Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes

Fiber enriched reduced sugar muffins made from iso-viscous batters

(2016) Susanne Struck et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of flavour enhancement on food liking and consumption in older adults with poor, moderate or high cognitive status

(2015) Virginie Pouyet et al.   FOOD QUALITY AND PREFERENCE

Optimizing Mixing during the Sponge Cake Manufacturing Process

(2014) Julia Rodríguez-García et al.   CEREAL FOODS WORLD

Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties

(2013) Julia Rodríguez-García et al.   Food and Bioprocess Technology

Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation

(2013) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

A new sensory tool to analyse the oral trajectory of biscuits with different fat and fibre contents

(2013) Laura Laguna et al.   FOOD RESEARCH INTERNATIONAL

The Effect of Fat Replacers on Batter and Cake Properties

(2013) Vassiliki Psimouli et al.   JOURNAL OF FOOD SCIENCE

Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization

(2012) Paula Varela et al.   FOOD RESEARCH INTERNATIONAL

Dietary Fibre Intake and Risks of Cancers of the Colon and Rectum in the European Prospective Investigation into Cancer and Nutrition (EPIC)

(2012) Neil Murphy et al.   PLoS One

MAIN FACTORS UNDERLYING CONSUMERS' FOOD CHOICE: A FIRST STEP FOR THE UNDERSTANDING OF ATTITUDES TOWARD “HEALTHY EATING”

(2011) E. CARRILLO et al.   JOURNAL OF SENSORY STUDIES

Effect of inulin as a fat replacer on texture and sensory properties of muffins

(2010) Susann Zahn et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Cocoa fibre and its application as a fat replacer in chocolate muffins

(2010) S. Martínez-Cervera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Determinants of nutrition knowledge in young and middle-aged Belgian women and the association with their dietary behaviour

(2009) Tineke De Vriendt et al.   APPETITE

Food Acceptance: The Role of Consumer Perception and Attitudes

(2009) Elvira Costell et al.   Chemosensory Perception

Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes

(2009) Dimitra M. Lebesi et al.   Food and Bioprocess Technology