20162020

Research output per year

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Fingerprint Dive into the research topics where Monica Aguayo Mendoza is active. These topic labels come from the works of this person. Together they form a unique fingerprint. If staff member(s) published prior to his/her WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.

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Research Output

Characterisation of friction behaviour of intact soft solid foods and food boli

Fuhrmann, P. L., Aguayo-Mendoza, M., Jansen, B., Stieger, M. & Scholten, E., 1 Mar 2020, In : Food Hydrocolloids. 100, 105441.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
  • How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age

    Aguayo-Mendoza, M., Santagiuliana, M., Ong, X., Piqueras-Fiszman, B., Scholten, E. & Stieger, M., Aug 2020, In : Food Research International. 134, 109213.

    Research output: Contribution to journalArticleAcademicpeer-review

  • 11 Citations (Scopus)

    Capturing the impact of oral processing behaviour on consumption time and dynamic sensory perception of ice creams differing in hardness

    Doyennette, M., Aguayo-Mendoza, M. G., Williamson, A. M., Martins, S. I. F. S. & Stieger, M., 1 Dec 2019, In : Food Quality and Preference. 78, 103721.

    Research output: Contribution to journalArticleAcademicpeer-review

  • 1 Citation (Scopus)
    Open Access
  • 17 Citations (Scopus)

    Projects