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Browsing by Author Fiszman, Susana

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RightsPreviewIssue DateTitleAuthor(s)Type
closedAccess2008 Alimentaria-Bauxali.pdf.jpg2008Acceptability of muffins with resistant starch (RS)Baixauli, Raquel; Salvador, Ana ; Fiszman, Susana artículo
closedAccess2003_eurocarne-Sanz.pdf.jpg2003Alimentos rebozados congelados sin prefritura: una nueva alternativa más sana y respetuosa con el medio ambienteSanz Taberner, Teresa ; Salvador, Ana ; Fiszman, Susana artículo
openAccessCRFS2020-Tarrega_Postprint.pdf.jpg3-Mar-2020Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgersTárrega, Amparo ; Rizo, Arantxa; Murciano, Ana; Laguna, Laura; Fiszman, Susana artículo
openAccessBJSTR-FISZMAN-2019.pdf.jpg5-Nov-2019Bioengineering Tools to Aid the Study of Oral Processing Deficiencies: A Pathway to Tailored Food ProductsLaguna, Laura; Tárrega, Amparo ; Fiszman, Susana artículo
embargoedAccessPuerta-FQP2020.pdf.jpg11-Jun-2020Co-occurrence networks of Twitter content after manual or automatic processing. A case- study on “gluten-free”Puerta, Patricia; Laguna, Laura; Vidal, Leticia; Ares, Gastón; Fiszman, Susana ; Tárrega, Amparo artículo
openAccessFQP-2017-Tarrega.pdf.jpg3-Jul-2017Consumer perceptions of indulgence: A case study with cookiesTárrega, Amparo ; Marcano, Johanna; Fiszman, Susana artículo
openAccessAntmann-Food Quality and Preference-2010.pdf.jpgJan-2011Consumers’ texture vocabulary: Results from a free listing study in three Spanish-speaking countriesAntmann, Gabriela; Ares, Gastón; Varela, Paula ; Salvador, Ana ; Coste, Beatriz; Fiszman, Susana artículo
openAccess26-Mar-2012Development and quality of rice flour-based gluten-free muffinsMatos, María Estela ; Sanz Taberner, Teresa ; Fiszman, Susana ; Rosell, Cristina M.  comunicación de congreso
openAccessConsumers_Laguna_Art2020.pdf.jpg2020Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal?Laguna Cruañes, Laura ; Gómez, Beatriz; Garrido, María D.; Fiszman, Susana ; Tárrega, Amparo ; Linares, María B.artículo
openAccessFQP2020-Cassani.pdf.jpg8-Apr-2020Emotional response evoked when looking at and trying a new food product, measured through images and words. A case-study with novel fruit and vegetable smoothiesCassani, Lucía; Fiszman, Susana ; Álvarez, María V.; Moreira, María R.; Laguna, Laura; Tárrega, Amparo artículo
openAccessEnriching Artemia nauplii-Viciano et al 2015.pdf.jpgMay-2015Enriching Artemia nauplii with a high DHA-containing lipid emulsion: Search for an optimal protocolViciano, Elena ; Monroig, Óscar ; Salvador, Ana ; Amat, Francisco ; Fiszman, Susana ; Navarro, Juan Carlos  artículo
openAccessJ. of Dairy Science 2011, 94 (7).pdf.jpgJul-2011Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucanElizaquível, P.; Sánchez Moragas, Gloria ; Salvador, Ana ; Fiszman, Susana ; Dueñas, María Teresa; López, Paloma  ; Fernández de Palencia, P. ; Aznar, Rosa artículo
openAccessES2408690A1.pdf.jpg21-Jun-2013Fabricación y aplicación de emulsión sustituta de grasaSanz Taberner, Teresa ; Salvador, Ana ; Fiszman, Susana ; Laguna Cruañes, Laura solicitud de patente
openAccessFoodFunction2018.pdf.jpg24-Sep-2018Impact of composition and texture of protein-added yogurts on oral activityMorell, Pere; Tárrega, Amparo ; Foegeding, Edward Allen; Fiszman, Susana artículo
openAccessGomez-Mascaraque_LWT_2017_repositorio.pdf.jpg23-Mar-2017Impact of microencapsulation within electrosprayed proteins on the formulation of green tea extract-enriched biscuitsGómez-Mascaraque, Laura G. ; Hernández Rojas, Marai; Tarancón, Paula ; Tenon, Mathieu; Feuillère, Nicolas; Vélez Ruiz, Jorge; Fiszman, Susana ; López-Rubio, Amparo artículo
openAccessFQP-Rizo-2019.pdf.jpg16-Apr-2019Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing featuresRizo, Arantxa; Jiménez-Pérez, I.; Camacho García, A.; Fiszman, Susana ; Pérez-Soriano, P.; Tárrega, Amparo artículo
openAccessRizo_FQP2019.pdf.jpg6-Dec-2018Influence of fading duration on TCATA evaluationRizo, Arantxa; Vidák; K.; Fiszman, Susana ; Tárrega, Amparo artículo
openAccessWO2013064712A1.pdf.jpg10-May-2013Manufacture and applicatio of a fat-substitute emulsionSanz Taberner, Teresa ; Salvador, Ana ; Fiszman, Susana ; Laguna Cruañes, Laura patente
openAccessWO_2003_101228_A1.pdf.jpg11-Dec-2003Method of preparing a frozen, battered food productFiszman, Susana ; Salvador, Ana ; Sanz Taberner, Teresa ; Lluch, María Angeles; Castellano, José Vicente; Camps Herrero, José Luis; Gamero, Manuelpatente
embargoedAccessPuerta-LWT2020.pdf.jpg5-Dec-2020Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perceptionPuerta, Patricia; Garzón, Raquel ; Rosell, Cristina M.  ; Fiszman, Susana ; Laguna, Laura; Tárrega, Amparo artículo