Publicaciones: Estudios de consumidores
- M. Ojeda, I. Etaio, D. Valentin, C. Dacremont, M. Zannoni, T. Tupasela, L. Lilleberg, F.J. Pérez-Elortondo (2021). Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses. Food Quality and Preference, 87.
- Ojeda, M., Etaio, I., Guerrero, L., Fernández-Gil, M.P., Pérez-Elortondo, F.J. (2018). Does consumer liking fit the sensory quality assessed by trained panelists in traditional food products? A study on PDO Idiazabal cheese. Journal of Sensory Studies, 33.
- P. Bárcenas, F.J. Pérez Elortondo, M. Albisu (2004). Projective mapping in sensory analysis of ewes milk cheeses: A study on consumers and trained panel performance. Food Research International, 37, 723-729.
- P. Bárcenas, F.J. Pérez Elortondo, J. Salmerón, M. Albisu (2003). Comparison of free choice profiling, direct similarity measurements and hedonic data for ewe’s milk cheeses sensory evaluation. International Dairy Journal, 13, 67-77.
- F.J. Pérez Elortondo, M. Albisu, Y. Barcina (2002). Brining time and smoking influence on acceptability of Idiazabal cheese. Journal Food Quality, 25, 51-62.
- P. Bárcenas, F.J. Pérez Elortondo, J. Salmerón, M. Albisu (2002). Sensory characterization of ewes’ milk cheeses using direct and indirect similarity measures: A comparison. Journal Science Food Agriculture, 82, 435-442.
- P. Bárcenas, R. Pérez de San Román, F.J. Pérez Elortondo, M. Albisu (2001). Consumer preference structures for traditional Spanish cheeses and its relationship with sensory properties. Food Quality and Preference, 14, 269-279.
