| How do consumer hedonic ratings for extra virgin olive oil relate to quality ratings by experts and descriptive analysis ratings? C Delgado, JX Guinard Food Quality and Preference 22 (2), 213-225, 2011 | 183 | 2011 |
| Determining the primary drivers of liking to predict consumers' acceptance of fresh nectarines and peaches C Delgado, GM Crisosto, H Heymann, CH Crisosto Journal of food science 78 (4), S605-S614, 2013 | 105 | 2013 |
| Evaluating bottles and labels versus tasting the oils blind: Effects of packaging and labeling on consumer preferences, purchase intentions and expectations for extra virgin … C Delgado, A Gómez-Rico, JX Guinard Food research international 54 (2), 2112-2121, 2013 | 64 | 2013 |
| Sensory properties of Californian and imported extra virgin olive oils C Delgado, JX Guinard Journal of Food Science 76 (3), S170-S176, 2011 | 36 | 2011 |
| Internal and external quality mapping as a new approach to the evaluation of sensory quality–A case study with olive oil C Delgado, JX Guinard Journal of sensory studies 27 (5), 332-343, 2012 | 23 | 2012 |
| Health professionals' attitudes and educational needs regarding new food processing technologies C Delgado‐Gutierrez, CM Bruhn Journal of Food Science Education 7 (4), 78-83, 2008 | 19 | 2008 |
| Olive oil consumer research: methods and key learnings C Delgado, M Santosa, JX Guinard Handbook of Olive Oil: Analysis and Properties, 561-587, 2013 | 5 | 2013 |
| Sensory Quality of Extra Virgin Olive Oil C Delgado-Gutierrez University of California, Davis, 2010 | 1 | 2010 |
| Sensory panel working remotely? Comparison of three sensory profiling methods to use on virtual testing C Delgado, M Lee-Mentor, A Quintero, H Chang 2020 SSP Conference, 2020 | | 2020 |
| Consumer Research on Olive Oil C Delgado, M Santosa, A Gómez‐Rico, JX Guinard Olive Oil Sensory Science, 141-170, 2014 | | 2014 |
| Attitudes and Educational Needs Regarding New Alternative Technologies C Delgado-Gutierrez University of California, Davis, 2007 | | 2007 |
