Browsing Artículos by Author "Etaio, Iñaki"
Now showing items 1-5 of 5
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A randomised controlled trial of a program based on the theory of planned behavior to promote fruit and vegetable intake among schoolchildren: PROFRUVE study protocol
Arrizabalaga López, María; Rada Fernández de Jauregui, Diego; Portillo Baquedano, María Puy ; Martínez González, Olalla ; Etaio Alonso, Iñaki ; Mauleón Gómez, José Ramón ; Echevarría Orella, Enrique ; Gómez, E.; Rodríguez Rivera, Víctor Manuel (Biomed Central, 2018-07-04)Background: The PROFRUVE study is a controlled intervention based on the Theory of Planned Behavior (TPB), which follows those behavioral theories that have proved to be the most effective at changing infant fruit and ... -
Current status and perspectives of the official sensory control methods in protected designation of origin food products and wines
Pérez Elortondo, Francisco José ; Symoneaux, Ronan; Etaio Alonso, Iñaki ; Coulon-Leroy, Cécile; Maître, Isabelle; Zannoni, Mario (Elsevier Ltd., 2018-02-03)Protected Designation of Origin (PDO) is part of the regulated quality schemes in the European Union (EU). Producers of PDO food products and wines have to present EU authorities a technical specification of their product, ... -
Does consumer liking fit the sensory quality assessed by trained panelists in traditional food products? A study on PDO Idiazabal cheese
Ojeda Atxiaga, Mónica; Etaio Alonso, Iñaki ; Guerrero, Luis; Fernández Gil, María del Pilar ; Pérez Elortondo, Francisco José (Wiley, 2018-03-30)The aim of this work was to study the degree of agreement between consumer liking and the sensory quality scored by the trained panel in charge of the quality control of a traditional product (PDO Idiazabal cheese). Nine ... -
Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses
Ojeda Atxiaga, Mónica; Etaio Alonso, Iñaki ; Valentin, Dominique; Dacremont, Catherine; Zannoni, Mario; Tupasela, Tuomo; Lilleberg, Leena; Pérez Elortondo, Francisco José (Elsevier Ltd., 2020)We aim at studying consumers’ Perceived Sensory Quality (PSQ) concept. We manipulated a priori both familiarity (contrast local vs. foreign cheeses) and quality level (contrast PDO or traditional cheeses vs. their non- PDO ... -
Suckling or non-suckling? Sensory characterization of commercialized lamb meat according to feeding
Etaio Alonso, Iñaki ; Bravo Lamas, Leire; Pérez Elortondo, Francisco José ; Rodríguez Barrón, Luis Javier ; Aldai Elkoro-Iribe, Noelia (Wiley, 2023-08-25)Consumption of meat from suckling lambs is typical in some regions. However, sensory differences between meat from suckling and non-suckling lambs are barely described in previous studies. The objectives of the present ...