Fiszman S - Search Results

1

How is an ideal satiating yogurt described? A case study with added-protein yogurts.

Morell P, Piqueras-Fiszman B, Hernando I, Fiszman S. Morell P, et al. Among authors: fiszman s. Food Res Int. 2015 Dec;78:141-147. doi: 10.1016/j.foodres.2015.10.024. Epub 2015 Oct 22. Food Res Int. 2015. PMID: 28433275

2

The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts.

Morell P, Chen J, Fiszman S. Morell P, et al. Among authors: fiszman s. Food Funct. 2017 Feb 22;8(2):545-553. doi: 10.1039/c6fo00259e. Food Funct. 2017. PMID: 27220414

3

Impact of composition and texture of protein-added yogurts on oral activity.

Morell P , Tárrega A , Foegeding EA , Fiszman S . Morell P , et al. Among authors: fiszman s. Food Funct. 2018 Oct 17;9(10):5443-5454. doi: 10.1039/c8fo01483c. Food Funct. 2018. PMID: 30284575

4

Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes.

Tarrega A, Quiles A, Morell P, Fiszman S, Hernando I. Tarrega A, et al. Among authors: fiszman s. Food Funct. 2017 Feb 22;8(2):574-583. doi: 10.1039/c6fo01022a. Food Funct. 2017. PMID: 27853780

5

High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality.

Hernández-Carrión M, Tárrega A, Hernando I, Fiszman SM, Quiles A. Hernández-Carrión M, et al. Among authors: fiszman sm. Food Funct. 2014 Jun;5(6):1250-60. doi: 10.1039/c3fo60625b. Epub 2014 Apr 14. Food Funct. 2014. PMID: 24733518

6

Yogurt viscosity and fruit pieces affect satiating capacity expectations.

Tarrega A, Marcano J, Fiszman S. Tarrega A, et al. Among authors: fiszman s. Food Res Int. 2016 Nov;89(Pt 1):574-581. doi: 10.1016/j.foodres.2016.09.011. Epub 2016 Sep 9. Food Res Int. 2016. PMID: 28460953

7

Does food complexity have a role in eliciting expectations of satiating capacity?

Marcano J, Morales D, Vélez-Ruiz JF, Fiszman S. Marcano J, et al. Among authors: fiszman s. Food Res Int. 2015 Sep;75:225-232. doi: 10.1016/j.foodres.2015.06.012. Epub 2015 Jun 12. Food Res Int. 2015. PMID: 28454951

8

Microwave heating effect on rheology and microstructure of white sauces.

Guardeño LM, Sanz T, Fiszman SM, Quiles A, Hernando I. Guardeño LM, et al. J Food Sci. 2011 Oct;76(8):E544-52. doi: 10.1111/j.1750-3841.2011.02339.x. Epub 2011 Sep 13. J Food Sci. 2011. PMID: 21913921

9

Relating dynamic perception of reformulated cheese pies to consumers' expectations of satiating ability.

Marcano J, Varela P, Cunha LM, Fiszman S. Marcano J, et al. Among authors: fiszman s. Food Res Int. 2015 Dec;78:369-377. doi: 10.1016/j.foodres.2015.09.005. Epub 2015 Sep 10. Food Res Int. 2015. PMID: 28433305

10

Consumer perception of carriers of a satiating compound. Influence of front-of-package images and weight loss-related information.

Fiszman S, Carrillo E, Varela P. Fiszman S, et al. Food Res Int. 2015 Dec;78:88-95. doi: 10.1016/j.foodres.2015.11.003. Epub 2015 Nov 5. Food Res Int. 2015. PMID: 28433321

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

35 results

Search Page

Filters