| Consumer preference, behavior and perception about meat and meat products: An overview M Font-i-Furnols, L Guerrero Meat science 98 (3), 361-371, 2014 | 977 | 2014 |
| Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study L Guerrero, MD Guàrdia, J Xicola, W Verbeke, F Vanhonacker, ... Appetite 52 (2), 345-354, 2009 | 886 | 2009 |
| Association between traditional food consumption and motives for food choice in six European countries Z Pieniak, W Verbeke, F Vanhonacker, L Guerrero, M Hersleth Appetite 53 (1), 101-108, 2009 | 596 | 2009 |
| Perception of traditional food products in six European regions using free word association L Guerrero, A Claret, W Verbeke, G Enderli, S Zakowska-Biemans, ... Food quality and preference 21 (2), 225-233, 2010 | 561 | 2010 |
| Effect of sodium chloride replacement on some characteristics of fermented sausages J Gelabert, P Gou, L Guerrero, J Arnau Meat Science 65 (2), 833-839, 2003 | 303 | 2003 |
| Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin P Gou, L Guerrero, J Gelabert, J Arnau Meat Science 42 (1), 37-48, 1996 | 288 | 1996 |
| Consumer preferences for sea fish using conjoint analysis: Exploratory study of the importance of country of origin, obtaining method, storage conditions and purchasing price A Claret, L Guerrero, E Aguirre, L Rincón, MD Hernández, I Martínez, ... Food Quality and Preference 26 (2), 259-266, 2012 | 273 | 2012 |
| Consumer attitude towards store brands L Guerrero, Y Colomer, MD Guàrdia, J Xicola, R Clotet Food quality and preference 11 (5), 387-395, 2000 | 238 | 2000 |
| Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content MD Guàrdia, L Guerrero, J Gelabert, P Gou, J Arnau Meat science 73 (3), 484-490, 2006 | 237 | 2006 |
| Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom MF i Furnols, C Realini, F Montossi, C Sañudo, MM Campo, MA Oliver, ... Food Quality and Preference 22 (5), 443-451, 2011 | 214 | 2011 |
| Consumers’ associations with wellbeing in a food-related context: A cross-cultural study G Ares, L de Saldamando, A Giménez, A Claret, LM Cunha, L Guerrero, ... Food Quality and preference 40, 304-315, 2015 | 208 | 2015 |
| Consumer beliefs regarding farmed versus wild fish A Claret, L Guerrero, R Ginés, A Grau, MD Hernández, E Aguirre, ... Appetite 79, 25-31, 2014 | 208 | 2014 |
| Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate MD Guàrdia, L Guerrero, J Gelabert, P Gou, J Arnau Meat Science 80 (4), 1225-1230, 2008 | 207 | 2008 |
| How European consumers define the concept of traditional food: Evidence from a survey in six countries F Vanhonacker, W Verbeke, L Guerrero, A Claret, M Contel, L Scalvedi, ... Agribusiness 26 (4), 453-476, 2010 | 173 | 2010 |
| Innovations in traditional foods: Impact on perceived traditional character and consumer acceptance F Vanhonacker, B Kühne, X Gellynck, L Guerrero, M Hersleth, W Verbeke Food research international 54 (2), 1828-1835, 2013 | 166 | 2013 |
| Spanish, French and British consumers' acceptability of Uruguayan beef, and consumers' beef choice associated with country of origin, finishing diet and meat price CE Realini, MF i Furnols, C Sañudo, F Montossi, MA Oliver, L Guerrero Meat Science 95 (1), 14-21, 2013 | 157 | 2013 |
| The effect of green ham pH and NaCl concentration on cathepsin activities and the sensory characteristics of dry‐cured hams J Arnau, L Guerrero, C Sárraga Journal of the Science of Food and Agriculture 77 (3), 387-392, 1998 | 152 | 1998 |
| The influence of meat pH on mechanical and sensory textural properties of dry-cured ham L Guerrero, P Gou, J Arnau Meat science 52 (3), 267-273, 1999 | 146 | 1999 |
| Carcass characteristics and meat quality of rabbit lines selected for different objectives:: I. Between lines comparison M Pla, L Guerrero, D Guardia, MA Oliver, A Blasco Livestock Production Science 54 (2), 115-123, 1998 | 146 | 1998 |
| Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period M Clariana, L Guerrero, C Sárraga, I Díaz, Á Valero, JA García-Regueiro Innovative Food Science & Emerging Technologies 12 (4), 456-465, 2011 | 136 | 2011 |
