基本信息
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Career Trajectory
Bio
In 2015, I started working as a Laboratory Technician in Flavour Chemistry, Oral Physiology and Food Sensory Perception (FlavorSen) group, in CIAL (Institute of Food Science research). Later, in 2017, I was granted by the Spanish government with a FPI fellowship for doing the PhD. In 2022, I completed the PhD in Food Science at Universidad Autónoma de Madrid (Spain). The PhD Thesis was awarded in 2023 by Giract with the European PhD in Flavor Research Awards - Best PhD Thesis Award. Since 2023, I am working as Auxiliary Researcher in the Mediterranean Institute for Agriculture, Environment and Development (MED) in the University of Évora (Portugal). Here we investigated about the relationship of salivary proteome with oral flavour perception and human physiology.
My background is related to Flavor Chemistry, with particular focus on investigating the impact or oral bichemistry (saliva composition) in flavour perception.
Research Interests
Papers共 17 篇Author StatisticsCo-AuthorSimilar Experts
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Foods (Basel, Switzerland)no. 2 (2021): 415
N.S. Brizuela, E. Franco‐Luesma,B.M. Bravo‐Ferrada,M. Pérez‐Jiménez,L. Semorile,E.E. Tymczyszyn,M.A. Pozo‐Bayon
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