Psicología de la Cata

Análisis de las variables psicológicas en la cata de aceite de oliva virgen

	Integrantes / Colaboradores
	Dr. Ramos-Álvarez, Manuel M. Profesor titular de Metodología de las Ciencias del Comportamiento orcid.org/0000-0002-2900-7578 mramos [arroba] ujaen [punto] es (mramos[at]ujaen[dot]es) Universidad de Jaén
	Dr. Rosas, Juan M. Catedrático de Psicología Básica orcid.org/0000-0002-5383-9876 jmrosas [arroba] ujaen [punto] es Universidad de Jaén
	Arbeláez Mejía, Sonia Milena Personal Investigador en formación orcid.org/0000-0002-4183-1172 arbelaez [arroba] ujaen [punto] es (arbelaez[at]ujaen[dot]es) Universidad de Jaén

Integrantes / Colaboradores

Dr. Ramos-Álvarez, Manuel M.
Profesor titular de Metodología de las Ciencias del Comportamiento
orcid.org/0000-0002-2900-7578
mramos [arroba] ujaen [punto] es (mramos[at]ujaen[dot]es)

Universidad de Jaén

Dr. Rosas, Juan M.
Catedrático de Psicología Básica
orcid.org/0000-0002-5383-9876
jmrosas [arroba] ujaen [punto] es

Universidad de Jaén

Arbeláez Mejía, Sonia Milena
Personal Investigador en formación
orcid.org/0000-0002-4183-1172
arbelaez [arroba] ujaen [punto] es (arbelaez[at]ujaen[dot]es)

Universidad de Jaén

Publicaciones destacadas
Martín-Guerrero, T. L., Ramos-Álvarez, M. M. y Rosas, J. M. (2016). Payoff affects Tasters’ Decisions but it does not affect their Sensitivity to Basic Tastes. Food Quality & Preference, 48, 11-16. (doi: 10.1016/j.foodqual.2015.07.016). Martín-Guerrero, T. L., Rosas, J. M., Paredes-Olay, C. y Ramos-Álvarez, M. M. (2015). Psychophysical curves for tasting based on a dissociation model. Journal of Sensory Studies, 30, 225-236 (doi: 10.1111/joss.12153). Ramos-Álvarez, M. M., Moreno-Fernández, M. M., Paredes-Olay, C. y Rosas, J. M. (2013). A methodological proposal based on Signal Detection Theory for the study of dissociation between sensory and decision processes in the context of olive oil tasting. Food Quality and Preference, 28, 71-76. (DOI: 10.1016/j.foodqual.2012.09.004). Moreno-Fernández, M. M., Ramos-Álvarez, M. M., Paredes-Olay, C. y Rosas, J. M. (2012). Effects of progressively increasing the difficulty of training on sensitivity and strategic factors in olive oil tasting. Food Quality and Preference, 24, 225-229. (doi:10.1016/j.foodqual.2011.12.001) Paredes-Olay, C. Moreno-Fernández, M. M., Rosas, J. M. y Ramos-Álvarez, M. M. (2010). ROC analysis in olive oil tasting: A signal detection theory approach to tasting tasks. Food Quality and Preference, 21, 562-568. (https://doi.org/10.1016/j.foodqual.2010.03.003)

Publicaciones destacadas

Martín-Guerrero, T. L., Ramos-Álvarez, M. M. y Rosas, J. M. (2016). Payoff affects Tasters’ Decisions but it does not affect their Sensitivity to Basic Tastes. Food Quality & Preference, 48, 11-16. (doi: 10.1016/j.foodqual.2015.07.016).

Martín-Guerrero, T. L., Rosas, J. M., Paredes-Olay, C. y Ramos-Álvarez, M. M. (2015). Psychophysical curves for tasting based on a dissociation model. Journal of Sensory Studies, 30, 225-236 (doi: 10.1111/joss.12153).

Ramos-Álvarez, M. M., Moreno-Fernández, M. M., Paredes-Olay, C. y Rosas, J. M. (2013). A methodological proposal based on Signal Detection Theory for the study of dissociation between sensory and decision processes in the context of olive oil tasting. Food Quality and Preference, 28, 71-76. (DOI: 10.1016/j.foodqual.2012.09.004).

Moreno-Fernández, M. M., Ramos-Álvarez, M. M., Paredes-Olay, C. y Rosas, J. M. (2012). Effects of progressively increasing the difficulty of training on sensitivity and strategic factors in olive oil tasting. Food Quality and Preference, 24, 225-229. (doi:10.1016/j.foodqual.2011.12.001)

Paredes-Olay, C. Moreno-Fernández, M. M., Rosas, J. M. y Ramos-Álvarez, M. M. (2010). ROC analysis in olive oil tasting: A signal detection theory approach to tasting tasks. Food Quality and Preference, 21, 562-568. (https://doi.org/10.1016/j.foodqual.2010.03.003)

Psicología de la Cata

Compártelo