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Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
closedAccess | | jul-2009 | Adhesion in fried battered nuggets: Performance of different hydrocolloids as predusts using three cooking procedures | Albert, Ángela CSIC; Pérez-Munuera, Isabel; Quiles, Amparo; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Hernando, Isabel | artículo |
closedAccess | | 2014 | Carotenoides en frutos de persimon (caqui). Efecto de las tecnologías de procesado en su composición y microestructura | Tovar, E.; Esteban, R. R.; Quiles, Amparo; Cano, M. Pilar CSIC ORCID | póster de congreso |
openAccess | | may-2021 | Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence | González, Cristina M.; López García, Adrián; Llorca, Empar; Hernando, Isabel; Atienzar, Pedro CSIC ORCID ; Bermejo, Almudena; Moraga, Gemma; Quiles, Amparo | artículo |
closedAccess | | 2018 | Changes in bioactive compounds and microstructure in persimmon (Diospyros kaki L.) treated by high hydrostatic pressures during cold storage | García-Cayuela, Tomás CSIC ORCID; Quiles, Amparo; Hernando, Isabel; Welti-Chanes, Jorge; Cano, M. Pilar CSIC ORCID | artículo |
closedAccess | | 11-ene-2013 | Changes in the structure and antioxidant properties of onions by high pressure treatment | Vázquez-Gutiérrez, José Luis; Plaza, Lucía CSIC ORCID; Hernando, Isabel; Sánchez-Moreno, Concepción CSIC ORCID ; Quiles, Amparo; Ancos, Begoña de CSIC ORCID ; Cano, M. Pilar 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 |
openAccess | | 24-jul-2020 | Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability | Bascuas, Santiago; Salvador, Ana CSIC ORCID; Hernando, Isabel; Quiles, Amparo | artículo |
closedAccess | | sep-2007 | Eating quality of 'Flor de Invierno' pears: Chemical and structural aspects | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hernando, Isabel; Pérez-Munuera, Isabel; Quiles, Amparo; Lluch, María Ángeles; Fiszman, Susana CSIC ORCID | artículo |
closedAccess | | abr-2003 | Effect of batter formulation on lipid uptake during frying and lipid fraction of frozen battered squid | Llorca, Empar; Hernando, Isabel; Pérez-Munuera, Isabel; Quiles, Amparo; Fiszman, Susana CSIC ORCID ; Lluch, María Ángeles | artículo |
openAccess | | 27-jul-2016 | Effect of high pressure processing on carotenoid and phenolic compounds, antioxidant capacity, and microbial counts of bee-pollen paste and bee-pollen-based beverage | Zuluaga, C.; Martínez López, Antonio CSIC ORCID; Fernández, J.; López-Baldó, J.; Quiles, Amparo; Rodrigo Aliaga, Dolores CSIC ORCID | artículo |
closedAccess | | 18-oct-2017 | Empleo de cuestionarios C.A.T.A y de conocimientos sobre nutrición para la evaluación de bizcochos con distintas fibras dietéticas | Tárrega, Amparo CSIC ORCID; Morell, Pere; Fiszman, Susana CSIC ORCID ; Quiles, Amparo; Hernando, Isabel | póster de congreso |
closedAccess | | 2014 | High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality | Hernández-Carrión, María; Tárrega, Amparo CSIC ORCID; Hernando, Isabel; Fiszman, Susana CSIC ORCID ; Quiles, Amparo | artículo |
closedAccess | | 2017 | Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes | Tárrega, Amparo CSIC ORCID; Quiles, Amparo; Morell, Pere; Fiszman, Susana CSIC ORCID ; Hernando, Isabel | artículo |
closedAccess | | mar-2005 | Microstructural study of frozen batter-coated squid rings prepared by an innovative process without a pre-frying step | Llorca, Empar; Hernando, Isabel; Pérez-Munuera, Isabel; Quiles, Amparo; Larrea, Virginia; Fiszman, Susana CSIC ORCID ; Lluch, María Ángeles | artículo |
closedAccess | | oct-2011 | Microwave heating effect on rheology and microstructure of white sauces | Guardeño, Luis M.; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID ; Quiles, Amparo; Hernando, Isabel | artículo |
closedAccess | | jun-2015 | New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study | Hernández-Carrión, María; Sanz Taberner, Teresa CSIC ORCID; Hernando, Isabel; Llorca, Empar; Fiszman, Susana CSIC ORCID ; Quiles, Amparo | 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 |
openAccess | | 1-abr-2020 | Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace | Diez-Sánchez, Elena; Martínez, Antonio CSIC ORCID; Rodrigo, Dolores; Quiles, Amparo; Hernando, Isabel | artículo |
closedAccess | | jun-2015 | Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food | Hernández-Carrión, María; Varela, Paula CSIC; Hernando, Isabel; Fiszman, Susana CSIC ORCID ; Quiles, Amparo | artículo |
openAccess | | 2019 | Phenolic compounds, microstructure and viscosity of onion and apple products subjected to in vitro gastrointestinal digestion | Herranz, Beatriz CSIC ORCID ; Fernández-Jalao, Irene CSIC; Álvarez, M. Dolores CSIC ORCID ; Quiles, Amparo; Sánchez-Moreno, Concepción CSIC ORCID ; Hernando, Isabel; Ancos, Begoña de CSIC ORCID | artículo |