Mostrando resultados 115 a 134 de 212
< Anterior
Siguiente >
Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
closedAccess | | 19-may-2004 | Influencia del tiempo y temperatura de almacenamiento en la aceptación por color de diversas variedades de manzanas | Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Calvo, Carlos CSIC | póster de congreso |
closedAccess | | mar-2004 | Innovative method for preparing a frozen, battered food without a prefrying step | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| | 19-mar-2008 | Instrumental and sensorial measurement of crispy texture in commercial potato chips | Salvador, Ana CSIC ORCID; Varela, Paula CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | comunicación de congreso |
| | 2013 | Instrumental assessment of the sensory quality of baked goods | Fiszman, Susana CSIC ORCID ; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID | capítulo de libro |
closedAccess | | 5-jul-2010 | Integrated approach for evaluating eating quality of apples with different storage history | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hernando, Isabel; Fiszman, Susana CSIC ORCID | póster de congreso |
closedAccess | | 12-ago-2007 | Integrative innovative methodologies for crispness/crunchiness assessment. Sensory-instrumental relationships | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
openAccess | | 4-dic-2023 | Linear and nonlinear viscoelasticity of edible o/w emulsions used as saturated fat replacers | Espert, María CSIC; Gracia-Fernández, C.; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Hernández, M. J. | artículo |
closedAccess | | abr-2011 | Main Factors Underlying Consumers' Food Choice: A First Step For The Understanding Of Attitudes Toward "Healthy Eating" | Carrillo, Elizabeth CSIC ORCID; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
openAccess | | 10-may-2013 | Manufacture and applicatio of a fat-substitute emulsion | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Laguna Cruañes, Laura CSIC ORCID | patente |
closedAccess | | 2017 | Mejora del aroma de embutidos curados madurados reformulados y fabricados con grasa de machos enteros mediante el empleo de levaduras | Flores Llovera, Mónica CSIC ORCID ; Corral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID | artículo |
openAccess | | 2022 | Mejora del perfil lipídico de bombones mediante la incorporación de aceite de girasol alto oleico estructurado | Álvarez, M. Dolores CSIC ORCID ; Cofrades, Susana CSIC ORCID; Pérez-Mateos, Miriam CSIC ORCID CVN ; Salvador, Ana CSIC ORCID; Espert, María CSIC; Sanz Taberner, Teresa CSIC ORCID | póster de congreso |
openAccess | | 2022 | Mejora del perfil lipídico de bombones mediante la incorporación de aceite de girasol alto oleico estructurado | Álvarez, M. Dolores CSIC ORCID ; Cofrades, Susana CSIC ORCID; Pérez-Mateos, Miriam CSIC ORCID CVN ; Salvador, Ana CSIC ORCID; Espert, María CSIC | artículo |
openAccess | | 11-dic-2003 | Method of preparing a frozen, battered food product | Fiszman, Susana CSIC ORCID ; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Lluch, María Ángeles; Castellano, José Vicente; Camps Herrero, José Luis; Gamero, Manuel | patente |
closedAccess | | oct-2005 | Methodological developments in bread staling assessment: Application to enzyme-supplemented brown pan bread | Fiszman, Susana CSIC ORCID ; Salvador, Ana CSIC ORCID; Varela, Paula CSIC | artículo |
closedAccess | | sep-2008 | Methodological developments in crispness assessment: Effects of cooking method on the crispness of crusted foods | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
closedAccess | | 2008 | Methodological Developments in the Assessment of Texture in Solid Foods. An Integrated Approach for the Quantification of Crispness/Crunchiness | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | capítulo de libro |
closedAccess | | 19-feb-2006 | Microstructural changes on batters induced by dossing proceses. Realtionship to rheological properties | Baixauli, Raquel CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
closedAccess | | 30-may-2005 | Model for predicting the shelf life of brown pan bread by survival analysis | Salvador, Ana CSIC ORCID; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID | póster de congreso |
closedAccess | | may-2008 | Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter | Baixauli, Raquel CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
closedAccess | | 11-sep-2006 | Muffins with resistant starch: number, size and shape of bubbles in relation with the rheological properties of the batter | Baixauli, Raquel CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |