- Contact

Guerrero Asorey, Luis

Sensory and consumer science researcher

IRTA Monells

lluis.guerrero@irta.cat

Tel. 93 467 40 40

Program

Food quality and technology

Latest
Publications

Exploring consumer perceptions of composite plant-based beverages formulated with neglected and underutilized crops

Bayudan, Simoun; Laureati, Monica; Proserpio, Cristina; Cattaneo, Camilla; Guerrero, Luis; Badia-Olmos, Celia; Claret, Anna; Dapcevic-Hadnadev,...

Food Research International. 2026 10.1016/j.foodres.2026.118985
Characterizing the Flavor of New Zealand Native Plants Using Consumer-Derived Attributes and Gas Chromatography-Mass Spectrometry

Realini, Carolina E; Deb-Choudhury, Santanu; Subbaraj, Arvind K; Guerrero, Luis; Torrico, Damir D; Ham, Elizabeth E; Hutchings, Scott C

Journal of Food Science. 2026 10.1111/1750-3841.70956
Partial Replacement of Soybean Protein (30%) with Nannochloropsis oceanica in Broiler Diets: Effects on Growth Performance and Meat Quality

Fanari, F; Gonzalez, J; Claret, A; Guerrero, L; Vilà, B; Castellari, M

Foods. 2026 10.3390/foods15040760
Protein-Enriched Fruit Smoothies with Wet Spirulina Biomass: High-Pressure Processing (HPP) and Quality Stability Evaluation

Fanari, F; Comaposada, J; Aymerich, T; Claret, A; Guerrero, L; Castellari, M

Food and Bioprocess Technology. 2026 10.1007/s11947-025-04088-x
Impact of implicit biases on consumer behavioural intention towards meat alternative proteins

Barnes-Calle, Clara; Bermudez, Alejandra; Lazo, Oxana; Guerrero, Luis; Claret, Anna; Fulladosa, Elena

Food Research International. 2025 10.1016/j.foodres.2025.117372
Development of Vegetable Creams Enriched with Different Microalgae Species: A Study on the Physicochemical and Sensory Stability over Time

Fanari, Fabio; Comaposada, Josep; Aymerich, Teresa; Claret, Anna; Guerrero, Luis; Castellari, Massimo

Foods. 2025 10.3390/foods14071230
Physical and Sensory Properties of Vegan Organic Microalgae Pasta with High Protein and/or Fiber Content

Baune, Marie-Christin; Fanari, Fabio; Lickert, Thomas; Schilling, Frank; Claret, Anna; Guerrero, Luis; Bindrich, Ute; Heinz, Volker; Terjung, Nino

Applied Sciences-Basel. 2025 10.3390/app15031639
Are Argentinians ready for plant-based meat alternatives? A case study on awareness and willingness for consumption

Soteras, T; Szerman, N; Merayo, M; Vaudagna, SR; Denoya, GI; Guerrero, L; Galmarini, MV

Appetite. 2025 10.1016/j.appet.2024.107817
Characterizing the odor of New Zealand native plants using sensory analysis and gas chromatography-mass spectrometry

Hutchings, Scott C; Deb-Choudhury, Santanu; Subbaraj, Arvind K; Guerrero, Luis; Torrico, Damir D; Ham, Elizabeth E; Realini, Carolina E

Journal of Food Science. 2025 10.1111/1750-3841.70050
Mezcal Characterization Through Sensory and Volatile Analyses

Lazo, Oxana; Garcia-Ortiz, Ana Lidia; Pardo, Joaline; Guerrero, Luis

Foods. 2025 10.3390/foods14030402
An overview of drivers and emotions of meat consumption

Font-i-Furnols, Maria; Guerrero, Luis

Meat Science. 2025 10.1016/j.meatsci.2024.109619
Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impact

Marcos, Begonya; Quinteiro, Paula; Albano-Gaglio, Michela; Munoz, Israel; Claret, Anna; Guerrero, Luis; Lloret, Elsa; Tejeda, Juan Florencio;...

Meat Science. 2024 10.1016/j.meatsci.2024.109627
Color of Wine: Development of Reference Grids/Templates for Sensory Analysis With Trained Assessors

Gomis-Bellmunt, Anna; Claret, Anna; Elortondo, Francisco Jose Perez; Guerrero, Luis

Journal of Sensory Studies. 2024 10.1111/joss.12947
High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights

Barnes-Calle, Clara; Matas, Grau; Claret, Anna; Guerrero, Lluis; Fulladosa, Elena; Gou, Pere

Food Hydrocolloids. 2024 10.1016/j.foodhyd.2024.110129
Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés

Llauger, Mar; Guerrero, Luis; Arnau, Jacint; Morera, Afra; Wakamatsu, Jun-ichi; Lorenzo, Jose M; Bou, Ricard

Foods. 2024 10.3390/foods13040533
Sensory evaluation of Protected Designation of origin Wines: Development of olfactive descriptive profile and references

Gomis-Bellmunt, Anna; Claret, Anna; Guerrero, Luis; Perez-Elortondo, Francisco Jose

Food Research International. 2024 10.1016/j.foodres.2023.113828
Consumer Expectation and Perception of Farmed Rainbow Trout (Oncorhynchus mykiss) Fed with Insect Meal (Tenebrio molitor)

Magnani, Martina; Claret, Anna; Gisbert, Enric; Guerrero, Luis

Foods. 2023 10.3390/foods12234356
Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties

Fanari, Fabio; Comaposada, Josep; Boukid, Fatma; Climent, Elia; Claret Coma, Anna; Guerrero, Luis; Castellari, Massimo

Journal of Functional Foods. 2023 10.1016/j.jff.2023.105768
European consumers' beliefs about the main pillars of the sustainability: a comparison between wild and farmed fish

Lopez-Mas, Laura; Claret, Anna; Arvisenet, Gaelle; del Castillo, Roser Romero; Kallas, Zein; Zuccaro, Massimo; Guerrero, Luis

Aquaculture International. 2023 10.1007/s10499-023-01070-2
Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets

Bou, Ricard; Guerrero, Luis; Lopez, Marilo; Claret, Anna; Lopez-Mas, Laura; Castellari, Massimo

Food and Bioprocess Technology. 2023 10.1007/s11947-022-02980-4
Conceptualizing a Product with the Food-Related Lifestyle Instrument

Lazo, Oxana; Guerrero, Luis; Erick Garcia-Barron, Sergio

Foods. 2022 10.3390/foods11223549
Consumer Acceptance and Preference for Camel Milk in Selected European and Mediterranean Countries

Profeta, Adriano; Enneking, Ulrich; Claret, Anna; Guerrero, Luis; Heinz, Volker

Sustainability. 2022 10.3390/su142215424
Understanding the future meat consumers

Font-i-Furnols, Maria; Guerrero, Luis

Meat Science. 2022 10.1016/j.meatsci.2022.108941
Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines

Gomis-Bellmunt, Anna; Claret, Anna; Puig-Pujol, Anna; Jose Perez-Elortondo, Francisco; Guerrero, Luis

Foods. 2022 10.3390/foods11192970
Spanish perspective on meat consumption and consumer attitudes

Font-i-Furnols, Maria; Guerrero, Luis

Meat Science. 2022 10.1016/j.meatsci.2022.108874
Making Full Use of Qualitative Data to Generate New Fish Product Ideas through Co-Creation with Consumers: A Methodological Approach

Lopez-Mas, Laura; Claret, Anna; Stancu, Violeta; Brunso, Karen; Peral, Irene; Santa Cruz, Elena; Krystallis, Athanasios; Guerrero, Luis

Foods. 2022 10.3390/foods11152287
Antioxidant and Antimicrobial Activity of Rosemary (Rosmarinus officinalis) and Garlic (Allium sativum) Essential Oils and Chipotle Pepper Oleoresin (Capsicum annum) on Beef Hamburgers

Olivas-Mendez, Paulina; Chavez-Martinez, America; Santellano-Estrada, Eduardo; Guerrero Asorey, Luis; Sanchez-Vega, Rogelio; Luisa...

Foods. 2022 10.3390/foods11142018
Cross-Cultural Differences in the Perception of Lamb between New Zealand and Chinese Consumers in New Zealand

Hutchings, Scott C; Guerrero, Luis; Smeets, Levi; Eyres, Graham T; Silcock, Patrick; Pavan, Enrique; Realini, Carolina E

Foods. 2022 10.3390/foods11142045
Use and Understanding of Nutrition Labels: Impact of Diet Attachment

Giro-Candanedo, Mar; Claret, Anna; Fulladosa, Elena; Guerrero, Luis

Foods. 2022 10.3390/foods11131918
European consumer segments with a high potential for accepting new innovative fish products based on their food-related lifestyle

Stancu, Violeta; Brunso, Karen; Krystallis, Athanasios; Guerrero, Luis; Santa Cruz, Elena; Peral, Irene

Food Quality and Preference. 2022 10.1016/j.foodqual.2022.104560
Co-Creation with Consumers for Packaging Design Validated through Implicit and Explicit Methods: Exploratory Effect of Visual and Textual Attributes

Lopez-Mas, Laura; Claret, Anna; Bermudez, Alejandra; Llauger, Mar; Guerrero, Luis

Foods. 2022 10.3390/foods11091183
Consumers' Expectations about Meat from Surgical Castrated or Immunocastrated Male and Female Iberian Pigs

Font-i-Furnols, Maria; Claret, Anna; Guerrero, Luis; Dalmau, Antoni

Animals. 2022 10.3390/ani12040468
Effect of L-Hyp supplementation on collagen muscle histology, gene expression, growth performance, body composition and fillet texture on big size European sea bass (Dicentrarchux labrax)

Castro, Pedro L; Plasencia, Sergio; Jesus Zamorano, Maria; Guerrero, Luis; Claret, Anna; Beltran, Jose A; Calanche, Juan; Gines, Rafael

Aquaculture Reports. 2021 10.1016/j.aqrep.2021.100787
CD36 gene polymorphism-31118 G > A (rs1761667) is associated with overweight and obesity but not with fat preferences in Mexican children

Enciso-Ramirez, Mayra; Reyes-Castillo, Zyanya; Anais Llamas-Covarrubias, Mara; Guerrero, Luis; Lopez-Espinoza, Antonio; Herminia Valdes-Miramontes,...

International Journal for Vitamin and Nutrition Research. 2021 10.1024/0300-9831/a000656
Enhancing assessment of social representations by comparing groups with different cultural and demographic characteristics: A case study on pulses

Melendrez-Ruiz, Juliana; Claret, Anna; Chambaron, Stephanie; Arvisenet, Gaelle; Guerrero, Luis

Food Quality and Preference. 2021 10.1016/j.foodqual.2021.104188
Consumer Attitudes toward Consumption of Meat Products Containing Offal and Offal Extracts

Llauger, Mar; Claret, Anna; Bou, Ricard; Lopez-Mas, Laura; Guerrero, Luis

Foods. 2021 10.3390/foods10071454
What Turns a Product into a Traditional One?

Garcia-Barron, Sergio Erick; Guerrero, Luis; Vazquez-Elorza, Ariel; Lazo, Oxana

Foods. 2021 10.3390/foods10061284
The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat

Hutchings, Scott C; Guerrero, Luis; Mirosa, Miranda; Bremer, Phil; Mather, Damien; Pavan, Enrique; Hicks, Talia M; Day, Li; Realini, Carolina E

Foods. 2021 10.3390/foods10061324
Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins

Pavan, Enrique; Ye, Yangfan; Eyres, Graham T; Guerrero, Luis; G Reis, Mariza; Silcock, Patrick; Johnson, Patricia L; Realini, Carolina E

Foods. 2021 10.3390/foods10051143
Farmed or wild fish? Segmenting European consumers based on their beliefs

Lopez-Mas, Laura; Claret, Anna; Reinders, Machiel J; Banovic, Marija; Krystallis, Athanasios; Guerrero, Luis

Aquaculture. 2021 10.1016/j.aquaculture.2020.735992
Instrumental texture analysis on the surface of dry-cured ham to define the end of the process

Fulladosa, E; Guerrero, L; Illana, A; Olmos, A; Coll-Brasas, E; Gou, P; Munoz, I; Arnau, J

Meat Science. 2021 10.1016/j.meatsci.2020.108334

Guerrero Asorey, Luis

Sensory and consumer science researcher

Program

Food quality and technology

LatestPublications

Exploring consumer perceptions of composite plant-based beverages formulated with neglected and underutilized crops

Characterizing the Flavor of New Zealand Native Plants Using Consumer-Derived Attributes and Gas Chromatography-Mass Spectrometry

Partial Replacement of Soybean Protein (30%) with Nannochloropsis oceanica in Broiler Diets: Effects on Growth Performance and Meat Quality

Protein-Enriched Fruit Smoothies with Wet Spirulina Biomass: High-Pressure Processing (HPP) and Quality Stability Evaluation

Impact of implicit biases on consumer behavioural intention towards meat alternative proteins

Development of Vegetable Creams Enriched with Different Microalgae Species: A Study on the Physicochemical and Sensory Stability over Time

Physical and Sensory Properties of Vegan Organic Microalgae Pasta with High Protein and/or Fiber Content

Are Argentinians ready for plant-based meat alternatives? A case study on awareness and willingness for consumption

Characterizing the odor of New Zealand native plants using sensory analysis and gas chromatography-mass spectrometry

Mezcal Characterization Through Sensory and Volatile Analyses

An overview of drivers and emotions of meat consumption

Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impact

Color of Wine: Development of Reference Grids/Templates for Sensory Analysis With Trained Assessors

High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights

Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés

Sensory evaluation of Protected Designation of origin Wines: Development of olfactive descriptive profile and references

Consumer Expectation and Perception of Farmed Rainbow Trout (Oncorhynchus mykiss) Fed with Insect Meal (Tenebrio molitor)

Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties

European consumers' beliefs about the main pillars of the sustainability: a comparison between wild and farmed fish

Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets

Conceptualizing a Product with the Food-Related Lifestyle Instrument

Consumer Acceptance and Preference for Camel Milk in Selected European and Mediterranean Countries

Understanding the future meat consumers

Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines

Spanish perspective on meat consumption and consumer attitudes

Making Full Use of Qualitative Data to Generate New Fish Product Ideas through Co-Creation with Consumers: A Methodological Approach

Antioxidant and Antimicrobial Activity of Rosemary (Rosmarinus officinalis) and Garlic (Allium sativum) Essential Oils and Chipotle Pepper Oleoresin (Capsicum annum) on Beef Hamburgers

Cross-Cultural Differences in the Perception of Lamb between New Zealand and Chinese Consumers in New Zealand

Use and Understanding of Nutrition Labels: Impact of Diet Attachment

European consumer segments with a high potential for accepting new innovative fish products based on their food-related lifestyle

Co-Creation with Consumers for Packaging Design Validated through Implicit and Explicit Methods: Exploratory Effect of Visual and Textual Attributes

Consumers' Expectations about Meat from Surgical Castrated or Immunocastrated Male and Female Iberian Pigs

Effect of L-Hyp supplementation on collagen muscle histology, gene expression, growth performance, body composition and fillet texture on big size European sea bass (Dicentrarchux labrax)

CD36 gene polymorphism-31118 G > A (rs1761667) is associated with overweight and obesity but not with fat preferences in Mexican children

Enhancing assessment of social representations by comparing groups with different cultural and demographic characteristics: A case study on pulses

Consumer Attitudes toward Consumption of Meat Products Containing Offal and Offal Extracts

What Turns a Product into a Traditional One?

The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat

Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins

Farmed or wild fish? Segmenting European consumers based on their beliefs

Instrumental texture analysis on the surface of dry-cured ham to define the end of the process

Science to feed a future of sustainable wellbeing

Latest
Publications