Mostrando resultados 12 a 23 de 23
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Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
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 |
closedAccess | | 2006 | Rheology and microstructure of custard model systems with cross-linked waxy maize starch | Vélez Ruiz, Jorge; Hernando, Isabel; González Tomás, Luis; Pérez-Munuera, Isabel; Quiles, Amparo; Tárrega, Amparo CSIC ORCID; Lluch, María Ángeles; Costell Ibáñez, Elvira CSIC | artículo |
openAccess | | 3-abr-2017 | Structural changes in biscuits made with cellulose emulsions as fat replacers | Sanz Taberner, Teresa CSIC ORCID; Quiles, Amparo; Salvador, Ana CSIC ORCID; Hernando, Isabel | 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 |