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Chemistry

D-Index
56
Citations
8883
World Ranking
11886
National Ranking
448

Biology and Biochemistry

D-Index
62
Citations
11057
World Ranking
11005
National Ranking
212

Overview

Susana Fiszman is affiliated with the Spanish National Research Council in Spain. Their research primarily spans the Agricultural and Biological Sciences, with a focus on Food Science as the dominant subfield. Additional areas of study include Nutrition and Dietetics, Experimental and Cognitive Psychology, Biomaterials, and Social Psychology.

The scientist's work extensively covers topics such as Sensory Analysis and Statistical Methods, Food Composition and Properties, Multisensory Perception and Integration, Biochemical Analysis and Sensing Techniques, Proteins in Food Systems, Color Perception and Design, and Consumer Packaging Perceptions and Trends.

Frequent coauthors collaborating with Susana Fiszman include Amparo Tárrega, Laura Laguna, Patricia Puerta, Arantxa Rizo, and Carolina Chaya.

Publication venues where their research has appeared multiple times include Food Quality and Preference, Food Hydrocolloids, LWT, Foods, and Current Research in Food Science.

Some notable recent papers authored by or involving Susana Fiszman are:

  • The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers, 2020, Food Quality and Preference
  • Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers, 2020, Current Research in Food Science
  • Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties, 2020, Food Hydrocolloids
  • Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception, 2021, Food Hydrocolloids
  • Oral processing and dynamics of texture perception in commercial gluten-free breads, 2020, Food Research International

Their research output reflects a multidisciplinary approach, integrating sensory science with biochemical and psychological perspectives to investigate food properties and consumer perception.

Best Publications

  • Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review

    Gemma Oms-Oliu;Mª Alejandra Rojas-Graü;Laura Alandes González;Paula Varela

  • INSTRUMENTAL TEXTURE PROFILE ANALYSIS WITH PARTICULAR REFERENCE TO GELLED SYSTEMS

    M. Pons;S.M. Fiszman

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

    S. Martínez-Cervera;A. Salvador;B. Muguerza;L. Moulay

  • Textural and sensory characteristics of whole and skimmed flavored set-type yogurt during long storage.

    A. Salvador;S.M. Fiszman

  • Hydrocolloids in fried foods. A review

    P. Varela;S.M. Fiszman

  • Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis

    A. Salvador;P. Varela;T. Sanz;S.M. Fiszman

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

    E. Carrillo;P. Varela;A. Salvador;S. Fiszman

  • Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter

    R. Baixauli;T. Sanz;A. Salvador;S.M. Fiszman

  • Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose

    S. Martínez-Cervera;T. Sanz;A. Salvador;S.M. Fiszman

  • Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response

    T. Sanz;A. Salvador;R. Baixauli;S. M. Fiszman

  • Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties

    S.M Fiszman;M.A Lluch;A Salvador

  • Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits

    Laura Laguna;Ana Salvador;Teresa Sanz;Susana M. Fiszman

  • Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training

    A. Albert;P. Varela;A. Salvador;G. Hough

  • Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch

    R. Baixauli;A. Salvador;S. M. Fiszman

  • Recent developments in coating batters.

    S.M Fiszman;A Salvador

  • Dynamic rheological characteristics of wheat flour–water doughs. Effect of adding NaCl, sucrose and yeast

    A. Salvador;T. Sanz;S.M. Fiszman

  • Effects of food package information and sensory characteristics on the perception of healthiness and the acceptability of enriched biscuits

    Elizabeth Carrillo;Paula Varela;Susana Fiszman

  • Yogurt enrichment with functional asparagus fibre. Effect of fibre extraction method on rheological properties, colour, and sensory acceptance

    T. Sanz;A. Salvador;A. Jiménez;S. M. Fiszman

  • Changes in colour and texture and their relationship with eating quality during storage of two different dessert bananas

    A. Salvador;T. Sanz;S.M. Fiszman

  • How hydrocolloids affect the temporal oral perception of ice cream

    Paula Varela;Aurora Pintor;Susana Fiszman

  • Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks

    A. Albert;A. Salvador;P. Schlich;S. Fiszman

  • Exploring consumers' knowledge and perceptions of hydrocolloids used as food additives and ingredients

    P. Varela;S.M. Fiszman

Frequent Co-Authors

Amparo López-Rubio
Amparo López-Rubio Spanish National Research Council
Rosa Aznar
Rosa Aznar University of Valencia
Betina Piqueras-Fiszman
Betina Piqueras-Fiszman Wageningen University & Research
Cristina M. Rosell
Cristina M. Rosell University of Manitoba
Liisa Lähteenmäki
Liisa Lähteenmäki Aarhus University
Juan Carlos Navarro
Juan Carlos Navarro Spanish National Research Council
John G. Flanagan
John G. Flanagan University of California, Berkeley
Robert Soliva-Fortuny
Robert Soliva-Fortuny University of Lleida
Olga Martín-Belloso
Olga Martín-Belloso University of Lleida
María José Fabra
María José Fabra Spanish National Research Council

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