Susana Fiszman

发表

INSTRUMENTAL TEXTURE PROFILE ANALYSIS WITH PARTICULAR REFERENCE TO GELLED SYSTEMS

M. Pons, Susana Fiszman, S. Fiszman, 1996 .

Instrumental measurement of adhesiveness in solid and semi-solid foods. A survey.

Susana Fiszman, M. H. Damásio, S. Fiszman, 2000 .

Understanding the relevance of in-mouth food processing. A review of in vitro techniques

Susana Fiszman, Isabel Hernando, P. Morell, 2014 .

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

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

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 .

Recent developments in coating batters

Susana Fiszman, A Salvador, S. Fiszman, 2003 .

The dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations technique.

Susana Fiszman, Amparo Tárrega, S. Fiszman, 2018, Journal of texture studies.

Appreciation of Food Crispness and New Product Development

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

Quality of Battered or Breaded Fried Products

Susana Fiszman, 2008 .

Comparison of methods for generating sensory vocabulary with consumers: A case study with two types of satiating foods

Gastón Ares, Susana Fiszman, Carlos E. Orrego, 2015 .

Influence of colour intensity on the perception of colour and sweetness in various fruit-flavoured yoghurts

Susana Fiszman, S. Fiszman, C. Calvo, 2001 .

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 .

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

Paula Varela, Susana Fiszman, Alejandra Salvador, 2011 .

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 .

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

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

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

Paula Varela, Susana Fiszman, Alejandra Salvador, 2005 .

Quantification of fracture properties and microstructural features of roasted Marcona almonds by image analysis

Paula Varela, José Miguel Aguilera, Susana Fiszman, 2008 .

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.

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

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

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

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

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

Adriana Gámbaro, Paula Varela, Susana Fiszman, 2008 .

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 .

Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties

Susana Fiszman, T. van Vliet, S. Fiszman, 2010 .

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

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

Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties

Susana Fiszman, S. Fiszman, A. Salvador, 1999 .

TEXTURAL QUALITY OF WHITE PAN BREAD BY SENSORY AND INSTRUMENTAL MEASUREMENTS

Ana Giménez, Guillermo Hough, Adriana Gámbaro, 2002 .

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 .

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

Gastón Ares, Beatriz Coste, Paula Varela, 2011 .

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

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

Changes in colour and texture and their relationship with eating quality during storage of two different dessert bananas

Susana Fiszman, S. Fiszman, T. Sanz, 2007 .

Revisiting the role of protein-induced satiation and satiety

Susana Fiszman, P. Morell, S. Fiszman, 2017 .

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

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

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

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