Mostrando resultados 200 a 212 de 212
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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | abr-2009 | Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis | Salvador, Ana CSIC ORCID; Varela, Paula CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 5-jul-2010 | Understanding sensations underlying consumer's food creaminess perception | Antmann, Gabriela; Ares, Gastón; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Coste, Beatriz; Fiszman, Susana CSIC ORCID | póster de congreso |
| openAccess |  | 20-jun-2022 | Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages | Li, Lei; Perea Sanz, Laura; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
|  | jun-2009 | Use of enzymes in brown bread production and their influence on the shelf life of the sliced and wrapped products: A collaborative transcultural sensory evaluation | Fiszman, Susana CSIC ORCID ; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Gámbaro, Adriana; Giménez, Ana; Ares, Gastón; Wittig De Penna, E.; López, L.; López, M. E. | artículo |
| closedAccess |  | mar-2015 | Use of healthier fats in biscuits (olive and sunflower oil): Changing sensory features and their relation with consumers' liking | Tarancón, Paula CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | artículo |
| openAccess |  | 17-jun-2020 | Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility | Espert, María CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID | artículo |
| openAccess |  | 31-jul-2021 | Use of Oleogels to Replace Margarine in Steamed and Baked Buns | Bascuas, Santiago; Morell, Pere; Quiles, Amparo; Salvador, Ana CSIC ORCID; Hernando, Isabel | artículo |
| closedAccess |  | 2022 | Use of the foam-templated approach for obtaining healthier reduced saturated fat chocolates | Álvarez, M. Dolores CSIC ORCID ; Cofrades, Susana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Espert, María CSIC | póster de congreso |
| closedAccess |  | 15-sep-2004 | Uso de la estadística de supervivencia para la estimación de vida útil de pan integral de molde elaborado con enzimas | Salvador, Ana CSIC ORCID; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID | póster de congreso |
| openAccess |  | 24-ago-2016 | Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat | Corral, Sara CSIC ORCID; Belloch, Carmela CSIC ORCID; López Díez, José Javier CSIC; Salvador, Ana CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| openAccess |  | 2015 | Yeast strains as potential aroma enhancers in dry fermented sausages | Flores Llovera, Mónica CSIC ORCID ; Corral, Sara CSIC ORCID; Cano García, Liliana CSIC; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID | artículo |
| closedAccess |  | sep-2008 | Yogurt enrichment with functional asparagus fibre. Effect of fibre extraction method on rheological properties, colour, and sensory acceptance | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Jiménez Araujo, Ana CSIC ORCID ; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 13-jun-2007 | Yogurt enriquecido con fibra de espárrago | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Jiménez Araujo, Ana CSIC ORCID ; Fiszman, Susana CSIC ORCID | póster de congreso |
