| When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods QC Nguyen, T Næs, P Varela Food Quality and Preference 66, 95-106, 2018 | 67 | 2018 |
| Understanding the role of dynamic texture perception in consumers’ expectations of satiety and satiation. A case study on barley bread QC Nguyen, MB Wahlgren, VL Almli, P Varela Food quality and preference 62, 218-226, 2017 | 38 | 2017 |
| Authentication of Rice (Oryza sativa L.) Using Near Infrared Spectroscopy Combined with Different Chemometric Classification Strategies D Le Nguyen Doan, QC Nguyen, F Marini, A Biancolillo Applied Sciences 11 (1), 362, 2021 | 26 | 2021 |
| Identifying temporal drivers of liking and satiation based on temporal sensory descriptions and consumer ratings QC Nguyen, P Varela Food Quality and Preference 89, 104143, 2021 | 21 | 2021 |
| Individual differences underlying food intake and liking in semisolid foods P Varela, AC Mosca, QC Nguyen, JA McEwan, I Berget Food Quality and Preference 87, 104023, 2021 | 20 | 2021 |
| Portion size selection as related to product and consumer characteristics studied by PLS path modelling QC Nguyen, T Næs, T Almøy, P Varela Food quality and preference 79, 103613, 2020 | 13 | 2020 |
| SO-PLS as an alternative approach for handling multi-dimensionality in modelling different aspects of consumer expectations QC Nguyen, KH Liland, O Tomic, A Tarrega, P Varela, T Næs Food research international 133, 109189, 2020 | 7 | 2020 |
| Identifying temporal sensory drivers of liking of biscuit supplemented with brewer’s spent grain for young consumers QC Nguyen, JC Castura, DD Le Nguyen, P Varela Food Research International 170, 113049, 2023 | 4 | 2023 |
| Comparison of different ways of handling L-shaped data for integrating sensory and consumer information D Asioli, QC Nguyen, P Varela, T Næs Food Quality and Preference 96, 104426, 2022 | 4 | 2022 |
| Potential impact of oat ingredient type on oral fragmentation of biscuits and oro-digestibility of starch—an in vitro approach A Gamero, QC Nguyen, P Varela, S Fiszman, A Tarrega, A Rizo Foods 8 (5), 148, 2019 | 3 | 2019 |
| Consumer Perception of Food Texture in Relation to Preferences and Food Intake QC Nguyen, P Varela Food Texturology: Measurement and Perception of Food Textural Properties …, 2023 | | 2023 |
| Comparison of different ways of handling consumer segments using L‐shape data QC Nguyen, D Asioli, P Varela, T Næs Journal of Sensory Studies 38 (4), e12836, 2023 | | 2023 |
| Impact of structure on in vitro fragmentation and starch hydrolysis of oat biscuits A Gamero, A Rizo, QC Nguyen, P Varela, S Fiszman, A Tárrega | | 2019 |
| Better understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satiety QC Nguyen Norwegian University of Life Sciences, Ås, 2019 | | 2019 |
