| The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers L Laguna, S Fiszman, P Puerta, C Chaya, A Tárrega Food quality and preference 86, 104028, 2020 | 384 | 2020 |
| Beyond liking: Comparing the measurement of emotional response using EsSense Profile and consumer defined check-all-that-apply methodologies M Ng, C Chaya, J Hort Food Quality and Preference 28 (1), 193-205, 2013 | 294 | 2013 |
| The influence of sensory and packaging cues on both liking and emotional, abstract and functional conceptualisations M Ng, C Chaya, J Hort Food Quality and Preference 29 (2), 146-156, 2013 | 152 | 2013 |
| Testing a Spanish-version of the food neophobia scale V Fernández-Ruiz, A Claret, C Chaya Food Quality and Preference 28 (1), 222-225, 2013 | 138 | 2013 |
| Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes M Ng, JB Lawlor, S Chandra, C Chaya, L Hewson, J Hort Food Quality and Preference 25 (2), 121-134, 2012 | 119 | 2012 |
| Emotional response to wine: Sensory properties, age and gender as drivers of consumers’ preferences M Mora, E Urdaneta, C Chaya Food quality and preference 66, 19-28, 2018 | 107 | 2018 |
| Developing a reduced consumer-led lexicon to measure emotional response to beer C Chaya, C Eaton, L Hewson, RF Vázquez, V Fernández-Ruiz, KA Smart, ... Food Quality and Preference 45, 100-112, 2015 | 101 | 2015 |
| The impact of using a written scenario when measuring emotional response to beer R Dorado, C Chaya, A Tarrega, J Hort Food quality and preference 50, 38-47, 2016 | 87 | 2016 |
| Effects of the measures envisaged in “Agenda 2000” on arable crop producers and beef and veal producers: an application of Positive Mathematical Programming to representative … L Judez, C Chaya, S Martınez, AA González Agricultural Systems 67 (2), 121-138, 2001 | 86 | 2001 |
| Internal quality characterization of fresh tomato fruits V Fernández-Ruiz, MC Sánchez-Mata, M Cámara, ME Torija, C Chaya, ... HortScience 39 (2), 339-345, 2004 | 66 | 2004 |
| A comparison of self-reported emotional and implicit responses to aromas in beer C Beyts, C Chaya, F Dehrmann, S James, K Smart, J Hort Food Quality and Preference 59, 68-80, 2017 | 63 | 2017 |
| Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting M Perez-Jiménez, C Chaya, MÁ Pozo-Bayón Food Chemistry 285, 147-155, 2019 | 62 | 2019 |
| Influence of first position effect on emotional response R Dorado, C Pérez-Hugalde, A Picard, C Chaya Food Quality and Preference 49, 189-196, 2016 | 59 | 2016 |
| Measuring the emotional response to beer and the relative impact of sensory and packaging cues C Chaya, J Pacoud, M Ng, A Fenton, J Hort Journal of the American Society of Brewing Chemists 73 (1), 49-60, 2015 | 52 | 2015 |
| The impact of PROP and thermal taster status on the emotional response to beer Q Yang, R Dorado, C Chaya, J Hort Food Quality and Preference 68, 420-430, 2018 | 42 | 2018 |
| Use of the STATIS method to analyze time-intensity profiling data C Chaya, C Perez-Hugalde, L Judez, CS Wee, JX Guinard Food quality and preference 15 (1), 3-12, 2004 | 39 | 2004 |
| Improvement of an emotional lexicon for the evaluation of beers M Mora, B Giussani, E Pagliarini, C Chaya Food Quality and Preference 71, 158-162, 2019 | 36 | 2019 |
| Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines I Andújar-Ortiz, C Chaya, PJ Martín-Álvarez, MV Moreno-Arribas, ... International Journal of Food Properties 17 (5), 987-1001, 2014 | 34 | 2014 |
| l-(−)-Malic Acid Production by Saccharomyces spp. during the Alcoholic Fermentation of Wine (1) N Yéramian, C Chaya, JA Suárez Lepe Journal of agricultural and food chemistry 55 (3), 912-919, 2007 | 32 | 2007 |
| Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting C Criado, C Chaya, V Fernández-Ruíz, MD Álvarez, B Herranz, ... Food research international 126, 108677, 2019 | 29 | 2019 |
