Paula Varela

Food Science · 2002–2019

A researcher in the Science corpus: 21 papers; trusts 18 researchers and is trusted by 8 researchers here, as inferred from the citation graph.

Subfields

• Food Science — 187 citations into it; #552 of 1,700 by trust here, #132 by citations
• Nutrition and Dietetics — 87 citations into it; #253 of 1,029 by trust here, #160 by citations
• Experimental and Cognitive Psychology — 54 citations into it
• Social Psychology — 47 citations into it
• Plant Science — 43 citations into it
• Marketing — 39 citations into it
• Animal Science and Zoology — 37 citations into it; #120 of 476 by trust here, #95 by citations
• Sensory Systems — 23 citations into it

Whom Paula Varela trusts overall

Their strongest outbound trust, strongest first, inferred from their citations.

1. Jérôme Pagès
2. G. Ares
3. J. M. Murray
4. M. Cadoret
5. Sébastien Lê
6. C.M Delahunty
7. S. Jaeger
8. Sven Modell
9. A. Giménez
10. Michael A. Nestrud

Who trusts Paula Varela overall

1. G. Ares
2. A. Oppermann
3. Lukas Danner
4. Lan Chen
5. A. Cruz
6. Leticia Vidal
7. C. de Graaf
8. Anna M. Crump
9. M. Stieger
10. R. Cadena

Papers from Paula Varela's perspective

Ordered by how strongly the researchers Paula Varela trusts endorse each paper. Same corpus, a different order for every researcher.

1. Triangulation between case study and survey methods in management accounting research: An assessment of validity implications
2. A Factorial Approach for Sorting Task data (FAST)
3. Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley
4. Sensory evaluation of the texture of 49 commercial apple and pear purees
5. Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile
6. Diversity in the determinants of food choice: A psychological perspective
7. A review of acoustic research for studying the sensory perception of crisp, crunchy and crackly textures
8. Naturalness judgments by lay Americans: Process dominates content in judgments of food or water acceptability and naturalness (Judgment and Decision Making)
9. Food consumption trends and drivers (Philosophical Transactions of the Royal Society B: Biological Sciences)
10. Eating out of home and its association with dietary intake: a systematic review of the evidence (Obesity Reviews)

Their papers

• Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping (2019) — 193 citations
• When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods (2018) — 68 citations
• Trained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field (2017) — 142 citations
• Making sense of the "clean label" trends: A review of consumer food choice behavior and discussion of industry implications. (2017) — 920 citations
• How hydrocolloids affect the temporal oral perception of ice cream (2014) — 101 citations
• Stability of sample configurations from projective mapping: How many consumers are necessary? (2014) — 50 citations
• An alternative way to uncover drivers of coffee liking: Preference mapping based on consumers’ preference ranking and open comments (2014) — 52 citations
• Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation (2014) — 178 citations
• A new sensory tool to analyse the oral trajectory of biscuits with different fat and fibre contents (2013) — 70 citations
• CATA questions for sensory product characterization: Raising awareness of biases (2013) — 92 citations
• Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization (2012) — 706 citations
• Effects of food package information and sensory characteristics on the perception of healthiness and the acceptability of enriched biscuits (2012) — 120 citations
• Identifying ideal products using three different consumer profiling methodologies. Comparison with external preference mapping (2011) — 78 citations
• Food labels: Do consumers perceive what semiotics want to convey? (2011) — 100 citations
• Influence of brand information on consumers’ expectations and liking of powdered drinks in central location tests (2010) — 129 citations
• New functional fibre in milk puddings : Effect on sensory properties and consumers' acceptability (2009) — 62 citations
• Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis (2009) — 187 citations
• On the assessment of fracture in brittle foods: The case of roasted almonds (2008) — 47 citations
• Shelf life estimation of brown pan bread: A consumer approach (2007) — 93 citations
• Consumer Acceptability Compared with Sensory and Instrumental Measures of White Pan Bread: Sensory Shelf‐life Estimation by Survival Analysis (2006) — 79 citations