| What is gastronomy? An exploratory study of social representation of gastronomy and Mexican cuisine among experts and consumers using a qualitative approach E Rojas-Rivas, A Rendón-Domínguez, JA Felipe-Salinas, F Cuffia Food Quality and Preference 83, 103930, 2020 | 59 | 2020 |
| Consumers’ perception of amaranth in Mexico: A traditional food with characteristics of functional foods E Rojas-Rivas, A Espinoza-Ortega, H Thomé-Ortiz, S Moctezuma-Pérez British Food Journal 121 (6), 1190-1202, 2019 | 44 | 2019 |
| Exploring the perception of Mexican urban consumers toward functional foods using the Free Word Association technique E Rojas‐Rivas, A Espinoza‐Ortega, CG Martínez‐García, ... Journal of Sensory Studies 33 (5), e12439, 2018 | 43 | 2018 |
| Understanding consumers' perception and consumption motives towards amaranth in Mexico using the Pierre Bourdieu's theoretical concept of Habitus E Rojas-Rivas, A Espinoza-Ortega, H Thomé-Ortíz, S Moctezuma-Pérez, ... Appetite 139, 180-188, 2019 | 41 | 2019 |
| Time orientation and risk perception moderate the influence of sodium warnings on food choice: Implications for the design of communication campaigns E Rojas-Rivas, L Antúnez, F Cuffia, T Otterbring, J Aschemann-Witzel, ... Appetite 147, 104562, 2020 | 34 | 2020 |
| Consumer and food changes in Mexican households during maximal contingency in the COVID-19 pandemic A Espinoza-Ortega, CG Martínez-García, E Rojas-Rivas, ... International Journal of Gastronomy and Food Science 24, 100357, 2021 | 28 | 2021 |
| More than words! A narrative review of the use of the projective technique of word association in the studies of food consumer behavior: Methodological and theoretical implications E Rojas-Rivas, A Espinoza-Ortega, H Thomé-Ortiz, F Cuffia Food Research International 156, 111124, 2022 | 23 | 2022 |
| Using projective techniques and Food Neophobia Scale to explore the perception of traditional ethnic foods in Central Mexico: A preliminary study on the beverage Sende NY Bernal‐Gil, HJ Favila‐Cisneros, J Zaragoza‐Alonso, F Cuffia, ... Journal of Sensory Studies 35 (6), e12606, 2020 | 23 | 2020 |
| El maguey, el pulque y las pulquerías de Toluca, Estado de México,¿ patrimonio gastronómico turístico? E Rojas Rivas, FC Viesca González, E Espeitx Bernat, B Quintero Salazar Universidad de La Laguna. Servicio de Publicaciones, 2016 | 22 | 2016 |
| Consumers’ perception of a traditional fermented beverage in Central Mexico: An exploratory study with the case of pulque E Rojas-Rivas, FC Viesca-González, HJ Favila-Cisneros, F Cuffia British Food Journal 122 (2), 708-721, 2020 | 15 | 2020 |
| Identifying consumers’ profile and factors associated with the valorization of pulque: A traditional fermented beverage in Central Mexico E Rojas-Rivas, F Cuffia Food Science and Technology International 26 (7), 593-602, 2020 | 14 | 2020 |
| Cross-cultural representations of gastronomy among consumers in two Latin American countries E Rojas-Rivas, A Urbine, J Zaragoza-Alonso, F Cuffia Food Research International 140, 109881, 2021 | 11 | 2021 |
| The item-by-use (IBU) method for measuring perceived situational appropriateness: A methodological characterisation using CATA questions SR Jaeger, PY Lee, D Jin, SL Chheang, E Rojas-Rivas, G Ares Food quality and preference 78, 103724, 2019 | 9 | 2019 |
| Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina F Cuffia, E Rojas-Rivas, A Urbine, J Zaragoza-Alonso Journal of Ethnic Foods 10 (1), 2, 2023 | 6 | 2023 |
| Gastronomy: A novel social representation of foods through consumers’ language E Rojas-Rivas, F Cuffia Future Foods, 411-424, 2022 | 6 | 2022 |
| El patrimonio gastronómico del municipio de Toluca: el caso del pulque y las pulquerías (1841-1920) ER Rivas, FCV González CIENCIA ergo-sum 24 (1), 34-43, 2017 | 5 | 2017 |
| Manual para el Manejo ambientalmente responsable del Plomo S Almazán, P García, E Hernández, C Boreiko, B Wilson, L Álvarez, ... México DF, 6-72, 2006 | 5 | 2006 |
| A preliminary study on the validity and stability of projective methods: an application of the structural approach of social representations with traditional Mexican cheeses E Rojas-Rivas, H Thomé-Ortiz, A Espinoza-Ortega Foods 11 (24), 3959, 2022 | 4 | 2022 |
| Neofobia alimentaria entre estudiantes universitarios: un estudio de la percepción social de la alimentación en tiempos de COVID-19 I Colín-Mar, MG Zúñiga-Torres, E Rojas-Rivas Estudios sociales. Revista de alimentación contemporánea y desarrollo …, 2021 | 3 | 2021 |
| Consumo e intención de compra de amaranto (Amaranthus sp.) en México; un grano ancestral con propiedades funcionales E Rojas-Rivas, A Espinoza-Ortega, H Thomé-Ortiz Agro Productividad 13 (3), 2020 | 3 | 2020 |
