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1closedAccessaccesoRestringido.pdf.jpgabr-2011Main 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
2closedAccessaccesoRestringido.pdf.jpgfeb-2011Consumers' creaminess concept perception: A cross-cultural study in three Spanish-speaking countriesAntmann, Gabriela; Ares, Gastón; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Coste, Beatriz; Fiszman, Susana CSIC ORCID artículo
3closedAccessaccesoRestringido.pdf.jpg8-jun-2011Fibra de cacao y sus aplicaciones como sustituto de grasas en magdalenas de chocolateMartínez-Cervera, Sandra; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Muguerza, B.; Fiszman, Susana CSIC ORCID comunicación de congreso
4closedAccessaccesoRestringido.pdf.jpgjul-2011Overcoming 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 trainingAlbert, Ángela CSIC; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID artículo
5openAccessJ. 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 CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Dueñas, María Teresa; López García, Paloma CSIC ORCID ; Fernández de Palencia, P. CSIC; Aznar, Rosa CSIC ORCIDartículo
6closedAccessaccesoRestringido.pdf.jpgfeb-2011Exploring and explaining creaminess perception: Consumers' underlying conceptsAntmann, Gabriela; Ares, Gastón; Salvador, Ana CSIC ORCID; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID artículo
7openAccessAntmann-Food Quality and Preference-2010.pdf.jpgene-2011Consumers’ texture vocabulary: Results from a free listing study in three Spanish-speaking countriesAntmann, Gabriela; Ares, Gastón; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Coste, Beatriz; Fiszman, Susana CSIC ORCID artículo
8openAccess1-s2.0-S0023643810002008-main.pdf.jpgabr-2011Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuitsLaguna Cruañes, Laura CSIC ORCID; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID artículo
9openAccess1-s2.0-S0023643810002537-main.pdf.jpgabr-2011Cocoa fibre and its application as a fat replacer in chocolate muffinsMartínez-Cervera, Sandra; Salvador, Ana CSIC ORCID; Muguerza, B.; Moulay, Leila; Fiszman, Susana CSIC ORCID artículo

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