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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | jun-2012 | A film of alginate plus salt as an edible susceptor in microwaveable food | Albert, Ángela CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | may-2013 | A new sensory tool to analyse the oral trajectory of biscuits with different fat and fibre contents | Laguna Cruañes, Laura CSIC ORCID; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | jul-2005 | Acceptability of batter-coated squid rings prepared without industrial pre-frying | Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 16-may-2007 | Acceptability of muffins with resistant starch | Baixauli, Raquel CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | 2008 | Acceptability of muffins with resistant starch (RS) | Baixauli, Raquel CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| openAccess |  | 11-oct-2019 | Acoustic settings combination as a sensory crispness indicator of dry crispy food | Dias-Faceto, Liara S.; Salvador, Ana CSIC ORCID; Conti-Silva, Ana C. | artículo |
| closedAccess |  | ago-2012 | Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage | Tárrega, Amparo CSIC ORCID; Salvador, Ana CSIC ORCID; Meyer, Marjolaine; Feuillère, Nicolas; Ibarra, A.; Roller, Marc; Terroba, D.; Madera, C.; Iglesias, J. R.; Echevarría, J.; Fiszman, Susana CSIC ORCID | artículo |
| 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 |  | 27-oct-2010 | Alginates as edible coatings for microwaveable food | Albert, Ángela CSIC; Guardeño, Luis M.; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | 2003 | Alimentos rebozados congelados sin prefritura: una nueva alternativa más sana y respetuosa con el medio ambiente | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 13-jun-2007 | Aplicación de un proceso sin prefritura para la elaboración de productos rebozados con diferentes matrices alimentarias | Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | 2-jul-2001 | Application of a xantham gum-gelatine spray dried mixture in a custard-like formulation and their study of their rheological properties | Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| openAccess |  | 19-oct-2021 | Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors | Li, Lei; Perea Sanz, Laura; López Díez, José Javier CSIC; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| closedAccess |  | 5-sep-2010 | Assessment of crispness with incisors and molar in two kinds of brittle foods | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| openAccess |  | 5-ago-2021 | ATR-FTIR Spectroscopy Combined with Multivariate Analysis Successfully Discriminates Raw Doughs and Baked 3D-Printed Snacks Enriched with Edible Insect Powder | García-Gutiérrez, Nerea; Mellado-Carretero, Jorge; Bengoa, Christophe; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Wang, Junjing; Ferrando, Montse; Güell, Carme; de Lamo-Castellví, Silvia | artículo |
| closedAccess |  | 5-sep-2010 | Balancing texture and other sensorial features in low fat short biscuits | Laguna Cruañes, Laura CSIC ORCID; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | jun-2012 | Balancing texture and other sensory features in reduced fat short-dough biscuits | Laguna Cruañes, Laura CSIC ORCID; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 2010 | Battering and Breading: Frying and Freezing | Fiszman, Susana CSIC ORCID ; Salvador, Ana CSIC ORCID | capítulo de libro |
| closedAccess |  | ene-2008 | Beef's optimum internal cooking temperature as seen by consumers from different countries using survival analysis statistics | López Osornio, M. M.; Hough, Guillermo; Salvador, Ana CSIC ORCID; Chambers, E.; McGraw, S.; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 5-jul-2010 | Cellulose derivates performance in deep fried batter snacks: oil reduction versus crispness | Primo-Martín, C.; Sanz Taberner, Teresa CSIC ORCID; Steringa, D.; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Vliet, T. van | póster de congreso |
