Paula Varela

Nofima — Norway

Agricultural and Biological Sciences · Life Sciences

56h-index9.9kcitations226works2.12yr avg
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Research Topics

Sensory Analysis and Statistical Methods(133), Biochemical Analysis and Sensing Techniques(61), Multisensory perception and integration(42), Meat and Animal Product Quality(39), Consumer Attitudes and Food Labeling(30)

Publications226 total

Individual differences in sensitivity to texture as drivers of food preferences and eating behaviour
Food Quality and Preference·2025· 2 citedOpen Access
Canned porridges based on African indigenous crops; nutritional content, consistency, and sensory compared to ‘home-made’ maize porridge, and effect of legume protein concentrates
International Journal of Food Properties·2025Open Access
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·2025· 2 citedOpen Access
Consumer preferences for upcycled foods: The role of product attributes and label information
Food Quality and Preference·2025· 3 cited
Three reasons why food system transformations are contested, and why food system scientists and policymakers should care
Frontiers in Sustainable Food Systems·2025· 2 citedOpen Access
Reducing food waste: The role of yogurt appearance and package information across consumer segments
Food Quality and Preference·2025· 2 citedOpen Access
Is it the name, or is it the impact? A sensory and consumer science changing with the times.
Food Quality and Preference·2025· 2 citedOpen Access
Pea-Derived Raffinose-Family Oligosaccharides as a Novel Ingredient to Accelerate Sour Beer Production
Journal of Agricultural and Food Chemistry·2025· 2 citedOpen Access
The effect of season, somatic cell count and bulk milk storage time on the sensory and chemical characteristics of an aged hard goat milk cheese
International Dairy Journal·2025· 1 citedOpen Access
Strategic Considerations in Designing Food Solutions for Seniors
Foods·2025· 6 citedOpen Access
Fish Protein Hydrolysate as Protein Enrichment in Texture-Modified Salmon Products
Foods·2025Open Access
Understanding Children and Adolescents as Catalysts for Food Systems Change: A Methodological Perspective
Elsevier eBooks·2025
Consumer Perception and Food Oral Processing: A Dynamic Interplay of Texture, Preference, and Intake
Elsevier eBooks·2025
The interplay of different sensory attributes in lingonberry nectars with sucrose and high intensity sweeteners
Applied Food Research·2024Open Access
Tailored co-extruded cereals for seniors: fabrication, palatability, and <i>in vitro</i> digestibility
Food Science and Human Wellness·2024· 1 citedOpen Access
Combining text mining of social media data and conjoint approach to investigate consumer choices on organic food
Food Quality and Preference·2024· 6 citedOpen Access
Canned complementary porridges for infants and young children (6–23 months) based on African indigenous crops; nutritional content, consistency, sensory, and affordability compared to traditional porridges based on maize and finger millet
Maternal and Child Nutrition·2024· 3 citedOpen Access
Protein fractionation by microfiltration of goat milk: Influence on proteolysis, metabolites and sensory characteristics of cheeses produced throughout lactation
International Dairy Journal·2024· 1 citedOpen Access
The Intertwinement of the Physical and Digital Worlds in the Development of Food Literacy Competencies
Nutrition Reviews·2024Open Access
Teaching protein futures — A cross-disciplinary approach
2024Open Access
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Frequent Co-authors

Susana Fiszman(26), Gastón Ares(16), Ana Salvador(13), Ana Giménez(10), Elizabeth Carrillo(6), T. Sanz(4), Tormod Næs(3), Laura Laguna(3), Adriana Gámbaro(3), Letícia Vidal(3), Daniele Asioli(2), Jessica Aschemann‐Witzel(2), Isabel Hernando(2), Cátia Saldanha do Carmo(2), Svein Halvor Knutsen(2), Tzvetelin Dessev(2), Hanne Zobel(2), Kristine S. Myhrer(2), Stefan Sahlstrøm(2), Guillermo Hough(2)