Luis Manuel
Sanchez Siles
Publicaciones (44) Publicaciones de Luis Manuel Sanchez Siles
2024
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Beliefs, Evaluations, and use of commercial infant Food: A survey among German parents
Food Research International, Vol. 194
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Complementary feeding challenges: Insights from Swiss parents’ perspectives
Appetite, Vol. 202
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Nutri-Score and Eco-Score: Consumers' trade-offs when facing two sustainability labels
Food Quality and Preference, Vol. 118
2023
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Baby, children, and adult biscuits. Differences in nutritional quality and naturalness
Food Science and Nutrition, Vol. 11, Núm. 12, pp. 7946-7956
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Effect of Storage Conditions on the Stability of Polyphenols of Apple and Strawberry Purees Produced at Industrial Scale by Different Processing Techniques
Journal of Agricultural and Food Chemistry, Vol. 71, Núm. 5, pp. 2541-2553
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Perceived degree of food processing as a cue for perceived healthiness: The NOVA system mirrors consumers’ perceptions
Food Quality and Preference, Vol. 110
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Stability of phenolic compounds in apple and strawberry: Effect of different processing techniques in industrial set up
Food Chemistry, Vol. 401
2022
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Are cereal bars significantly healthier and more natural than chocolate bars? A preliminary assessment in the German market
Journal of Functional Foods, Vol. 89
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Corporate tensions and drivers of sustainable innovation: a qualitative study in the food industry
European Journal of Innovation Management, Vol. 25, Núm. 4, pp. 925-947
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Current and emerging trends in cereal snack bars: implications for new product development
International Journal of Food Sciences and Nutrition, Vol. 73, Núm. 5, pp. 610-629
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Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents
Frontiers in Nutrition, Vol. 9
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Naturalness and healthiness in “ultra-processed foods”: A multidisciplinary perspective and case study
Trends in Food Science and Technology
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Untargeted Metabolomics Reveals New Markers of Food Processing for Strawberry and Apple Purees
Molecules, Vol. 27, Núm. 21
2021
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Are homemade and commercial infant foods different? A nutritional profile and food variety analysis in Spain
Nutrients, Vol. 13, Núm. 3, pp. 1-16
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Complementary feeding practices and parental pressure to eat among spanish infants and toddlers: A cross‐sectional study
International Journal of Environmental Research and Public Health, Vol. 18, Núm. 4, pp. 1-17
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Effects of whole‐grain and sugar content in infant cereals on gut microbiota at weaning: A randomized trial
Nutrients, Vol. 13, Núm. 5
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High–pressure processing vs. Thermal treatment: Effect on the stability of polyphenols in strawberry and apple products
Foods, Vol. 10, Núm. 12
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Predicting how consumers perceive the naturalness of snacks: The usefulness of a simple index
Food Quality and Preference, Vol. 94
2020
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Are sugar-reduced and whole grain infant cereals sensorially accepted at weaning? A randomized controlled cross-over trial
Nutrients, Vol. 12, Núm. 6, pp. 1-18
2019
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Infant cereals: Current status, challenges, and future opportunities for whole grains
Nutrients, Vol. 11, Núm. 2