Fiszman S - Search Results

1

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

2

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

3

Expectations of food satiation and satiety reviewed with special focus on food properties.

Fiszman S, Tarrega A. Fiszman S, et al. Food Funct. 2017 Aug 1;8(8):2686-2697. doi: 10.1039/c7fo00307b. Epub 2017 Jul 7. Food Funct. 2017. PMID: 28686245 Review.

4

The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition.

Tomadoni B, Fiszman S, Moreira MR, Tarrega A. Tomadoni B, et al. Among authors: fiszman s. J Food Sci. 2018 Jan;83(1):198-204. doi: 10.1111/1750-3841.14008. Epub 2017 Dec 15. J Food Sci. 2018. PMID: 29243808

5

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

6

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

7

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

8

The dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations technique.

Fiszman S, Tarrega A. Fiszman S, et al. J Texture Stud. 2018 Apr;49(2):202-212. doi: 10.1111/jtxs.12273. Epub 2017 May 25. J Texture Stud. 2018. PMID: 28547772 Review.

9

Evaluation of Some Ingredients and Energy Content on Front-of-Pack Cereal Bar Labeling as Drivers of Choice and Perception of Healthiness: A Case Study with Exercisers.

Salazar NA, Fiszman S, Orrego CE, Tarrega A. Salazar NA, et al. Among authors: fiszman s. J Food Sci. 2019 Aug;84(8):2269-2277. doi: 10.1111/1750-3841.14726. Epub 2019 Jul 24. J Food Sci. 2019. PMID: 31339566

10

Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers.

Tarrega A, Rizo A, Murciano A, Laguna L, Fiszman S. Tarrega A, et al. Among authors: fiszman s. Curr Res Food Sci. 2020 Mar 3;3:30-40. doi: 10.1016/j.crfs.2020.02.003. eCollection 2020 Nov. Curr Res Food Sci. 2020. PMID: 32914118 Free PMC article.

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