Showing 61 - 80 results of 119 for search 'Varela, Paula', query time: 0.10s Refine Results
  1. 61
    Consumer perceptions of satiating and meal replacement bars, built up from cues in packaging information, health claims and nutritional claims
    artículo biblioteca
    IATA ES


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  2. 62
    Consumers' perception of symbols and health claims as health-related label messages. A cross-cultural study
    artículo biblioteca
    IATA ES


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  3. 63
    Crispness assessment of crusted foods: the case of chicken nuggets
    póster de congreso biblioteca
    IATA ES


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  4. 64
    Eating quality of biscuits evaluated via temporal dominance of sensations (TDS): Effect of fat and fiber content and its relation with consumer acceptability
    comunicación de congreso biblioteca
    IATA ES


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  5. 65
    Estimating the shelf life of brown pan bread, suitability of survival analysis methodology
    artículo biblioteca
    IATA ES


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  6. 66
    How fibre information influence the consume intention of muffins
    póster de congreso biblioteca
    IATA ES


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  7. 67
    A new sensory tool to analyse the oral trajectory of biscuits with different fat and fibre contents
    artículo biblioteca
    IATA ES


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  8. 68
    Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception
    artículo biblioteca
    IATA ES


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  9. 69
    Improvement of crunchiness of battered fish nuggets
    artículo biblioteca
    IATA ES


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  10. 70
    Influence of the addition of ressistant starch on the sensory properties of and American muffin-type bakery product
    póster de congreso biblioteca
    IATA ES


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  11. 71
    Integrated approach for evaluating eating quality of apples with different storage history
    póster de congreso biblioteca
    IATA ES


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  12. 72
    Main Factors Underlying Consumers' Food Choice: A First Step For The Understanding Of Attitudes Toward "Healthy Eating"
    artículo biblioteca
    IATA ES


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  13. 73
    Relating dynamic perception of reformulated cheese pies to consumers' expectations of satiating ability
    artículo biblioteca
    IATA ES


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  14. 74
    Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis
    artículo biblioteca
    IATA ES


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  15. 75
    Formulating fruit fillings. Freezing and baking stability of a tapioca starch-pectin mixture model
    artículo biblioteca
    IATA ES


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  16. 76
    Análisis de signos en las etiquetas de yogur ¿qué mensajes transmiten?
    póster de congreso biblioteca
    IATA ES


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  17. 77
    Instrumental and sensorial measurement of crispy texture in commercial potato chips
    comunicación de congreso biblioteca
    IATA ES


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  18. 78
    Native tapioca starch as a potential thickener for fruit fillings. Evaluation ofmixed models containing low-methoxyl pectin
    artículo biblioteca
    IATA ES


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  19. 79
    Overcoming the issues in the sensory description of a complex-texured food
    póster de congreso biblioteca
    IATA ES


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  20. 80
    Relation between the valence of the opinion and the spontaneous perception about functional food
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    IATA ES


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