All Stories

  1. Relating the effects of protein type and content in increased-protein cheese pies to consumers’ perception of satiating capacity

    Article • Food & Function, January 2015, Royal Society of Chemistry

    Professor Susana Fiszman

  2. How Does the Science of Physical and Sensory Properties Contribute to Gastronomy and Culinary Art?

    Article • Journal of Culinary Science & Technology, March 2013, Taylor & Francis

    Professor Susana Fiszman

  3. Food labels: Do consumers perceive what semiotics want to convey?

    Article • Food Quality and Preference, October 2011, Elsevier

    Professor Susana Fiszman

  4. Coating Ingredients

    Article • January 2009, Springer Science + Business Media

    Professor Susana Fiszman