Susana Fiszman

10.7k total citations · 1 hit paper
188 papers, 8.2k citations indexed

About

Susana Fiszman is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Susana Fiszman has authored 188 papers receiving a total of 8.2k indexed citations (citations by other indexed papers that have themselves been cited), including 147 papers in Food Science, 91 papers in Nutrition and Dietetics and 39 papers in Animal Science and Zoology. Recurrent topics in Susana Fiszman's work include Sensory Analysis and Statistical Methods (81 papers), Food composition and properties (49 papers) and Meat and Animal Product Quality (39 papers). Susana Fiszman is often cited by papers focused on Sensory Analysis and Statistical Methods (81 papers), Food composition and properties (49 papers) and Meat and Animal Product Quality (39 papers). Susana Fiszman collaborates with scholars based in Spain, Uruguay and Argentina. Susana Fiszman's co-authors include Ana Salvador, Paula Varela, T. Sanz, Amparo Tárrega, Raquel Baixauli, Elizabeth Carrillo, Isabel Hernando, Laura Laguna, Pere Morell and S. Martínez-Cervera and has published in prestigious journals such as American Journal of Clinical Nutrition, Carbohydrate Polymers and Trends in Food Science & Technology.

In The Last Decade

Susana Fiszman

188 papers receiving 7.9k citations

Hit Papers

align trajectories

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.

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 232 citations Laura Laguna, Susana Fiszman et al. profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Susana Fiszman Spain	53	5.5k	3.4k	1.7k	1.3k	829	188	8.2k
Paula Varela Norway	46	4.9k 0.9×	2.5k 0.7×	1.5k 0.9×	1.2k 0.9×	1.1k 1.4×	183	7.2k
Ana Salvador Spain	48	4.6k 0.8×	2.9k 0.9×	1.1k 0.6×	1.6k 1.2×	341 0.4×	167	6.6k
B. Thomas Carr Australia	23	3.4k 0.6×	2.0k 0.6×	1.1k 0.6×	1.5k 1.1×	318 0.4×	35	5.5k
Harry T. Lawless United States	50	5.6k 1.0×	4.3k 1.3×	1.3k 0.8×	1.6k 1.2×	579 0.7×	133	9.7k
Harald Rohm Germany	43	4.4k 0.8×	2.0k 0.6×	1.1k 0.7×	628 0.5×	449 0.5×	230	6.6k
Witoon Prinyawiwatkul United States	48	3.6k 0.6×	2.0k 0.6×	1.7k 1.0×	1.8k 1.3×	279 0.3×	268	8.1k
Hildegarde Heymann United States	49	7.5k 1.4×	2.8k 0.8×	3.6k 2.0×	1.7k 1.3×	359 0.4×	185	10.1k
M.A. Drake United States	67	9.6k 1.7×	3.8k 1.1×	1.3k 0.7×	4.3k 3.2×	1.0k 1.3×	362	13.5k
M.A.J.S. van Boekel Netherlands	62	6.9k 1.2×	2.3k 0.7×	2.6k 1.5×	1.9k 1.4×	329 0.4×	244	14.1k
Russell Keast Australia	45	2.5k 0.5×	4.0k 1.2×	593 0.3×	607 0.5×	1.2k 1.4×	183	8.0k

Countries citing papers authored by Susana Fiszman

Since Specialization

Citations

This map shows the geographic impact of Susana Fiszman'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 Susana Fiszman with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Susana Fiszman more than expected).

Fields of papers citing papers by Susana Fiszman

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Susana Fiszman. 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 Susana Fiszman. The network helps show where Susana Fiszman may publish in the future.

Co-authorship network of co-authors of Susana Fiszman

This figure shows the co-authorship network connecting the top 25 collaborators of Susana Fiszman. A scholar is included among the top collaborators of Susana Fiszman 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 Susana Fiszman. Susana Fiszman is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Fiszman, Susana & Laura Laguna. (2023). Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via transient receptor potential activation. Current Opinion in Food Science. 50. 101000–101000. 6 indexed citations

Laguna, Laura, et al.. (2020). Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal?. Foods. 9(9). 1257–1257. 11 indexed citations

Hough, Guillermo, et al.. (2017). Consumer's expectation of changes in fruit based on their sensory properties at purchase. The case of banana (Musa Cavendish) appearance evaluated on two occasions: Purchase and home consumption. Journal of Sensory Studies. 32(4). 6 indexed citations

Morell, Pere, Susana Fiszman, Empar Llorca, & Isabel Hernando. (2017). Designing added-protein yogurts: Relationship between in vitro digestion behavior and structure. Food Hydrocolloids. 72. 27–34. 21 indexed citations

Poutanen, Kaisa, Pierre Dussort, Alfrun Erkner, et al.. (2017). A review of the characteristics of dietary fibers relevant to appetite and energy intake outcomes in human intervention trials. American Journal of Clinical Nutrition. 106(3). 747–754. 57 indexed citations

Tarancón, Paula, Ana Salvador, T. Sanz, Susana Fiszman, & Amparo Tárrega. (2014). Use of healthier fats in biscuits (olive and sunflower oil): changing sensory features and their relation with consumers' liking. Food Research International. 69. 91–96. 29 indexed citations

Laguna, Laura, Paula Varela, Ana Salvador, & Susana Fiszman. (2013). A new sensory tool to analyse the oral trajectory of biscuits with different fat and fibre contents. Food Research International. 51(2). 544–553. 50 indexed citations

Tárrega, Amparo, Ana Salvador, Nicolas Feuillère, et al.. (2012). Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage. Journal of Dairy Science. 95(8). 4246–4255. 17 indexed citations

Primo‐Martín, C., et al.. (2010). Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties. Food Hydrocolloids. 24(8). 702–708. 52 indexed citations

10.

Arocas, A., T. Sanz, Ana Salvador, Paula Varela, & Susana Fiszman. (2010). Sensory Properties Determined by Starch Type in White Sauces: Effects of Freeze/Thaw and Hydrocolloid Addition. Journal of Food Science. 75(2). S132–40. 9 indexed citations

11.

Arocas, A., T. Sanz, & Susana Fiszman. (2009). Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability. Food Hydrocolloids. 23(8). 2031–2037. 56 indexed citations

12.

Pérez‐Munuera, I., et al.. (2008). Adhesion in fried battered nuggets: Performance of different hydrocolloids as predusts using three cooking procedures. Food Hydrocolloids. 23(5). 1443–1448. 36 indexed citations

13.

Varela, Paula, Ana Salvador, Isabel Hernando, et al.. (2007). Eating quality of ‘Flor de Invierno’ pears: chemical and structural aspects. International Journal of Food Science & Technology. 42(9). 1052–1058. 12 indexed citations

14.

Varela, Paula, Ana Salvador, & Susana Fiszman. (2006). The use of calcium chloride in minimally processed apples: A sensory approach. European Food Research and Technology. 224(4). 461–467. 36 indexed citations

15.

Baixauli, Raquel, et al.. (2002). Effect of the addition of corn flour and colorants on the colour of fried, battered squid rings. European Food Research and Technology. 215(6). 457–461. 21 indexed citations

16.

Rodrigo, F., et al.. (1998). Effect of Lyophilization on the Mechanical Characteristics of a Large Particle and on the Behavior of Immobilized Bacterial Spores. Journal of Food Protection. 61(5). 633–636. 1 indexed citations

17.

Rodrigo, Carlos, et al.. (1997). Thermal Degradation of Green Asparagus Texture. Journal of Food Protection. 60(3). 315–320. 9 indexed citations

18.

Durán, L., et al.. (1987). Sinéresis de los geles de agar y de kappa-carragenato: influencia de la adición de gomas de garrofín y de guar. DIGITAL.CSIC (Spanish National Research Council (CSIC)). 27(4). 545–555. 6 indexed citations

19.

Durán, L., et al.. (1987). Propiedades funcionales de la goma de garrofín: influencia en la resistencia a la compresión de geles de agar y de kappa-carragenato. Revista de agroquímica y tecnología de alimentos. 27(4). 519–528. 1 indexed citations

20.

Durán, L., et al.. (1986). Relajación de sistemas viscoelasticos: comparación de métodos de análisis de las curvas experimentales. Revista de agroquímica y tecnología de alimentos. 26(1). 63–71. 1 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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