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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| 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 |
| closedAccess |  | 18-jun-2006 | New application of the termal gelation ability of methylcellulose (MC) | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | comunicación de congreso |
| closedAccess |  | 2005 | Nuevo proceso para la obtención de alimentos rebozados congelados sin prefritura | Fiszman, Susana CSIC ORCID ; Salvador, Ana CSIC ORCID | artículo |
| openAccess |  | 6-mar-2017 | Oil-in-water emulsions stabilised by cellulose ethers: Stability, structure and: In vitro digestion | Borreani, Jennifer; Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Quiles, Amparo; Hernando, Isabel | artículo |
| closedAccess |  | dic-2009 | On the assessment of fracture in brittle foods II. Biting or chewing? | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 2008 | On the assessment of fracture in brittle foods: The case of roasted almonds | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| openAccess |  | 2020 | Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology | Benkadri, Soulef; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Nasreddine Zidoune, Mohammed | artículo |
| closedAccess |  | 5-sep-2010 | Overcoming the issues in the sensory description of a complex-textured food. Application of QDA, Flash Profiling and Projective mapping using panels with different degrees of training | Albert, Ángela CSIC; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID | póster de congreso |
