Publikationen (44) Publikationen von Luis Manuel Sanchez Siles

2024

  1. Beliefs, Evaluations, and use of commercial infant Food: A survey among German parents

    Food Research International, Vol. 194

  2. Complementary feeding challenges: Insights from Swiss parents’ perspectives

    Appetite, Vol. 202

  3. Nutri-Score and Eco-Score: Consumers' trade-offs when facing two sustainability labels

    Food Quality and Preference, Vol. 118

2023

  1. Baby, children, and adult biscuits. Differences in nutritional quality and naturalness

    Food Science and Nutrition, Vol. 11, Núm. 12, pp. 7946-7956

  2. 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

  3. Perceived degree of food processing as a cue for perceived healthiness: The NOVA system mirrors consumers’ perceptions

    Food Quality and Preference, Vol. 110

  4. Stability of phenolic compounds in apple and strawberry: Effect of different processing techniques in industrial set up

    Food Chemistry, Vol. 401

2022

  1. Are cereal bars significantly healthier and more natural than chocolate bars? A preliminary assessment in the German market

    Journal of Functional Foods, Vol. 89

  2. 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

  3. 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

  4. Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents

    Frontiers in Nutrition, Vol. 9

  5. Naturalness and healthiness in “ultra-processed foods”: A multidisciplinary perspective and case study

    Trends in Food Science and Technology

  6. Untargeted Metabolomics Reveals New Markers of Food Processing for Strawberry and Apple Purees

    Molecules, Vol. 27, Núm. 21

2021

  1. Are homemade and commercial infant foods different? A nutritional profile and food variety analysis in Spain

    Nutrients, Vol. 13, Núm. 3, pp. 1-16

  2. 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

  3. Effects of whole‐grain and sugar content in infant cereals on gut microbiota at weaning: A randomized trial

    Nutrients, Vol. 13, Núm. 5

  4. High–pressure processing vs. Thermal treatment: Effect on the stability of polyphenols in strawberry and apple products

    Foods, Vol. 10, Núm. 12

  5. Predicting how consumers perceive the naturalness of snacks: The usefulness of a simple index

    Food Quality and Preference, Vol. 94

2020

  1. 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

  1. Infant cereals: Current status, challenges, and future opportunities for whole grains

    Nutrients, Vol. 11, Núm. 2