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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | abr-2011 | Main Factors Underlying Consumers' Food Choice: A First Step For The Understanding Of Attitudes Toward "Healthy Eating" | Carrillo, Elizabeth CSIC ORCID; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | oct-2005 | Methodological developments in bread staling assessment: Application to enzyme-supplemented brown pan bread | Fiszman, Susana CSIC ORCID ; Salvador, Ana CSIC ORCID; Varela, Paula CSIC | artículo |
| closedAccess |  | sep-2008 | Methodological developments in crispness assessment: Effects of cooking method on the crispness of crusted foods | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 2008 | Methodological Developments in the Assessment of Texture in Solid Foods. An Integrated Approach for the Quantification of Crispness/Crunchiness | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | capítulo de libro |
| closedAccess |  | abr-2015 | Methods for a deeper understanding of the sensory perception of fruit fillings | Agudelo, Alejandra CSIC; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 30-may-2005 | Model for predicting the shelf life of brown pan bread by survival analysis | Salvador, Ana CSIC ORCID; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | mar-2014 | Native tapioca starch as a potential thickener for fruit fillings. Evaluation ofmixed models containing low-methoxyl pectin | Agudelo, Alejandra CSIC; Varela, Paula CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | dic-2009 | On the assessment of fracture in brittle foods II. Biting or chewing? | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 2008 | On the assessment of fracture in brittle foods: The case of roasted almonds | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 5-sep-2010 | Overcoming the issues in the sensory description of a complex-textured food. Application of QDA, Flash Profiling and Projective mapping using panels with different degrees of training | Albert, Ángela CSIC; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | 5-sep-2010 | Overcoming the issues in the sensory description of a complex-texured food | Albert, Ángela CSIC; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | 5-sep-2010 | Overcoming the issues in the sensory description of a complex-texured food | Albert, Ángela CSIC; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | jul-2011 | 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 | Albert, Ángela CSIC; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | sep-2012 | Packaging information as a modulator of consumers' perception of enriched and reduced-calorie biscuits in tasting and non-tasting tests | Carrillo, Elizabeth CSIC ORCID; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 5-jul-2010 | Perception of crispness in brittle food and its realtion with fracture pattern | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | 9-sep-2012 | Perception of visual cues associated to nutritional and health claims | Carrillo, Elizabeth CSIC ORCID; Lähteenmäki, Liisa; Fiszman, Susana CSIC ORCID ; Varela, Paula CSIC | póster de congreso |
| closedAccess |  | jun-2015 | Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food | Hernández-Carrión, María; Varela, Paula CSIC; Hernando, Isabel; Fiszman, Susana CSIC ORCID ; Quiles, Amparo | artículo |
| closedAccess |  | 2012 | Playing with sound. Crispy crusts | Varela, Paula CSIC; Fiszman, Susana CSIC ORCID | capítulo de libro |
| openAccess |  | 1-may-2019 | Potential impact of oat ingredient type on oral fragmentation of biscuits and oro-digestibility of starch—an In vitro approach | Gamero, Amparo CSIC ORCID; Nguyen, Quoc Cuong; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID; Rizo, Arantxa | artículo |
| closedAccess |  | 9-sep-2012 | Preference mapping based on consumers' preference ranking and open comments. A quick an easy way to uncover drivers of liking | Varela, Paula CSIC; Beltrán, Julián CSIC; Fiszman, Susana CSIC ORCID | póster de congreso |
