Publications by the researcher in collaboration with JUAN MANUEL ROSAS SANTOS (15)

2025

  1. Data Interaction Sensory-Decision

    Mendeley Data

  2. Dissociating sensory and decision processes in tasting: Intensity affects sensitivity, while expectancies and feedback interact, affecting decision criteria

    Food Quality and Preference, Vol. 130, pp. 105552

  3. Dynamics of sensory and decision-making processes in the evaluation of extra virgin olive oil by a consumer tasting panel

    Food Quality and Preference, Vol. 131, pp. 105577

  4. Interaction Between Attributes and Familiarity in Consumer Preferences for Olive Oil: Using Consumers’ Residence as a Proxy for Familiarity

    Journal of Food Science, Vol. 90, Núm. 6

  5. Summary Bias Table Supplementary OO Consumer Preferences

    Mendeley Data

2019

  1. Prior extinction increases acquisition context specificity in human predictive learning

    Behavioural Processes, Vol. 169

2017

  1. Testing a cue outside the training context increases attention to the contexts and impairs performance in human predictive learning

    Behavioural Processes, Vol. 145, pp. 31-36

2016

  1. Attention to irrelevant contexts decreases as training increases: Evidence from eye-fixations in a human predictive learning task

    Behavioural Processes, Vol. 124, pp. 66-73

  2. Payoff affects tasters' decisions but it does not affect their sensitivity to basic tastes

    Food Quality and Preference, Vol. 48, pp. 11-16

2015

  1. Psychophysical Curves for Tasting Based on A Dissociation Model

    Journal of Sensory Studies, Vol. 30, Núm. 3, pp. 225-236

2014

  1. Modern Psychophysics At Work: Dissociation Between Sensory And Decision Processes Within The Quality Assessment Of Olive Oil

    Virgin Olive Oil: Production, Composition, Uses and Benefits for Man (Nova Science Publishers, Inc.), pp. 234-257

2013

  1. 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, Vol. 28, Núm. 1, pp. 71-76

2012

  1. Effects of progressively increasing the difficulty of training on sensitivity and strategic factors in olive oil tasting

    Food Quality and Preference, Vol. 24, Núm. 2, pp. 225-229

2010

  1. ROC analysis in olive oil tasting: A Signal Detection Theory approach to tasting tasks

    Food Quality and Preference, Vol. 21, Núm. 5, pp. 562-568

2009

  1. Partial reinforcement and context switch effects in human predictive learning

    Quarterly Journal of Experimental Psychology, Vol. 62, Núm. 1, pp. 174-188