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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | 21-jun-2013 | Fabricación y aplicación de emulsión sustituta de grasa | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Laguna Cruañes, Laura CSIC ORCID | solicitud de patente |
| closedAccess |  | 8-jun-2011 | Fibra de cacao y sus aplicaciones como sustituto de grasas en magdalenas de chocolate | Martínez-Cervera, Sandra; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Muguerza, B.; Fiszman, Susana CSIC ORCID | comunicación de congreso |
| closedAccess |  | 5-sep-2010 | Food texture vocabulary for Spanish-speaking consumers | Antmann, Gabriela; Ares, Gastón; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Coste, Beatriz; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | ago-2013 | Formulating biscuits with healthier fats. Consumer profiling of textural and flavour sensations during consumption | Tarancón, Paula CSIC; Tárrega, Amparo CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| openAccess |  | 16-ene-2019 | Functionality of low digestibility emulsions in cocoa creams. Structural changes during in vitro digestion and sensory perception | Espert, Maria; Bresciani, A.; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID | artículo |
| closedAccess |  | 12-ago-2007 | How fibre information influence the consume intention of muffins | Baixauli, Raquel CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Varela, Paula CSIC | póster de congreso |
| closedAccess |  | oct-2008 | How information about fibre (traditional and resistant starch) influences consumer acceptance of muffins | Baixauli, Raquel CSIC; Salvador, Ana CSIC ORCID | artículo |
| openAccess |  | 5-may-2021 | Impact of freeze-drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice | Uscanga, Mariana A.; Salvador, Ana CSIC ORCID; Camacho, María del Mar; Martínez-Navarrete, Nuria | artículo |
| closedAccess |  | abr-2009 | Improvement of crunchiness of battered fish nuggets | Albert, Ángela CSIC; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| openAccess |  | 2015 | Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation | Corral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| closedAccess |  | 7-sep-2008 | In mouth and instrumental assessment of britlle fracture: the case of almonds | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| openAccess |  | 3-ago-2016 | In vitro digestibility of highly concentrated methylcellulose O/W emulsions: Rheological and structural changes | Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID | artículo |
| closedAccess |  | 9-sep-2004 | Influence of addition of resistant starch on the rheological properties of a bakery product batter | Baixauli, Raquel CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | ago-2001 | Influence of colour intensity on the perception of colour and sweetness in various fruit-flavoured yoghurts | Calvo, Carlos CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| openAccess |  | 20-jun-2022 | Influence of formulation on the quality and stability of a freeze-dried Mandarin product | Salvador, Ana CSIC ORCID; Camacho, María del Mar; Martínez-Navarrete, Nuria | artículo |
| closedAccess |  | sep-2005 | Influence of ingredients on the thermo-rheological behaviour of batters containing methylcellulose | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Vélez, Genovera; Muñoz, José; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 24-abr-2002 | Influence of low sucrose concentrations on the viscoelastic properties of kappa-carrageenan gels | Bayarri, Sara CSIC; Salvador, Ana CSIC ORCID; Durán, Luis; Costell Ibáñez, Elvira CSIC | póster de congreso |
| closedAccess |  | 2014 | Influence of outer layer formulation on the sensory properties of microwaved breaded nuggets | Albert, Ángela CSIC; Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID | artículo |
| openAccess |  | 16-ene-2023 | Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties | Flores Llovera, Mónica CSIC ORCID ; Hernán, Aina; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID | artículo |
| closedAccess |  | 7-ago-2005 | Influence of the addition of ressistant starch on the sensory properties of and American muffin-type bakery product | Baixauli, Raquel CSIC; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
