P. Varela

发表

Consumer-Based Methodologies for Sensory Characterization

Gastón Ares, Paula Varela, G. Ares, 2018 .

Food labels: Do consumers perceive what semiotics want to convey?

G. Ares, B. Piqueras-Fiszman, P. Varela, 2011 .

Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach

P. Varela, Q. C. Nguyen, S. Fiszman, 2019, Foods.

When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods

Tormod Næs, Quoc Cuong Nguyen, Paula Varela, 2018, Food Quality and Preference.

Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception

I. Hernando, P. Varela, S. Fiszman, 2014 .

Exploring the common and unique variability in TDS and TCATA data – A comparison using canonical correlation and orthogonalization

T. Næs, G. Ares, P. Varela, 2020 .

Methodological developments in bread staling assessment: application to enzyme-supplemented brown pan bread

P. Varela, S. Fiszman, A. Salvador, 2005 .

Are fish products healthy? Eye tracking as a new food technology tool for a better understanding of consumer perception

P. Varela, S. Fiszman, M. Mitterer‐Daltoé, 2014 .

Why buying functional foods? Understanding spending behaviour through structural equation modelling

Paula Varela, Susana Fiszman, P. Varela, 2013 .

Structural equation modelling and word association as tools for a better understanding of low fish consumption

Paula Varela, Susana Fiszman, Maria Isabel Queiroz, 2013 .

Authors’ reply to commentaries on Ares and Varela

G. Ares, P. Varela, 2017 .

CATA questions for sensory product characterization: Raising awareness of biases

S. Jaeger, Leticia Vidal, A. Giménez, 2013 .

Polarized Projective Mapping: Comparison with Polarized Sensory Positioning approaches

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2013 .

Assessment of global and individual reproducibility of projective mapping with consumers

Gastón Ares, Leticia Vidal, Ana Giménez, 2014 .

Consumer perceptions of satiating and meal replacement bars, built up from cues in packaging information, health claims and nutritional claims.

P. Varela, S. Fiszman, A. Gámbaro, 2014, Food research international.

Can children use temporal sensory methods to describe visual and food stimuli?

Ana Laura Velázquez, Leticia Vidal, G. Ares, 2020 .

Identifying ideal products using three different consumer profiling methodologies. Comparison with external preference mapping

Gastón Ares, Ana Giménez, Paula Varela, 2011 .

Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation

A. Giménez, G. Ares, P. Varela, 2014 .

An alternative way to uncover drivers of coffee liking: Preference mapping based on consumers’ preference ranking and open comments

Paula Varela, Susana Fiszman, P. Varela, 2014 .

Perspectives on personalised food

P. Varela, B. Kirkhus, Ø. Ueland, 2020 .

Portion size selection as related to product and consumer characteristics studied by PLS path modelling

Tormod Næs, Trygve Almøy, Quoc Cuong Nguyen, 2020 .

Individual Differences in Consumer Liking Data (Rating Based)

T. Næs, P. Varela, I. Berget, 2018 .

Eating quality of ‘Flor de Invierno’ pears: chemical and structural aspects

I. Hernando, P. Varela, S. Fiszman, 2007 .

Can children use the A‐not a test?

Ana Laura Velázquez, Leticia Vidal, G. Ares, 2022, Journal of Sensory Studies.

Exploration of consumer perception of Sauvignon Blanc wines with enhanced aroma properties using two different descriptive methods.

T. Næs, P. Varela, E. Bordeu, 2017, Food research international.

SEMIOTICS AND PERCEPTION: DO LABELS CONVEY THE SAME MESSAGES TO OLDER AND YOUNGER CONSUMERS?

G. Ares, B. Piqueras-Fiszman, P. Varela, 2011 .

Diabetic and non-diabetic consumers' perception of an apple juice beverage supplemented with a Fraxinus excelsior L. seed extract having potential glucose homeostasis benefits

P. Varela, S. Fiszman, A. Tárrega, 2014 .

Projective mapping based on choice or preference: An affective approach to projective mapping.

T. Næs, P. Varela, I. Berget, 2017, Food research international.

Consumers’ texture vocabulary: Results from a free listing study in three Spanish-speaking countries

Gastón Ares, Beatriz Coste, Paula Varela, 2011 .

What is satiating? Consumer perceptions of satiating foods and expected satiety of protein-based meals

P. Varela, S. Fiszman, M. Garrido, 2014 .

Meat analogues from a faba bean concentrate can be generated by high moisture extrusion

P. Varela, S. Knutsen, Tzvetelin Dessev, 2021 .

Making sense of the "clean label" trends: A review of consumer food choice behavior and discussion of industry implications.

T. Næs, R. Vecchio, P. Varela, 2017, Food research international.

Influence of nutritional knowledge on the use and interpretation of Spanish nutritional food labels.

P. Varela, S. Fiszman, E. Carrillo, 2012, Journal of food science.

An introduction to sensory evaluation techniques

G. Ares, P. Varela, B. P. Fiszman, 2015 .

The influence of label information on the snacks parents choose for their children: Individual differences in a choice based conjoint test

Ana Laura Velázquez, T. Næs, Leticia Vidal, 2021 .

Insects as food and feed in Portugal and Norway – cross-cultural comparison of determinants of acceptance

P. Varela, J. Carlos Ribeiro, Ane Telles Sposito Gonçalves, 2022, Food Quality and Preference.

Specific phenolic compounds and sensory properties of a new dealcoholized red wine with pomegranate (Punica granatum L.) extract

A. Guadarrama, P. Varela, S. Fiszman, 2014, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review

P. Varela, S. Fiszman, O. Martín‐Belloso, 2010 .

Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food

I. Hernando, P. Varela, S. Fiszman, 2015 .

New functional fibre in milk puddings : Effect on sensory properties and consumers' acceptability

G. Ares, P. Varela, T. Sanz, 2009 .

Background and Overview

T. Næs, P. Varela, I. Berget, 2018 .

Connecting flavors in social media: A cross cultural study with beer pairing.

P. Varela, C. Gómez-Corona, H. Escalona-Buendía, 2019, Food research international.

Playing with Sound

P. Varela, S. Fiszman, 2013 .

Adoption of insects as a source for food and feed production : a cross-cultural study on determinants of acceptance

P. Varela, N. Grabowski, M. Hersleth, 2015 .

Fruit fillings development: A multiparametric approach

P. Varela, S. Fiszman, A. Agudelo, 2015 .

A new sensory tool to analyse the oral trajectory of biscuits with different fat and fibre contents

P. Varela, S. Fiszman, L. Laguna, 2013 .

Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping

P. Varela, J. Aschemann‐Witzel, A. O. Peschel, 2019, Food Quality and Preference.

Individual Differences in Choice and Ranking Experiments

T. Næs, P. Varela, I. Berget, 2018 .

HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation

Laura Laguna, Paula Varela, P. Varela, 2014 .

The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions

P. Varela, A. Rieder, S. Knutsen, 2019, LWT.

Effect of thickeners on the texture of stirred yogurt

G. Ares, P. Varela, A. Gámbaro, 2005 .

Consumer Acceptability Compared with Sensory and Instrumental Measures of White Pan Bread: Sensory Shelf‐life Estimation by Survival Analysis

A. Salvador, A. Giménez, P. Varela, 2006 .

The use of calcium chloride in minimally processed apples: A sensory approach

P. Varela, S. Fiszman, A. Salvador, 2007 .

Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization

Gastón Ares, Paula Varela, G. Ares, 2012 .

BALANCING TEXTURE AND OTHER SENSORY FEATURES IN REDUCED FAT SHORT‐DOUGH BISCUITS

P. Varela, S. Fiszman, T. Sanz, 2012 .

How hydrocolloids affect the temporal oral perception of ice cream

P. Varela, S. Fiszman, A. Pintor, 2014 .

Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis

Paula Varela, Susana Fiszman, P. Varela, 2009 .

Crispness assessment of roasted almonds by an integrated approach to texture description: texture, acoustics, sensory and structure

S. Fiszman, Malcolm J. W. Povey, P. Varela, 2006 .

Methodological developments in crispness assessment: Effects of cooking method on the crispness of crusted foods

Paula Varela, Susana Fiszman, P. Varela, 2008 .

Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

Paula Varela, María Benlloch-Tinoco, N. Martínez‐Navarrete, 2012, Food and Bioprocess Technology.

Shelf-life estimation of 'Fuji' apples : Sensory characteristics and consumer acceptability

Paula Varela, Susana Fiszman, Alejandra Salvador, 2005 .

Consumer acceptability and shelf life of flor de invierno pears (Pyrus communis L.) under different storage conditions

P. Varela, S. Fiszman, A. Salvador, 2007 .

Shelf-life estimation of 'Fuji' apples : II. The behavior of recently harvested fruit during storage at ambient conditions

Paula Varela, Susana Fiszman, Alejandra Salvador, 2008 .

Native tapioca starch as a potential thickener for fruit fillings. Evaluation of mixed models containing low-methoxyl pectin

P. Varela, S. Fiszman, T. Sanz, 2014 .

Appreciation of Food Crispness and New Product Development

Paula Varela, Susana Fiszman, P. Varela, 2012 .

Estimating the Shelf Life of Brown Pan Bread, Suitability of Survival Analysis Methodology

P. Varela, S. Fiszman, A. Salvador, 2006 .

SENSORY SHELF-LIFE ESTIMATION OF ALFAJOR BY SURVIVAL ANALYSIS

A. Giménez, P. Varela, G. Hough, 2004 .

Changes in apple tissue with storage time: Rheological, textural and microstructural analyses

Paula Varela, Susana Fiszman, P. Varela, 2007 .

Are consumer profiling techniques equivalent for some product categories? The case of orange-flavoured powdered drinks

Gastón Ares, Ana Giménez, Paula Varela, 2011 .

Trained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field

G. Ares, P. Varela, 2017 .

Hydrocolloids in fried foods. A review

P. Varela, S. Fiszman, 2011 .

Shelf life estimation of brown pan bread: A consumer approach

A. Giménez, G. Ares, P. Varela, 2007 .

What is dominance? An exploration of the concept in TDS tests with trained assessors and consumers

T. Næs, Lucía Antúnez, A. Giménez, 2018 .

Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers.

P. Varela, P. García-Segovia, M. J. Pagán, 2021, Food research international.

The role of gums in satiety/satiation. A review

P. Varela, S. Fiszman, 2013 .

Relating dynamic perception of reformulated cheese pies to consumers' expectations of satiating ability.

P. Varela, S. Fiszman, J. Marcano, 2015, Food research international.

How Does the Science of Physical and Sensory Properties Contribute to Gastronomy and Culinary Art?

B. Piqueras-Fiszman, P. Varela, S. Fiszman, 2013 .

TEXTURAL QUALITY OF WHITE PAN BREAD BY SENSORY AND INSTRUMENTAL MEASUREMENTS

Ana Giménez, Guillermo Hough, Adriana Gámbaro, 2002 .

The satiating mechanisms of major food constituents – An aid to rational food design

Paula Varela, Susana Fiszman, P. Varela, 2013 .

The role of food packaging on children's diet: Insights for the design of comprehensive regulations to encourage healthier eating habits in childhood and beyond

Leticia Vidal, G. Ares, P. Varela, 2021, Food Quality and Preference.

Formulating fruit fillings. Freezing and baking stability of a tapioca starch–pectin mixture model

P. Varela, S. Fiszman, T. Sanz, 2014 .

Projective mapping with food stickers: A good tool for better understanding perception of fish in children of different ages

Marina Leite Mitterer Daltoé, P. Varela, S. Fiszman, 2017 .

Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training

Guillermo Hough, Paula Varela, Susana Fiszman, 2011 .

Consumer perception of carriers of a satiating compound. Influence of front-of-package images and weight loss-related information.

Paula Varela, Susana Fiszman, P. Varela, 2015, Food research international.

Application of multivariate statistical methods during new product development - case study: application of principal component analysis and hierarchical cluster analysis on consumer liking data of orange juices.

P. Varela, 2013 .

Effects of food package information and sensory characteristics on the perception of healthiness and the acceptability of enriched biscuits

Paula Varela, Susana Fiszman, P. Varela, 2012 .

Exploring consumers' knowledge and perceptions of hydrocolloids used as food additives and ingredients

P. Varela, S. Fiszman, 2013 .

Cross-modal interactions as a strategy for sugar reduction in products targeted at children: Case study with vanilla milk desserts.

Ana Laura Velázquez, Leticia Vidal, G. Ares, 2020, Food research international.

Improvement of crunchiness of battered fish nuggets

P. Varela, S. Fiszman, A. Albert, 2009 .

MAIN FACTORS UNDERLYING CONSUMERS' FOOD CHOICE: A FIRST STEP FOR THE UNDERSTANDING OF ATTITUDES TOWARD “HEALTHY EATING”

Paula Varela, Susana Fiszman, Alejandra Salvador, 2011 .

Understanding children's healthiness and hedonic perception of school meals via structured sorting

P. Varela, S. Arranz, B. Alfaro, 2020, Appetite.

Can consumer segmentation in projective mapping contribute to a better understanding of consumer perception

Gastón Ares, Lucía Antúnez, Ana Giménez, 2016 .

Consumers’ perception of symbols and health claims as health-related label messages. A cross-cultural study

P. Varela, S. Fiszman, L. Lähteenmäki, 2014 .

SENSORY DESCRIPTIVE ANALYSIS OF URUGUAYAN TANNAT WINE: CORRELATION TO QUALITY ASSESSMENT

P. Varela, A. Gámbaro, 2006 .

AROMA CHARACTERIZATION OF COMMERCIAL RED WINES OF URUGUAY

A. Giménez, P. Varela, E. Boido, 2003 .

White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception.

E. Agosin, P. Varela, J. Pérez-Correa, 2018, Food research international.

On the assessment of fracture in brittle foods: The case of roasted almonds

Paula Varela, Susana Fiszman, P. Varela, 2008 .

Potential use of naturally colored antioxidants in the food industry—A study of consumers' perception and acceptance

P. Varela, Caroline Marques, M. Mitterer‐Daltoé, 2021 .

Novel Techniques in Sensory Characterization and Consumer Profiling

Gastón Ares, Paula Varela, G. Ares, 2014 .

Capturing food-elicited emotions: Facial decoding of children’s implicit and explicit responses to tasted samples

G. Ares, P. Varela, Martina Galler, 2022, Food Quality and Preference.

Packaging information as a modulator of consumers’ perception of enriched and reduced-calorie biscuits in tasting and non-tasting tests

Paula Varela, Susana Fiszman, P. Varela, 2012 .

Children’s sweet tooth: Explicit ratings vs. Implicit bias measured by the Approach avoidance task (AAT)

T. Næs, G. Ares, P. Varela, 2022, Food Quality and Preference.

Sugar reduction in products targeted at children: Why are we not there yet?

Ana Laura Velázquez, Leticia Vidal, G. Ares, 2021, Journal of Sensory Studies.

Methods for a deeper understanding of the sensory perception of fruit fillings.

P. Varela, S. Fiszman, A. Agudelo, 2015 .

Design-led innovation for more plant-based food: An interdisciplinary approach to more consumer-centric product development

P. Varela, I. Berget, A. Milford, 2023, International Journal of Food Design.

A food and beverage map: exploring food-beverage pairing through projective mapping

P. Varela, H. Escalona-Buendía, Araceli Arellano-Covarrubias, 2021, Food Quality and Preference.

A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

Tormod Næs, Valérie Lengard Almli, Nina Veflen Olsen, 2017 .

Sensory properties determined by starch type in white sauces: effects of freeze/thaw and hydrocolloid addition.

P. Varela, S. Fiszman, T. Sanz, 2010, Journal of food science.

Influence of consumers' cognitive style on results from projective mapping.

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2017, Food research international.

How personality traits and intrinsic personal characteristics influence the consumer's choice of reduced-calorie food

P. Varela, S. Fiszman, V. Prado-Gascó, 2012 .

Consumer ́ s categorization of food ingredients : Do consumers perceive 1 them as ‘ clean label ’ producers expect ? An exploration with projective 2 mapping 3

P. Varela, J. Aschemann‐Witzel, A. O. Peschel, 2019 .

Projective Mapping and Napping

G. Ares, P. Varela, 2014 .

Texture and Semantics: The Conceptual Structure in Consumers' Minds

G. Ares, P. Varela, S. Fiszman, 2013 .

EXPLORING AND EXPLAINING CREAMINESS PERCEPTION: CONSUMERS' UNDERLYING CONCEPTS

G. Ares, P. Varela, S. Fiszman, 2011 .

CONSUMERS' CREAMINESS CONCEPT PERCEPTION: A CROSS‐CULTURAL STUDY IN THREE SPANISH‐SPEAKING COUNTRIES

G. Ares, P. Varela, S. Fiszman, 2011 .

On the assessment of fracture in brittle foods: II. Biting or chewing?

Paula Varela, Susana Fiszman, P. Varela, 2009 .

Texture concepts for consumers: a better understanding of crispy–crunchy sensory perception

Adriana Gámbaro, Paula Varela, Susana Fiszman, 2008 .

Sound quality perception of loudspeakers evaluated by different sensory descriptive methods and preference mapping

Tormod Næs, Ingunn Berget, Søren Bech, 2020, Journal of Sensory Studies.

Attentional capture and importance of package attributes for consumers' perceived similarities and differences among products: A case study with breakfast cereal packages.

Gastón Ares, Lucía Antúnez, Ana Giménez, 2014, Food research international.

Influence of brand information on consumers’ expectations and liking of powdered drinks in central location tests

Gastón Ares, Ana Giménez, Adriana Gámbaro, 2010 .

Identifying temporal sensory drivers of liking of biscuit supplemented with brewer's spent grain for young consumers.

P. Varela, Q. C. Nguyen, J. C. Castura, 2023, Food research international.

Segmentation in projective mapping

Tormod Næs, Ingunn Berget, Paula Varela, 2019, Food Quality and Preference.

Estimating and interpreting more than two consensus components in projective mapping: INDSCAL vs. multiple factor analysis (MFA)

Tormod Næs, Gastón Ares, Ingunn Berget, 2017 .

Use of Just-About-Right Scales in Consumer Research

Gastón Ares, Paula Varela, G. Ares, 2014 .

Individual Differences in Projective Mapping and Sorting Data

Tormod Næs, Ingunn Berget, Paula Varela, 2018 .

Structured sorting using pictures as a way to study nutritional and hedonic perception in children

P. Varela, A. Salvador, 2014 .

Pairing beer and food in social media: Is it an image worth more than a thousand words?

P. Varela, H. Escalona-Buendía, Araceli Arellano-Covarrubias, 2022, International Journal of Gastronomy and Food Science.

Significant sugar-reduction in dairy products targeted at children is possible without affecting hedonic perception

Gastón Ares, Leticia Vidal, Paula Varela, 2021 .

Listening to children voices in early stages of new product development through co-creation - Creative focus group and online platform.

G. Ares, P. Varela, Kristine S. Myhrer, 2022, Food research international.

Exploring consumer product profiling techniques and their linkage to a quantitative descriptive analysis.

Paula Varela, Karima A. Moussaoui, P. Varela, 2010 .

Identifying temporal drivers of liking and satiation based on temporal sensory descriptions and consumer ratings

P. Varela, Q. C. Nguyen, 2021 .

How children approach a CATA test influences the outcome. Insights on ticking styles from two case studies with 6–9-year old children

T. Næs, P. Varela, V. L. Almli, 2020 .

Co-creation of a healthy dairy product with and for children

Ana Laura Velázquez, Leticia Vidal, G. Ares, 2022, Food Quality and Preference.

Meat consumption and consumer attitudes - A Norwegian perspective.

P. Varela, Ø. Ueland, R. Rødbotten, 2022, Meat science.

Children's reaction to sugar reduced dairy desserts in the context of the implementation of nutritional warning labels: An exploratory study.

Ana Laura Velázquez, Lucía Antúnez, Leticia Vidal, 2023, Food research international.

Unintended Consonances: Methods to Understand Robot Motor Sound Perception

Wendy Ju, Tormod Næs, Ingunn Berget, 2019, CHI.

Stability of sample configurations from projective mapping: How many consumers are necessary?

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2014 .

Individual differences underlying food intake and liking in semisolid foods

P. Varela, I. Berget, Q. C. Nguyen, 2021 .

Use of enzymes in brown bread production and their influence on the shelf life of the sliced and wrapped products: A collaborative transcultural sensory evaluation

A. Giménez, G. Ares, P. Varela, 2009 .

Making sense of the "clean label" trends: A review of consumer food choice behavior and discussion of industry implications.

T. Næs, R. Vecchio, P. Varela, 2017, Food research international.

ASSESSMENT OF GLOBAL AND INDIVIDUAL REPRODUCIBILITY OF PROJECTIVE 1 MAPPING WITH CONSUMERS 2 3

Leticia Vidal, R. Cadena, A. Giménez, 2018 .

Attentional capture and importance of package attributes for consumers' perceived similarities and differences among products: A case study with breakfast cereal packages.

Lucía Antúnez, A. Giménez, G. Ares, 2014, Food research international.

Influence of consumers' cognitive style on results from projective mapping.

Lucía Antúnez, Leticia Vidal, G. Ares, 2017, Food research international.

Principal components analysis of descriptive sensory data: Reflections, challenges, and suggestions

Tormod Næs, Oliver Tomic, Paula Varela, 2021, Journal of Sensory Studies.

SO-PLS as an alternative approach for handling multi-dimensionality in modelling different aspects of consumer expectations.

Tormod Næs, Kristian Hovde Liland, Oliver Tomic, 2020, Food research international.

Comparison of Novel Methodologies for Sensory Characterization

G. Ares, P. Varela, 2014 .