguna, L.; Sarkar, A.; Pirttijärvi, T.; Van Wymelbeke, V.; Artigas, G.; Chen, J.; Kautola, H.; Järvenpää, E.; Mäenpää, T.; Tahvonen, R.; Grabska-Kobylecka, I.; Maitre, I. Journal: Food quality and preference Issue: Volume 50(2016:Jun.) Page Start: 27 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Fruit and vegetables liking among European elderly according to food preferences, attitudes towards food and dependency. (June 2016) Authors: Mingioni, M.; Mehinagic, E.; Laguna, L.; Sarkar, A.; Pirttijärvi, T.; Van Wymelbeke, V.; Artigas, G.; Chen, J.; Kautola, H.; Järvenpää, E.; Mäenpää, T.; Tahvonen, R.; Grabska-Kobylecka, I.; Maitre, I. Journal: Food quality and preference Issue: Volume 50(2016:Jun.) Page Start: 27 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Influence of mixed gel structuring with different degrees of matrix inhomogeneity on oral residence time. (December 2016) Authors: Laguna, L.; Sarkar, A. Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 286 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Influence of mixed gel structuring with different degrees of matrix inhomogeneity on oral residence time. (December 2016) Authors: Laguna, L.; Sarkar, A. Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 286 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception. (April 2021) Authors: Puerta, P.; Garzón, R.; Rosell, C.M.; Fiszman, S.; Laguna, L.; Tárrega, A. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 140(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Oral processing and dynamics of texture perception in commercial gluten-free breads. (August 2020) Authors: Puerta, P.; Laguna, L.; Villegas, B.; Rizo, A.; Fiszman, S.; Tarrega, A. Journal: Food research international Issue: Volume 134(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗