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Susana Fiszman

consejo superior de investigaciones cientificas (csic)

61H-index
233Paper Count
1.1WCitation Count
Published Papers 129
Publication Date
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Revisiting the physical concept of gel strength with particular reference to surimi gels
errFood Hydrocolloids
IF12.4
err2025-09-06
err0
PREAI
errSusana Fiszman; Clara A. Tovar
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Food design for safer swallowing: focusing on texture- modified diets and sensory stimulation of swallowing via transient receptor potential activation
errCURRENT OPINION IN FOOD SCIENCE
IF9.1
err2023-04-01
err5
errOAAI
errFiszman, Susana; Laguna, Laura
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Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception
errFOOD HYDROCOLLOIDS
IF12.4
err2021-07-01
err28
errOAAI
errLaguna, Laura; Fiszman, Susana; Tarrega, Amparo
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Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-04-01
err29
errOAAI
errPuerta, P.; Garzon, R.; Rosell, C. M.; Fiszman, S.; Laguna, L.; Tarrega, A.
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The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers
errFOOD QUALITY AND PREFERENCE
IF4.9
err2020-12-01
err216
errOAAI
errLaguna, L.; Fiszman, S.; Puerta, P.; Chaya, C.; Tarrega, A.
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Co-occurrence networks of Twitter content after manual or automatic processing. A case-study on gluten-free
errFOOD QUALITY AND PREFERENCE
IF4.9
err2020-12-01
err21
errOAAI
errPuerta, Patricia; Laguna, Laura; Vidal, Leticia; Ares, Gaston; Fiszman, Susana; Tarrega, Amparo
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Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties
errFOOD HYDROCOLLOIDS
IF12.4
err2020-11-01
err26
PREAI
errJardines, A. Pintor; Arjona-Roman, J. L.; Severiano-Perez, P.; Totosaus-Sanchez, A.; Fiszman, S.; Escalona-Buendia, H. B.
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Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2020-11-01
err47
errOAAI
errTarrega, Amparo; Rizo, Arantxa; Murciano, Ana; Laguna, Laura; Fiszman, Susana
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Emotional response evoked when looking at and trying a new food product, measured through images and words. A case-study with novel fruit and vegetable smoothies
errFOOD QUALITY AND PREFERENCE
IF4.9
err2020-09-01
err8
errOAAI
errCassani, Lucia; Fiszman, Susana; Alvarez, Maria, V; Moreira, Maria R.; Laguna, Laura; Tarrega, Amparo
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Oral processing and dynamics of texture perception in commercial gluten-free breads
errFOOD RESEARCH INTERNATIONAL
IF8
err2020-08-01
err25
errOAAI
errPuerta, P.; Laguna, L.; Villegas, B.; Rizo, A.; Fiszman, S.; Tarrega, A.
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Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2020-06-01
err16
errOAAI
errDiez-Sanchez, Elena; Llorca, Empar; Tarrega, Amparo; Fiszman, Susana; Hernando, Isabel
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Influence of fading duration on TCATA evaluation
errFOOD QUALITY AND PREFERENCE
IF4.9
err2020-01-01
err12
errOAAI
errRizo, A.; Vidak, K.; Fiszman, S.; Tarrega, A.
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Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features
errFOOD QUALITY AND PREFERENCE
IF4.9
err2019-09-01
err13
errOAAI
errRizo, A.; Jimenez-Perez, I.; Camacho-Garcia, A.; Fiszman, S.; Perez-Soriano, P.; Tarrega, A.
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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
errJOURNAL OF FOOD SCIENCE
IF3.4
err2019-07-24
err17
PREAI
errSalazar, Natalia A.; Fiszman, Susana; Orrego, Carlos E.; Tarrega, Amparo
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Relating texture perception of cooked ham to the bolus evolution in the mouth
errFOOD RESEARCH INTERNATIONAL
IF8
err2019-04-01
err38
PREAI
errRizo, A.; Pena, E.; Alarcon-Rojo, A. D.; Fiszman, S.; Tarrega, A.
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Recommendations for characterization and reporting of dietary fibers in nutrition research
errAMERICAN JOURNAL OF CLINICAL NUTRITION
IF6.9
err2018-09-01
err23
errOAAI
errPoutanen, Kaisa S.; Fiszman, Susana; Marsaux, Cyril F. M.; Pentikainen, Saara P.; Steinert, Robert E.; Mela, David J.
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Impact of composition and texture of protein-added yogurts on oral activity
errFOOD & FUNCTION
IF5.4
err2018-01-01
err10
errOAAI
errMorell, Pere; Tarrega, Amparo; Allen Foegeding, Edward; Fiszman, Susana
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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
errJOURNAL OF FOOD SCIENCE
IF3.4
err2017-12-15
err5
errOAAI
errTomadoni, Barbara; Fiszman, Susana; Moreira, Maria R.; Tarrega, Amparo
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Consumer perceptions of indulgence: A case study with cookies
errFOOD QUALITY AND PREFERENCE
IF4.9
err2017-12-01
err14
errOAAI
errTarrega, Amparo; Marcano, Johanna; Fiszman, Susana
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Designing added-protein yogurts: Relationship between in vitro digestion behavior and structure
errFOOD HYDROCOLLOIDS
IF12.4
err2017-11-01
err24
PREAI
errMorell, P.; Fiszman, S.; Llorca, E.; Hernando, I.
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Research Directions

No research directions
Co-authors
Cooperation Journals
O
Olga Martı́n-Belloso
H-index: 101 · Papers: 543
K
Kaisa Poutanen
H-index: 90 · Papers: 572
J
Joanne Slavin
H-index: 85 · Papers: 488
C
Cristina M. Rosell
H-index: 85 · Papers: 409
G
Gastón Ares
H-index: 83 · Papers: 505
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