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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | 23-ago-2015 | Generating sensory vocabulary with consumers: Comparison of methods in a case study with two types of satiating food | Fiszman, Susana CSIC ORCID ; Ares, Gastón | póster de congreso |
| closedAccess |  | 2014 | High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality | Hernández-Carrión, María; Tárrega, Amparo CSIC ORCID; Hernando, Isabel; Fiszman, Susana CSIC ORCID ; Quiles, Amparo | artículo |
| closedAccess |  | 7-jun-2015 | How to enhance satiating ability: rheological and structural approaches related to oral processing of yogurt | Morell, Pere; Hernando, Isabel; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | 9-sep-2012 | How consumers' life positive attitude, novelty and food choice factors affect the expenditure of functional foods. Use of structural equation modelling | Carrillo, Elizabeth CSIC ORCID; Prado-Gascó, Vicente Javier; Fiszman, Susana CSIC ORCID ; Varela, Paula CSIC | póster de congreso |
| closedAccess |  | 2013 | How Does the Science of Physical and Sensory Properties Contribute to Gastronomy and Culinary Art? | Piqueras-Fiszman, Betina; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID | artículo de revisión |
| closedAccess |  | 12-ago-2007 | How fibre information influence the consume intention of muffins | Baixauli, Raquel CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Varela, Paula CSIC | póster de congreso |
| closedAccess |  | may-2014 | How hydrocolloids affect the temporal oral perception of ice cream | Varela, Paula CSIC; Pintor, Aurora; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | dic-2015 | How is an ideal satiating yogurt described? A case study with added-protein yogurts | Morell, Pere; Piqueras-Fiszman, Betina; Hernando, Isabel; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 20-ago-2017 | How labelling and sensory properties affect expectations of satiety. A case-study with strawberry milkshakes | Tárrega, Amparo CSIC ORCID; Tomadoni, Barbara; Moreira, María R.; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | dic-2012 | How personality traits and intrinsic personal characteristics influence the consumer's choice of reduced-calorie food | Carrillo, Elizabeth CSIC ORCID; Prado-Gascó, Vicente Javier; Fiszman, Susana CSIC ORCID ; Varela, Paula CSIC | artículo |
| closedAccess |  | ago-2014 | Hydrocolloids as a tool for modulating the expected satiety of milk-based snacks | Tárrega, Amparo CSIC ORCID; Martínez, M.; Vélez Ruiz, Jorge; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | dic-2014 | Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception | Morell, Pere; Fiszman, Susana CSIC ORCID ; Varela, Paula CSIC; Hernando, Isabel | artículo |
| closedAccess |  | dic-2011 | Hydrocolloids in fried foods. A review | Varela, Paula CSIC; Fiszman, Susana CSIC ORCID | artículo de revisión |
| closedAccess |  | 4-abr-2017 | Hydrocolloids modulate the structure breakdown of starch-based systems under oral conditions | Arancibia, Carla; Agudelo, Alejandra CSIC; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | póster de congreso |
| openAccess |  | 24-sep-2018 | Impact of composition and texture of protein-added yogurts on oral activity | Morell, Pere; Tárrega, Amparo CSIC ORCID; Foegeding, Edward Allen; Fiszman, Susana CSIC ORCID | artículo |
| openAccess |  | 23-mar-2017 | Impact of microencapsulation within electrosprayed proteins on the formulation of green tea extract-enriched biscuits | Gómez-Mascaraque, Laura G. CSIC ORCID; Hernández Rojas, Marai; Tarancón, Paula CSIC; Tenon, Mathieu; Feuillère, Nicolas; Vélez Ruiz, Jorge; Fiszman, Susana CSIC ORCID ; López-Rubio, Amparo CSIC ORCID | artículo |
| closedAccess |  | 2-sep-2018 | Impact of Ready Meal Product Packaging on Consumer¿s Liking, Expected Satiety and Healthiness Perception | Laguna Cruañes, Laura CSIC ORCID; Garrido, M. D.; Gómez, B.; Linares, María B.; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | póster de congreso |
| closedAccess |  | 22-feb-2018 | Impact of structure of gluten-free breads on its oral trajectory and sensory perception | Puerta, Patricia CSIC ORCID; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID ; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | comunicación de congreso |
| closedAccess |  | 2-abr-2019 | Impact of structure on in vitro fragmentation and starch hydrolysis of oat biscuits | Gamero, Amparo CSIC ORCID; Rizo, Arantxa; Nguyen, Quoc Cuong; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | póster de congreso |
| openAccess |  | 16-abr-2019 | Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features | Rizo, Arantxa; Jiménez-Pérez, I.; Camacho García, A.; Fiszman, Susana CSIC ORCID ; Pérez-Soriano, P.; Tárrega, Amparo CSIC ORCID | artículo |
