Oral Processing Studies: Why Multidisiciplinary?

por Fiszman, Susana, Tarrega, Amparo
Publicado 2020

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

por Tarrega, Amparo, Rizo, Arantxa, Murciano, Ana, Laguna, Laura, Fiszman, Susana
Publicado 2020

Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach

por Gamero, Amparo, Nguyen, Quoc Cuong, Varela, Paula, Fiszman, Susana, Tarrega, Amparo, Rizo, Arantxa
Publicado 2019

Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal?

por Laguna, Laura, Gómez, Beatriz, Garrido, María D., Fiszman, Susana, Tarrega, Amparo, Linares, María B.
Publicado 2020

Recommendations for characterization and reporting of dietary fibers in nutrition research

por Poutanen, Kaisa S, Fiszman, Susana, Marsaux, Cyril F M, Pentikäinen, Saara P, Steinert, Robert E, Mela, David J
Publicado 2018