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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | 5-sep-2010 | Balancing texture and other sensorial features in low fat short biscuits | Laguna Cruañes, Laura CSIC ORCID; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | jun-2012 | Balancing texture and other sensory features in reduced fat short-dough biscuits | Laguna Cruañes, Laura CSIC ORCID; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 2010 | Battering and Breading: Frying and Freezing | Fiszman, Susana CSIC ORCID ; Salvador, Ana CSIC ORCID | capítulo de libro |
| closedAccess |  | ene-2008 | Beef's optimum internal cooking temperature as seen by consumers from different countries using survival analysis statistics | López Osornio, M. M.; Hough, Guillermo; Salvador, Ana CSIC ORCID; Chambers, E.; McGraw, S.; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 5-jul-2010 | Cellulose derivates performance in deep fried batter snacks: oil reduction versus crispness | Primo-Martín, C.; Sanz Taberner, Teresa CSIC ORCID; Steringa, D.; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Vliet, T. van | póster de congreso |
| openAccess |  | 17-sep-2019 | Cellulose ether emulsions as fat source in cocoa creams: Thermorheological properties (flow and viscoelasticity) | Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Hernández, María José | artículo |
| openAccess |  | 9-jun-2020 | Cellulose ether oleogels obtained by emulsion-templated approach without additional thickeners | Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID | artículo |
| closedAccess |  | ene-2007 | Changes in apple tissue with storage time: Rheological, textural and microstructural analyses | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | mar-2007 | Changes in colour and texture and their relationship with eating quality during storage of two different dessert bananas | Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 19-feb-2006 | Characterizationof apple tissue. Small and large deformation rheological test | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| openAccess |  | abr-2011 | Cocoa fibre and its application as a fat replacer in chocolate muffins | Martínez-Cervera, Sandra; Salvador, Ana CSIC ORCID; Muguerza, B.; Moulay, Leila; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | abr-2012 | Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks | Albert, Ángela CSIC; Salvador, Ana CSIC ORCID; Schlich, Pascal; Fiszman, Susana CSIC ORCID | artículo |
| openAccess |  | 1-ene-2023 | Comparison of different indirect approaches to design edible oleogels based on cellulose ethers | Wang, Q.; Espert, María CSIC; Larrea, Virginia; Quiles, Amparo; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID | artículo |
| closedAccess |  | jun-2007 | Consumer acceptability and shelf life of "flor de invierno" pears (Pyrus communis L.) under different storage conditions | Salvador, Ana CSIC ORCID; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | dic-2004 | Consumer acceptability compared with sensory and instrumental measures of white pan bread: Sensory shelf-life estimation by survival analysis | Gámbaro, Adriana; Fiszman, Susana CSIC ORCID ; Giménez, Ana; Varela, Paula CSIC; Salvador, Ana CSIC ORCID | artículo |
| closedAccess |  | feb-2011 | Consumers' creaminess concept perception: A cross-cultural study in three Spanish-speaking countries | Antmann, Gabriela; Ares, Gastón; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Coste, Beatriz; Fiszman, Susana CSIC ORCID | artículo |
| openAccess |  | ene-2011 | Consumers’ texture vocabulary: Results from a free listing study in three Spanish-speaking countries | Antmann, Gabriela; Ares, Gastón; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Coste, Beatriz; Fiszman, Susana CSIC ORCID | artículo |
| openAccess |  | 19-mar-2008 | Crispness assessment of crusted foods: the case of chicken nuggets | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Albert, Ángela CSIC; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | 15-jun-2008 | Crispness enhancement by using different hydrocolloids. A new tood for assessment | Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Albert, Ángela CSIC | póster de congreso |
| closedAccess |  | 7-sep-2008 | Crispness: Sensory-Texture-Sound measurements. Bitting or Chewing? | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
