A. Cruz

Food Science · Comprehensive Reviews in Food Science and Food Safety · 2007–2021

A researcher in the Science corpus: 17 papers; trusts 5 researchers and is trusted by 2 researchers here, as inferred from the citation graph.

Subfields

• Food Science — 116 citations into it; #1,194 of 1,700 by trust here, #303 by citations
• Nutrition and Dietetics — 84 citations into it; #749 of 1,029 by trust here, #336 by citations
• Molecular Biology — 49 citations into it

Whom A. Cruz trusts overall

Their strongest outbound trust, strongest first, inferred from their citations.

1. N. Shah
2. G. Ares
3. Denis Roy
4. Rasmus Bro
5. M. Roberfroid
6. Paula Varela
7. R. M. Alonso-Salces
8. J. A. Faria
9. J. Kennedy
10. Juyun Lim

Who trusts A. Cruz overall

1. R. Mohammadi
2. A. Mortazavian
3. R. Cadena

Papers from A. Cruz's perspective

Ordered by how strongly the researchers A. Cruz trusts endorse each paper. Same corpus, a different order for every researcher.

1. Probiotic bacteria: selective enumeration and survival in dairy foods. (Journal of Dairy Science)
2. Chemometric classification of Basque and French ciders based on their total polyphenol contents and CIELab parameters
3. The N-way Toolbox for MATLAB
4. Hedonic scaling: A review of methods and theory
5. A new efficient method for determining the number of components in PARAFAC models
6. Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression
7. Consumer perception of functional foods: A conjoint analysis with probiotics☆
8. PROJECTIVE MAPPING AND DESCRIPTIVE ANALYSIS OF MILK AND DARK CHOCOLATES
9. Influence of brand information on consumers’ expectations and liking of powdered drinks in central location tests
10. PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt

Their papers

• Plant-based milk substitutes as emerging probiotic carriers (2021) — 125 citations
• Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety. (2020) — 611 citations
• Impact of probiotics and prebiotics on food texture (2020) — 134 citations
• Preferred attribute elicitation methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with prebiotic components (2020) — 59 citations
• Effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks, and ice creams: a technological perspective (2018) — 130 citations
• Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing. (2018) — 389 citations
• Biogenic amines as bacterial quality indicators in different poultry meat species (2015) — 84 citations
• Prebiotic gluten-free bread: Sensory profiling and drivers of liking (2014) — 100 citations
• Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts (2013) — 80 citations
• Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale (2013) — 168 citations
• PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt (2012) — 60 citations
• Viability of probiotic microorganisms in cheese during production and storage: a review (2011) — 217 citations
• Probiotic ice cream: viability of probiotic bacteria and sensory properties (2011) — 160 citations
• Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression (2011) — 47 citations
• Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products. (2010) — 726 citations
• Ice-cream as a probiotic food carrier (2009) — 339 citations
• Packaging system and probiotic dairy foods (2007) — 136 citations