Luis Guerrero

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Luis Guerrero

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Luis Guerrero

Institute Catala Oncologia

Publications: 58 | Citations: 483 | G-Index: 19 | H-Index: 14

Interests: Food Science

Collaborated with 111 co-authors from 1993 to 2011; Cited by 942 authors

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Publications (58)

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Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin (Citations: 1)

Margrethe Hersleth, Valérie Lengard, Wim Verbeke, Luis Guerrero, Tormod Næs

Journal: Food Quality and Preference - FOOD QUAL PREFERENCE , vol. 22, no. 1, pp. 31-41, 2011
Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom (Citations: 1)

C. Realini, F. Montossi, C. Sañudo, M. M. Campo, M. A. Oliver, G. R. Nute, L. Guerrero

Journal: Food Quality and Preference - FOOD QUAL PREFERENCE , vol. 22, no. 5, pp. 443-451, 2011
Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period

Maria Clariana, Luis Guerrero, Carmen Sárraga, Isabel Díaz, Ángel Valero, José A. García-Regueiro

Journal: Innovative Food Science & Emerging Technologies - INNOV FOOD SCI EMERG TECHNOL , vol. 12, no. 4, pp. 456-465, 2011
Perception of traditional food products in six European regions using free word association (Citations: 9)

Luis Guerrero, Anna Claret, Wim Verbeke, Geraldine Enderli, Sylwia Zakowska-Biemans, Filiep Vanhonacker, Sylvie Issanchou, Marta Sajdakowska, Britt Signe Granli, Luisa Scalvedi, Michele Contel, Margrethe Hersleth

Journal: Food Quality and Preference - FOOD QUAL PREFERENCE , vol. 21, no. 2, pp. 225-233, 2010
Sensory characterization of dry-cured ham using free-choice profiling (Citations: 1)

M. Dolors Guàrdia, Ana P. S. Aguiar, Anna Claret, Jacint Arnau, Luis Guerrero

Journal: Food Quality and Preference - FOOD QUAL PREFERENCE , vol. 21, no. 1, pp. 148-155, 2010

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Citations (483 times by 330 publications)

The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet (Citations: 2)

Zbigniew A. Kruk, Hyejeong Yun, David L. Rutley, Eun Jung Lee, Yun Ji Kim, Cheorun Jo

Journal: Food Control , vol. 22, no. 1, pp. 6-12, 2011
Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin (Citations: 1)

Margrethe Hersleth, Valérie Lengard, Wim Verbeke, Luis Guerrero, Tormod Næs

Journal: Food Quality and Preference - FOOD QUAL PREFERENCE , vol. 22, no. 1, pp. 31-41, 2011
PIH23 Cost-Effectiveness of Guanfacine Extended Release as an Adjunctive Therapy to a Psychostimulant Compared to Psychostimulant Monotherapy for the Treatment of Attention Deficit/Hyperactivity Disorder in Children and Adolescents

V. Sikirica, M. Erder, J. Xie, D. Macaulay, M. Diener, P. Hodgkins, E. Q. Wu

Journal: Journal of Food Engineering - J FOOD ENG , vol. 14, no. 7, pp. A401-A402, 2011
PCN66 A Cost and Outcomes Analysis of Bevacizumab plus Folfiri Versus Cetuximab Plus Folfiri for the Treatment of First-Line Metastatic Colorrectal Cancer Patients from the Brazilian Private Payer Perspective

R. Caponero, E. A. V. Santos, C. T. Buschinelli, M. Ferracini, C. A. Ngoh

Journal: Journal of Food Engineering - J FOOD ENG , vol. 14, no. 7, pp. A446-A446, 2011
A business process modeling approach to support production system analysis and simulation

Giulia Dello Stritto, Raffaele Iannone, Massimiliano M. Schiraldi, Francesco Giordano, Claudia Battista

Journal: Meat Science - MEAT SCI , 2011

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Co-authors (111)

Journals (9)

Keywords (132)

Publications (58)

BibTeX | RIS | RefWorks Download

Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin (Citations: 1)

Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom (Citations: 1)

Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period

Perception of traditional food products in six European regions using free word association (Citations: 9)

Sensory characterization of dry-cured ham using free-choice profiling (Citations: 1)

Citations (483 times by 330 publications)

The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet (Citations: 2)

Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin (Citations: 1)

PIH23 Cost-Effectiveness of Guanfacine Extended Release as an Adjunctive Therapy to a Psychostimulant Compared to Psychostimulant Monotherapy for the Treatment of Attention Deficit/Hyperactivity Disorder in Children and Adolescents

PCN66 A Cost and Outcomes Analysis of Bevacizumab plus Folfiri Versus Cetuximab Plus Folfiri for the Treatment of First-Line Metastatic Colorrectal Cancer Patients from the Brazilian Private Payer Perspective

A business process modeling approach to support production system analysis and simulation


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Publications (58) BibTeX | RIS | RefWorks Download

Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin (Citations: 1)

Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom (Citations: 1)

Perception of traditional food products in six European regions using free word association (Citations: 9)

Sensory characterization of dry-cured ham using free-choice profiling (Citations: 1)

The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet (Citations: 2)

Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin (Citations: 1)

Publications (58)

BibTeX | RIS | RefWorks Download