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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | 18-jun-2006 | New application of the termal gelation ability of methylcellulose (MC) | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | comunicación de congreso |
| closedAccess |  | 2005 | Nuevo proceso para la obtención de alimentos rebozados congelados sin prefritura | Fiszman, Susana CSIC ORCID ; Salvador, Ana CSIC ORCID | 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 |
| closedAccess |  | dic-2009 | On the assessment of fracture in brittle foods II. Biting or chewing? | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 2008 | On the assessment of fracture in brittle foods: The case of roasted almonds | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| openAccess |  | 2020 | Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology | Benkadri, Soulef; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Nasreddine Zidoune, Mohammed | artículo |
| closedAccess |  | 5-sep-2010 | Overcoming the issues in the sensory description of a complex-textured food. Application of QDA, Flash Profiling and Projective mapping using panels with different degrees of training | Albert, Ángela CSIC; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | 5-sep-2010 | Overcoming the issues in the sensory description of a complex-texured food | Albert, Ángela CSIC; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | 5-sep-2010 | Overcoming the issues in the sensory description of a complex-texured food | Albert, Ángela CSIC; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | jul-2011 | Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training | Albert, Ángela CSIC; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 5-jul-2010 | Perception of crispness in brittle food and its realtion with fracture pattern | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | 10-jun-2009 | Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits | Laguna Cruañes, Laura CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| openAccess |  | abr-2011 | Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits | Laguna Cruañes, Laura CSIC ORCID; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 2010 | Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties | Primo-Martín, C.; Sanz Taberner, Teresa CSIC ORCID; Steringa, D. W.; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; van Vliet, Ton | artículo |
| closedAccess |  | 15-jun-2008 | Performance of different hydrocolloids used as dusting in battered fried nuggets | Hernando, Isabel; Pérez-Munuera, Isabel; Fiszman, Susana CSIC ORCID ; Salvador, Ana CSIC ORCID; Albert, Ángela CSIC | póster de congreso |
|  | 15-jun-2008 | Performance of different hydrocolloids used as dusting in battered fried nuggets | Hernando, Isabel; Pérez-Munuera, Isabel; Fiszman, Susana CSIC ORCID ; Salvador, Ana CSIC ORCID; Albert, Ángela CSIC | póster de congreso |
| closedAccess |  | ago-2008 | Performance of methyl cellulose in coating batters for fried products | Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | ago-2008 | Performance of methyl cellulose in coating batters for fried products | Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 18-jun-2007 | Performance of resistant starch type 3 in non-prefried battered food | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | comunicación de congreso |
| closedAccess |  | may-2008 | Performance of three different types of resistant starch in fried battered food | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
