20122020

Research output per year

If you made any changes in Pure these will be visible here soon.

Fingerprint Dive into the research topics where Betina Piqueras Fiszman is active. These topic labels come from the works of this person. Together they form a unique fingerprint. If staff member(s) published prior to his/her WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.

  • 18 Similar Researchers

Network Recent external collaboration on country level. Dive into details by clicking on the dots.

Research Output

How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age

Aguayo-Mendoza, M., Santagiuliana, M., Ong, X., Piqueras-Fiszman, B., Scholten, E. & Stieger, M., Aug 2020, In : Food Research International. 134, 109213.

Research output: Contribution to journalArticleAcademicpeer-review

  • Strategies to compensate for undesired gritty sensations in foods

    Santagiuliana, M., Broers, L., Marigómez, I. S., Stieger, M., Piqueras-Fiszman, B. & Scholten, E., 1 Apr 2020, In : Food Quality and Preference. 81, 103842.

    Research output: Contribution to journalArticleAcademicpeer-review

  • 1 Citation (Scopus)
    Open Access
  • 11 Citations (Scopus)

    As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and liking

    Santagiuliana, M., van den Hoek, I., Stieger, M. A., Scholten, E. & Piqueras Fiszman, Phd, B., 8 Jan 2019, In : Food and Function. 10, 2, p. 665-680

    Research output: Contribution to journalArticleAcademicpeer-review

  • 3 Citations (Scopus)

    Activities

    • 4 Public lecture/debate/seminar
    • 2 Invited talk
    • 2 Oral presentation

    A gritty story: Explaining variability in detection thresholds of microscopic particles by food properties and comsumet characteristics

    M. Santagiuliana (Speaker), Inez Sampedro Marigómez (Contributor), Layla Broers (Contributor), John Hayes (Contributor), Betina Piqueras Fiszman, Phd (Contributor), E. Scholten (Contributor), M.A. Stieger (Contributor)
    29 Jul 2019

    Activity: Talk or presentationOral presentation

    A gritty story: explaining variability in detection thresholds of microscopic particles by food properties and consumer characteristics

    M. Santagiuliana (Speaker), Inez Sampedro Marigómez (Contributor), Layla Broers (Contributor), John Hayes III (Contributor), Betina Piqueras Fiszman, Phd (Contributor), E. Scholten (Contributor), M.A. Stieger (Contributor)
    9 Jul 2019

    Activity: Talk or presentationOral presentation

    Consumer segmentation as a means to investigate emotional associations to meals

    --- Piqueras Fiszman, Phd (Speaker), S.R. Jaeger (Speaker)
    15 May 201617 May 2016

    Activity: Talk or presentationInvited talk

    The incidental emotional impact of personal food memories on consumers’ food behaviours

    --- Piqueras Fiszman, Phd (Speaker), S.R. Jaeger (Speaker)
    11 Sep 201614 Sep 2016

    Activity: Talk or presentationInvited talk

    Explicit and implicit approach and avoidance motivations toward appealing and disgusting foods in normal eaters

    Betina Piqueras Fiszman (Speaker)
    13 May 2014 → …

    Activity: Talk or presentationPublic lecture/debate/seminar

    Prizes

    From perception to motivation

    Betina Piqueras Fiszman, Phd (Recipient), Aug 2017

    Prize: Prize (including medals and awards)

  • The Perfect Meal: The Multisensory Science of Food and Dining

    Betina Piqueras Fiszman (Recipient), 5 Feb 2015

    Prize: Prize (including medals and awards)