Publicaciones
en revistas arbitradas
Estrategias para reducir
el consumo de azúcar
y sodio
Velázquez, A.L., Vidal, L., Antúnez, L., Alcaire, F., Varela, P., Ares, G. (2023). Children’s reaction to sugar reduced dairy desserts in the context of the implementation of nutritional warning labels: An exploratory study. Food Research International, 170, 113001. https://doi.org/10.1016/j.foodres.2023.113001
Antúnez, L., Marrero, C., Machín, L., Varela, L., Curutchet, M.R., Ares, G. (2022). Mental associations with salt among Uruguayan consumers. Food Quality and Preference, 102, 104684. https://doi.org/10.1016/j.foodqual.2022.104684
Antúnez, L., Vidal, L., Giménez, A., Curutchet, M.R., Ares, G. (2022). Age, time orientation and risk perception are major determinants of discretionary salt usage. Appetite, 171, 105924. https://doi.org/10.1016/j.appet.2022.105924
Velázquez, A.L., Galler, M., Vidal, L., Varela, P., Ares, G. (2022). Co-creation of a healthy dairy product with and for children. Food Quality and Preference, 96, 104414. https://doi.org/10.1016/j.foodqual.2021.104414
Ares, G., Deliza, R., Lima, M.F. (2021). Rethinking sugar reduction in processed foods. Current Opinion in Food Science, 40, 58 – 66. https://doi.org/10.1016/j.cofs.2021.01.010
Velázquez, A.L., Vidal, L., Varela, P., Ares, G. (2021). Sugar reduction in products targeted at children: Why are we not there yet? Journal of Sensory Studies, 36, 36, e12666. 10.1111/joss.12666
Velázquez A.L., Vidal L., Alcaire, F., Varela P., Ares G. (2021). Significant sugar-reduction in dairy products targeted at children is possible without affecting hedonic perception. International Dairy Journal, 114, 104937. https://doi.org/10.1016/j.idairyj.2020.104937
Velázquez, A.L., Alcaire, F., Vidal, L., Varela, P., Næs, T., Ares, G. (2021). The influence of label information on the snacks parents choose for their children: Individual differences in a choice based conjoint test. Food Quality and Prererence, 94, 104296. https://doi.org/10.1016/j.foodqual.2021.104296
Antúnez L., Alcaire F., Giménez A., Ares G. (2020). Can sodium warnings modify preferences? A case study with white bread. Food Research International, 134, 109239. https://doi.org/10.1016/j.foodres.2020.109239
Velázquez A.L., Vidal L., Varela P., Ares G. (2020). Cross-modal interactions as a strategy for sugar reduction in products targeted at children: Case study with vanilla milk desserts. Food Research International, 130, 108920. https://doi.org/10.1016/j.foodres.2019.108920
Lima M., Ares G., Deliza R. (2019). Comparison of two sugar reduction strategies with children: Case study with grape nectars. Food Quality and Preference, 71, 163-167. https://doi.org/10.1016/j.foodqual.2018.07.002
Antúnez L., Giménez A., Vidal L., Ares G. (2018). Partial replacement of NaCl with KCl in bread: Effect on sensory characteristics and consumer perception. Journal of Sensory Studies, 33, e12441. https://doi.org/10.1111/joss.12441
Oliveira D., Galhardo J., Ares G., Cunha L.M., Deliza R. (2018). Sugar reduction in fruit nectars: Impact on consumers’ sensory and hedonic perception. Food Research International, 107, 371-377. https://doi.org/10.1016/j.foodres.2018.02.025
Lima M., Ares G., Deliza R. (2018). Children and adults’ sensory and hedonic perception of added sugar reduction in grape nectar. Journal of Sensory Studies, 33, e12317. https://doi.org/10.1111/joss.12317
Antúnez L., Giménez A., Alcaire F., Vidal L., Ares G. (2017). Consumer perception of salt-reduced breads: Comparison of single and two-bites evaluation. Food Research International, 100, 254-259. https://doi.org/10.1016/j.foodres.2017.07.014
Alcaire F., Antúnez L., Vidal L., Giménez A., Ares G. (2017). Aroma-related cross-modal interactions for sugar reduction in milk desserts: Influence on consumer perception. Food Research International, 97, 45-50. https://doi.org/10.1016/j.foodres.2017.02.019
Yoo H.-J., Machín L., Arrúa A., Antúnez L., Vidal L., Giménez A., Curutchet M.R., Ares G. (2017). Children and adolescents’ attitudes towards sugar reduction in dairy products. Food Research International, 94, 108-114. https://doi.org/10.1016/j.foodres.2017.02.005
Antúnez L., Giménez A., Ares G. (2016). A consumer-based approach to salt reduction: Case study with bread. Food Research International, 90, 66-72. https://doi.org/10.1016/j.foodres.2016.10.015
Oliveira D., Reis F., Deliza R., Rosenthal A., Giménez A., Ares G. (2016). Difference thresholds for added sugar in chocolate-flavoured milk: Recommendations for gradual sugar reduction. Food Research International, 89, 448-453. https://doi.org/10.1016/j.foodres.2016.08.019
Oliveira D., Antúnez L., Giménez A., Castura J.C., Deliza R., Ares G. (2015). Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking. Food Research International, 75, 148-156. https://doi.org/10.1016/j.foodres.2015.05.050