Sara Camacho

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Pulsatile stimulation enhances taste intensity compared to continuous stimulation with stimuli of the same net tastant concentration. In the present work, we studied the effects of pulsatile delivery of aroma and taste on their combined contribution to taste intensity. Effects on taste perception were evaluated for aroma and taste pulsation and the aroma(More)
The information society is increasingly more dependent on Information Security Management Systems (ISMSs), and the availability of these kinds of systems is now vital for the development of Small and Medium-Sized Enterprises (SMEs). However, these companies require ISMSs that have been adapted to their special features, and which are optimized as regards(More)
Effects of subjects’ taste sensitivity (expressed as taste detection threshold), tastant quality and taste transduction mechanism on pulsation-induced taste enhancement were tested. Taste intensities of pulsatile MSG and NaCl stimuli at pulsation periods below, at and above individual taste fusion periods (TFP in seconds) were compared to taste intensities(More)
The aims of this study were to investigate the influence of (i) protein type, (ii) protein content, and (iii) viscosity of o/w emulsions on the deposition and clearance of oral oil coatings and after-feel perception. Oil fraction (m(oil)/cm(2)(tongue)) and after-feel perception differed considerably between emulsions which do not flocculate under in mouth(More)
Oral stimulation with high-tastant concentrations that are alternared with low-tastant concentrations or water rinses (pulsatile stimulation) results in taste intensity ratings that are higher than continuous stimulation with the same average tastant concentration. This study tested the combined effects of taste pulsation rate and viscosity on(More)
Knowledge of the formation of oral coatings and their influence on subsequent taste perception is necessary to understand possible taste-masking effects by oil coatings. This study investigated (a) the dynamics of the formation of oral oil coatings formed by o/w emulsions and (b) the effect of oral oil coatings on subsequent sweetness perception of sucrose(More)
The physical and sensory properties of oil coatings on the tongue formed by five oil/water emulsions varying in oil content were investigated. A total of 20 subjects processed orally each emulsion for 30 s in triplicate. In vivo fluorescence measurements at the front and back of the anterior tongue were made to quantify the oil fraction deposited at(More)
The concept of competence, which emerged during the reform of computer engineering degrees, has not brought benefits to companies when attempting to select the most suitable candidates for their jobs. This article aims to show some of the research that has been conducted to determine why companies have not found these skills useful and how both can be(More)