Piqueras-Fiszman B - Search Results

1

Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently.

Ketel EC, Aguayo-Mendoza MG, de Wijk RA, de Graaf C, Piqueras-Fiszman B, Stieger M. Ketel EC, et al. Among authors: piqueras fiszman b. Food Res Int. 2019 May;119:143-151. doi: 10.1016/j.foodres.2019.01.048. Epub 2019 Jan 22. Food Res Int. 2019. PMID: 30884642

2

An intervention study on the effect of matcha tea, in drink and snack bar formats, on mood and cognitive performance.

Dietz C, Dekker M, Piqueras-Fiszman B. Dietz C, et al. Among authors: piqueras fiszman b. Food Res Int. 2017 Sep;99(Pt 1):72-83. doi: 10.1016/j.foodres.2017.05.002. Epub 2017 May 5. Food Res Int. 2017. PMID: 28784536 Clinical Trial.

3

Descriptive sensory profiling of double emulsions with gelled and non-gelled inner water phase.

Oppermann AKL, Piqueras-Fiszman B, de Graaf C, Scholten E, Stieger M. Oppermann AKL, et al. Food Res Int. 2016 Jul;85:215-223. doi: 10.1016/j.foodres.2016.04.030. Epub 2016 Apr 26. Food Res Int. 2016. PMID: 29544838

4

As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and liking.

Santagiuliana M , van den Hoek IAF , Stieger M , Scholten E , Piqueras-Fiszman B . Santagiuliana M , et al. Among authors: piqueras fiszman b. Food Funct. 2019 Feb 20;10(2):665-680. doi: 10.1039/c8fo01800f. Food Funct. 2019. PMID: 30652709

5

Introduction to special issue on Global Perspectives on Sensory and Consumer Sciences: A cross-cultural approach.

Rodrigues H, Otterbring T, Piqueras-Fiszman B, Gómez-Corona C. Rodrigues H, et al. Among authors: piqueras fiszman b. Food Res Int. 2019 Feb;116:135-136. doi: 10.1016/j.foodres.2018.12.020. Epub 2018 Dec 21. Food Res Int. 2019. PMID: 30716925 No abstract available.

6

Exploring variability in detection thresholds of microparticles through participant characteristics.

Santagiuliana M, Marigómez IS, Broers L, Hayes JE, Piqueras-Fiszman B, Scholten E, Stieger M. Santagiuliana M, et al. Among authors: piqueras fiszman b. Food Funct. 2019 Sep 1;10(9):5386-5397. doi: 10.1039/c9fo01211g. Epub 2019 Aug 9. Food Funct. 2019. PMID: 31397459

7

How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age.

Aguayo-Mendoza M, Santagiuliana M, Ong X, Piqueras-Fiszman B, Scholten E, Stieger M. Aguayo-Mendoza M, et al. Among authors: piqueras fiszman b. Food Res Int. 2020 Aug;134:109213. doi: 10.1016/j.foodres.2020.109213. Epub 2020 Apr 6. Food Res Int. 2020. PMID: 32517909 Free article.

8

Differences in oral processing behavior of consumers varying in age, gender and ethnicity lead to changes in bolus properties but only to small differences in dynamic texture perception of sausages.

Aguayo-Mendoza MG , Martinez-Almaguer EF , Piqueras-Fiszman B , Stieger M . Aguayo-Mendoza MG , et al. Among authors: piqueras fiszman b. Food Funct. 2020 Nov 18;11(11):10022-10032. doi: 10.1039/d0fo01835j. Food Funct. 2020. PMID: 33135035

9

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. 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

10

Consumers' perception of cultured meat relative to other meat alternatives and meat itself: A segmentation study.

Cornelissen K, Piqueras-Fiszman B. Cornelissen K, et al. Among authors: piqueras fiszman b. J Food Sci. 2023 Mar;88(S1):91-105. doi: 10.1111/1750-3841.16372. Epub 2022 Nov 14. J Food Sci. 2023. PMID: 36374214

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

20 results

Search Page

Filters