Food, Oral Biology & Consumer Behavior
LÍNEA DE INVESTIGACIÓN
Estudio del efecto de la biología oral (microbiota, proteínas salivales) en la percepción sensorial de los alimentos (aroma, gusto, sensaciones quimioestésicas), en el comportamiento alimentario y en las decisiones de consumo, incluyendo el eje microbiota–boca–cerebro. 2) Diseño y evaluación de nuevas formulaciones alimentarias saludables, sostenibles y sensorialmente atractivas, considerando la aceptación y preferencias del consumidor como elementos clave; 3) Estudio del efecto de las prácticas de producción en la calidad de alimentos.
UBICACIÓN
Instituto de Investigación en Ciencias de la Alimentación
Miembros del equipo
INVESTIGADORA PRINCIPAL
- Muñoz González, Carolina
MIEMBROS
- Ricardo López Martínez
Publicaciones recientes
Unravelling the interplay between the oral microbiota and the salivary environment: links with body mass index and taste perception
López-Dávalos, P. C., Neyraud, E., Requena, T., Brignot, H., Pozo-Bayón, M. Á., & Muñoz-González, C. (2025). Unravelling the interplay between the oral microbiota and the salivary environment: links with body mass index and taste perception. Food Research International, 117077.
Time-dependent changes in the early salivary proteome after oral stimulation with wine differs by the individual 6-n-propylthiouracil (prop) taster status
Velázquez-Martínez, R. I., Muñoz-González, C., Marina-Ramírez, A., & Pozo-Bayón, M. Á. (2025). Time-dependent changes in the early salivary proteome after oral stimulation with wine differs by the individual 6-n-propylthiouracil (prop) taster status. Food & Function, 16(6), 2598-2610.
Relationship of wine neophobia levels with demographic factors and wine consumption behavior in Spanish consumers
Criado, C., Pozo-Bayón, M. Á., Domínguez, L., Fernández-Ruiz, V., & Muñoz-González, C. (2025). Relationship of wine neophobia levels with demographic factors and wine consumption behavior in Spanish consumers. Nutrients, 17(4), 687.
Salivary microbiota profile in adult and children population according to active dentin caries: a metagenomic preliminary analysis
Tamayo-Estebaranz, N., Muñoz-González, C., Gil-Valcárcel, A. M., Calvo López-Dávalos, P., Martín-Vacas, A., paz cortes, m. & Aragoneses, J. M. (2025). Salivary microbiota profile in adult and children population according to active dentin caries: a metagenomic preliminary analysis. Frontiers in Oral Health, 6, 1599925.
The Oral Microbiota–Brain Axis: A New Paradigm to Understand Flavor Perception and Food Preferences?
Muñoz González, C., & López-Dávalos, P. C. (2024). The Oral Microbiota–Brain Axis: A New Paradigm to Understand Flavor Perception and Food Preferences?. ACS Food Science & Technology, 4(9), 2036-2038.
Effect of Using Different Blends of Non-Saccharomyces Yeast Isolated from Italia and Negra Criolla Grapes on the Aromatic Diversity and Sensory Profile of Piscos
Napa-Almeyda, C. A., Muñoz-González, C., Silva-Jaimes, M., Condezo-Hoyos, L., & Pozo-Bayón, M. Á. (2024). Effect of Using Different Blends of Non-Saccharomyces Yeast Isolated from Italia and Negra Criolla Grapes on the Aromatic Diversity and Sensory Profile of Piscos. Beverages, 10(4), 126.
PROP taste status has limited impact on wine flavour perception and acceptability by consumers
Criado, C., Muñoz-González, C., Fernández-Ruiz, V., Arroyo, T., Cabellos, J. M., Palacios, A., & Pozo-Bayón, M. A. (2024). PROP taste status has limited impact on wine flavour perception and acceptability by consumers. Food Quality and Preference, 116, 105150.
Evaluation of the long-lasting flavour perception after the consumption of wines treated with different types of oenological additives considering individual 6-n-propylthiouracil taster status
Velázquez-Martínez, R. I., Criado, C., Muñoz-González, C., Crespo, J., & Pozo-Bayón, M. Á. (2023). Evaluation of the long-lasting flavour perception after the consumption of wines treated with different types of oenological additives considering individual 6-n-propylthiouracil taster status. Foods, 12(15), 2835.
Decreased retronasal olfaction and taste perception in obesity are related to saliva biochemical and microbiota composition
López-Dávalos, P. C., Requena, T., Pozo-Bayón, M. Á., & Muñoz-González, C. (2023). Decreased retronasal olfaction and taste perception in obesity are related to saliva biochemical and microbiota composition. Food Research International, 167, 112660.