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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| 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 |  | 7-abr-2013 | Eating quality of biscuits evaluated via temporal dominance of sensations (TDS): Effect of fat and fiber content and its relation with consumer acceptability | Laguna Cruañes, Laura CSIC ORCID; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | comunicación de congreso |
| closedAccess |  | 22-jun-2009 | Edible alginates films to microwaveable foor | Fiszman, Susana CSIC ORCID ; Salvador, Ana CSIC ORCID; Arocas, Amparo CSIC; Albert, Ángela CSIC | póster de congreso |
| closedAccess |  | 1999 | Efecto de la adición de gelatina sobre el comportamiento reológico en sistemas lácteos | Salvador, Ana CSIC ORCID | tesis doctoral |
| closedAccess |  | 11-sep-2002 | Efecto del proceso de fritura y de la composición de la masa de rebozado sobre el color de las anillas de calamar rebozadas fritas | Baixauli, Raquel CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Calvo, Carlos CSIC | póster de congreso |
| closedAccess |  | 27-oct-2010 | Effec of resistant starch in short dough biscuit structure: oscillatory and creep and recovery rheological properties | Laguna Cruañes, Laura CSIC ORCID; Martínez-Cervera, Sandra; Hernández, M. J.; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | may-2007 | Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems | Flores Llovera, Mónica CSIC ORCID ; Giner, E.; Fiszman, Susana CSIC ORCID ; Salvador, Ana CSIC ORCID; Flores, J. | artículo |
| closedAccess |  | 24-abr-2002 | Effect of addition of dried egg on the rheologial properties of a batter formulation | Baixauli, Raquel CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | dic-1999 | Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties | Fiszman, Susana CSIC ORCID ; Lluch, María Ángeles; Salvador, Ana CSIC ORCID | artículo |
| closedAccess |  | 28-oct-1999 | Effect of addition of gelatine on microstructure of yogurt and relationship with their textural properties | Fiszman, Susana CSIC ORCID ; Lluch, María Ángeles; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID | póster de congreso |
| openAccess |  | 7-nov-2018 | Effect of broad bean (Vicia faba) addition on starch properties and texture of dry and fresh pasta | Tazrart, Karima; Zaidi, Farid; Salvador, Ana CSIC ORCID; Haros, Monika CSIC ORCID | artículo |
| openAccess |  | 11-ene-2024 | Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties | Wang, Q.; Espert, María CSIC; Hernández, M. J.; Salvador, Ana CSIC ORCID; SANZ TABERNER, MARIA TERESA | artículo |
| closedAccess |  | ene-2004 | Effect of concentration and temperature on properties of methylcellulose-added batters Application to battered, fried seafood | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | mar-2002 | Effect of corn flour, salt, and leavening on the texture of fried, battered squid rings | Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| openAccess |  | 2014 | Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast | Corral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| closedAccess |  | dic-2001 | Effect of fermentation time on texture and microstructure of pickled carrots | Llorca, Empar; Puig, Ana; Hernando, Isabel; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Lluch, María Ángeles | artículo |
| closedAccess |  | feb-1999 | Effect of gelatine on the texture of yoghurt and of acid-heat-induced milk gels | Fiszman, Susana CSIC ORCID ; Salvador, Ana CSIC ORCID | artículo |
| closedAccess |  | 2-jul-2001 | Effect of methylcellulose (MC) on the rheological properties of batter and on the texture of the final fried product. Evaluation of MC as a fat and moisture barrier | Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | nov-2002 | Effect of oil degradation during frying on the color of fried, battered squid rings | Baixauli, Raquel CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Calvo, Carlos CSIC | artículo |
| closedAccess |  | 25-oct-2010 | Effect of resistant starch in short dough biscuit structure: oscillatory and creep and recovery rheological properties. | Laguna Cruañes, Laura CSIC ORCID; Martínez-Cervera, Sandra; Hernández, M. J.; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
