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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | ene-2008 | Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch | Baixauli, Raquel CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 18-jun-2007 | Textural and colour changes during storage of muffins containing resistant starch | Baixauli, Raquel CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | dic-2004 | Textural and sensory characteristics of whole and skimmed flavored set-type yogurt during long storage | Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | jun-1998 | Textural Characteristics and Dynamic Oscillatory Rheology of Maturation of Milk Gelatin Gels with Low Acidity | Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | mar-2008 | Texture concepts for consumers: A better understanding of crispy-crunchy sensory perception | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Gámbaro, Adriana; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 12-ago-2007 | Texture concepts for consumers: Crispy/crunchy, a Spanish paradox | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Gámbaro, Adriana; Fiszman, Susana CSIC ORCID | póster de congreso |
| openAccess |  | 1-oct-2022 | The role of oil concentration on the rheological properties, microstructure, and in vitro digestion of cellulose ether emulsions | Martínez, S.; Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID | artículo |
| closedAccess |  | feb-2007 | The use of calcium chloride in minimally processed apples: A sensory approach | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo de revisión |
| closedAccess |  | 23-jun-2003 | Thermal gelation properties of methylcelllulose (MC) and their effect on batter formula | Sanz Taberner, Teresa CSIC ORCID; Fernández, M. A.; Salvador, Ana CSIC ORCID; Muñoz, José; Fiszman, Susana CSIC ORCID | póster de congreso |
| openAccess |  | 7-abr-2021 | Thermorheological characterization of healthier reduced-fat cocoa butter formulated by substitution with a Hydroxypropyl Methylcellulose (HPMC)-based oleogel | Álvarez, M. Dolores CSIC ORCID ; Cofrades, Susana CSIC ORCID; Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID | artículo |
| closedAccess |  | 27-oct-2010 | Towards healthier deep fried battered food without sacrificing crispness. Screening of cellulose derivates | Primo-Martín, C.; Sanz Taberner, Teresa CSIC ORCID; Steringa, D. W.; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Vliet, T. van | póster de congreso |
| closedAccess |  | abr-2009 | Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis | Salvador, Ana CSIC ORCID; Varela, Paula CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 5-jul-2010 | Understanding sensations underlying consumer's food creaminess perception | Antmann, Gabriela; Ares, Gastón; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Coste, Beatriz; Fiszman, Susana CSIC ORCID | póster de congreso |
| openAccess |  | 20-jun-2022 | Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages | Li, Lei; Perea Sanz, Laura; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
|  | jun-2009 | Use of enzymes in brown bread production and their influence on the shelf life of the sliced and wrapped products: A collaborative transcultural sensory evaluation | Fiszman, Susana CSIC ORCID ; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Gámbaro, Adriana; Giménez, Ana; Ares, Gastón; Wittig De Penna, E.; López, L.; López, M. E. | artículo |
| closedAccess |  | mar-2015 | Use of healthier fats in biscuits (olive and sunflower oil): Changing sensory features and their relation with consumers' liking | Tarancón, Paula CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | artículo |
| openAccess |  | 17-jun-2020 | Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility | Espert, María CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID | 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 |
| closedAccess |  | 2022 | Use of the foam-templated approach for obtaining healthier reduced saturated fat chocolates | Álvarez, M. Dolores CSIC ORCID ; Cofrades, Susana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Espert, María CSIC | póster de congreso |
| closedAccess |  | 15-sep-2004 | Uso de la estadística de supervivencia para la estimación de vida útil de pan integral de molde elaborado con enzimas | Salvador, Ana CSIC ORCID; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID | póster de congreso |
