Paula Varela

10.0k total citations · 4 hit papers
183 papers, 7.2k citations indexed

About

Paula Varela is a scholar working on Food Science, Nutrition and Dietetics and Experimental and Cognitive Psychology. According to data from OpenAlex, Paula Varela has authored 183 papers receiving a total of 7.2k indexed citations (citations by other indexed papers that have themselves been cited), including 141 papers in Food Science, 81 papers in Nutrition and Dietetics and 35 papers in Experimental and Cognitive Psychology. Recurrent topics in Paula Varela's work include Sensory Analysis and Statistical Methods (109 papers), Biochemical Analysis and Sensing Techniques (52 papers) and Multisensory perception and integration (34 papers). Paula Varela is often cited by papers focused on Sensory Analysis and Statistical Methods (109 papers), Biochemical Analysis and Sensing Techniques (52 papers) and Multisensory perception and integration (34 papers). Paula Varela collaborates with scholars based in Norway, Spain and Uruguay. Paula Varela's co-authors include Susana Fiszman, Gastón Ares, Ana Salvador, Tormod Næs, Ana Giménez, Elizabeth Carrillo, Jessica Aschemann‐Witzel, Daniele Asioli, Vincenzina Caputo and Azzurra Annunziata and has published in prestigious journals such as SHILAP Revista de lepidopterología, American Journal of Clinical Nutrition and Journal of Agricultural and Food Chemistry.

In The Last Decade

Paula Varela

171 papers receiving 7.0k citations

Hit Papers

Making sense of the “clean label” trends: A review of co... 2012 2026 2016 2021 2017 2012 2022 2023 200 400 600
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications
    2017 744 citations Tormod Næs, Paula Varela et al. Food Research International profile →
  2. Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization
    2012 534 citations Paula Varela, Gastón Ares Food Research International profile →
  3. The fourth industrial revolution in the food industry—part II: Emerging food trends
    2022 107 citations Abdo Hassoun, Alaa El‐Din A. Bekhit et al. Critical Reviews in Food Science and Nutrition profile →
  4. Development of food literacy in children and adolescents: implications for the design of strategies to promote healthier and more sustainable diets
    2023 60 citations Gastón Ares, Paula Varela et al. profile →

Peers

Paula Varela
Rosires Deliza Brazil
Ana Giménez Uruguay
Susana Fiszman Spain
Edgar Chambers United States
Hely Tuorila Finland
Sylvie Issanchou France
Erminio Monteleone Italy
Armand V. Cardello United States
Sara R. Jaeger New Zealand
Howard Moskowitz United States
Rosires Deliza Brazil
Paula Varela
Citations per year, relative to Paula Varela Paula Varela (= 1×) peers Rosires Deliza

Countries citing papers authored by Paula Varela

Since Specialization
Citations

This map shows the geographic impact of Paula Varela's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Paula Varela with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Paula Varela more than expected).

Fields of papers citing papers by Paula Varela

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Paula Varela. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Paula Varela. The network helps show where Paula Varela may publish in the future.

Co-authorship network of co-authors of Paula Varela

This figure shows the co-authorship network connecting the top 25 collaborators of Paula Varela. A scholar is included among the top collaborators of Paula Varela based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Paula Varela. Paula Varela is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Varela, Paula, et al.. (2025). Fish Protein Hydrolysate as Protein Enrichment in Texture-Modified Salmon Products. Foods. 14(2). 162–162.
2.
Spielau, Ulrike, Anne Rieder, Paula Varela, et al.. (2025). Effectiveness of regular oat β-glucan–enriched bread compared with whole-grain wheat bread on long-term glycemic control in adults at risk of type 2 diabetes: a randomized controlled trial. American Journal of Clinical Nutrition. 122(3). 724–732. 1 indexed citations
3.
Varela, Paula, et al.. (2025). Individual differences in sensitivity to texture as drivers of food preferences and eating behaviour. Food Quality and Preference. 136. 105752–105752. 1 indexed citations
4.
Berget, Ingunn, et al.. (2024). Improving sensory quality and properties of stirred high-protein yogurts with a rotor/stator device. International Dairy Journal. 160. 106078–106078. 1 indexed citations
5.
Anh, Trần Thị Vân, et al.. (2024). Combining text mining of social media data and conjoint approach to investigate consumer choices on organic food. Food Quality and Preference. 124. 105369–105369. 1 indexed citations
6.
Skaret, Josefine, Carmit Shani Levi, Lotti Egger, et al.. (2024). Tailored co-extruded cereals for seniors: fabrication, palatability, and in vitro digestibility. Food Science and Human Wellness. 14(12). 9250421–9250421. 1 indexed citations
7.
8.
Carraresi, Laura, et al.. (2024). Prototypes as catalysts for cross-disciplinary collaboration: Viewpoints from applied food research and innovation. Trends in Food Science & Technology. 148. 104504–104504.
9.
Varela, Paula, et al.. (2024). Exploring food and beverage pairing from a cross-cultural projective mapping. Food Research International. 189. 114515–114515. 2 indexed citations
10.
Varela, Paula, et al.. (2024). Chasing the chill: Unveiling the dynamic flavors and textures of ice cream formulations. Journal of Texture Studies. 55(4). e12862–e12862.
11.
Tyl, Catrin, et al.. (2024). Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread. European Food Research and Technology. 250(6). 1573–1585. 6 indexed citations
12.
Castura, John C., Paula Varela, & Tormod Næs. (2023). Investigating only a subset of paired comparisons after principal component analysis. Food Quality and Preference. 110. 104941–104941.
13.
Castura, John C., Michael Meyners, Terhi Pohjanheimo, Paula Varela, & Tormod Næs. (2023). An approach for clustering consumers by their top‐box and top‐choice responses. Journal of Sensory Studies. 38(5). 2 indexed citations
14.
Castura, John C., Paula Varela, & Tormod Næs. (2023). Investigating paired comparisons after principal component analysis. Food Quality and Preference. 106. 104814–104814. 9 indexed citations
15.
Castura, John C., Terhi Pohjanheimo, Oskar Laaksonen, et al.. (2023). Screening respondents to increase data quality in consumer tests. Food Quality and Preference. 112. 105030–105030. 4 indexed citations
16.
Escalona‐Buendía, Héctor B., et al.. (2022). Pairing beer and food in social media: Is it an image worth more than a thousand words?. International Journal of Gastronomy and Food Science. 27. 100483–100483. 9 indexed citations
17.
18.
Hassoun, Abdo, Alaa El‐Din A. Bekhit, Anet ­Režek ­Jambrak, et al.. (2022). The fourth industrial revolution in the food industry—part II: Emerging food trends. Critical Reviews in Food Science and Nutrition. 64(2). 407–437. 107 indexed citations breakdown →
19.
Gómez‐Corona, Carlos, et al.. (2018). Connecting flavors in social media: A cross cultural study with beer pairing. Food Research International. 115. 303–310. 33 indexed citations
20.
Lema, Patricia, et al.. (2005). Effect of thickeners on the texture of stirred yogurt. Alimentos e Nutrição. 16(3). 207–211. 16 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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