Gámbaro García, Adriana
Research interests
Application of novel sensory analysis methodologies in food development. Olive oil quality. Consumer perception of food products.Working area
Application of novel sensory techniques in food development, specifically qualitative studies, projective techniques and rapid descriptive methods.Development of healthy and eco-sustainable foods.
Development of functional foods.
Development of foods with by-products from the agri-food chain.
Research on the sensory and physicochemical quality of virgin olive oil and on the use of adjuvants in oil extraction.
Personal information
Email: agambaro@fq.edu.uyORCID: 0000-0003-1915-6649
SCOPUS: 7004697950
CVUy: see
Institution: Facultad de Química - Udelar
Career at PEDECIBA
Chemistry Area
As researcher
| Motive | Start date | Minutes | |
|---|---|---|---|
| Investigador - Cambio de grado (evaluación) | Grado 5 | 11/12/2019 | View minutes |
| Investigador - Evaluación | Grado 4 | 11/12/2019 | View minutes |
| Investigador - Evaluación | Grado 4 | 11/02/2015 | View minutes |
| Investigador - Evaluación | Grado 4 | 06/05/2010 | View minutes |
| Investigador - Cambio de grado (evaluación) | Grado 4 | 12/05/2005 | View minutes |
| Investigador - Evaluación | Grado 3 | 12/05/2005 | View minutes |
| Investigador - Ingreso | Grado 3 | 22/12/2003 | View minutes |