Author

Maider Lago

Institution: Leartiker

Observed institutions: Mondragon Unibertsitatea, Basque Culinary Center, Euskadiko Parke Teknologikoa, AZTI, Leartiker

OpenAlex ID: A5044360481

Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology

2022 · Clara Talens, Maider Lago, et al. · LWT · 33

Relationship between tactile stimuli and basic tastes: CATA with consumers with visual disability

2019 · Renata Riofrio‐Grijalva, Maider Lago, et al. · Journal of Sensory Studies · 21

Using tactile stimuli to enhance sweet perception in iced tea samples

2020 · Maider Lago, Jose De la Rosa, et al. · Journal of Sensory Studies · 9

Development of the lexicon, trained panel validation and sensory profiling of new ready-to-eat plant-based " meatballs" in tomato sauce

2024 · Clara Talens, Maider Lago, et al. · Open Research Europe · 4

Development of the lexicon, trained panel validation and sensory profiling of new ready-to-eat plant-based " meatballs" in tomato sauce

2022 · Clara Talens, Maider Lago, et al. · Open Research Europe · 2

Desirability Function-Based Optimization of Apple Pomace Extraction to Produce a Fermentable Must Using Central Composite Design Methodology (CCD) for the Development of Non- or Low-Alcohol Beverages

2026 · Shuyana Deba-Rementeria, Ane Bordagaray, et al. · Fermentation

Works count: 6

Citation count: 68

H-index: 4

I10-index: 2