| 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 |  | 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 |  | abr-2012 | Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks | Albert, Ángela CSIC; Salvador, Ana CSIC ORCID; Schlich, Pascal; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 26-jul-2009 | Comparison of quantitative descriptive sensory evaluation and flash profile for two different levels of trained panels | Fiszman, Susana CSIC ORCID ; Albert, Ángela CSIC | póster de congreso |
| openAccess |  | 19-mar-2008 | Crispness assessment of crusted foods: the case of chicken nuggets | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Albert, Ángela CSIC; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | 15-jun-2008 | Crispness enhancement by using different hydrocolloids. A new tood for assessment | Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Albert, Ángela CSIC | póster 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 |  | abr-2009 | Improvement of crunchiness of battered fish nuggets | Albert, Ángela CSIC; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 2014 | Influence of outer layer formulation on the sensory properties of microwaved breaded nuggets | Albert, Ángela CSIC; Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID | 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 |
|  | 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 |  | 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 |  | 5-sep-2010 | Suitability of temperal dominante of sensations (TDS) for identifying in-mouth perception of fish nuggets by three different methods | Albert, Ángela CSIC; Salvador, Ana CSIC ORCID; Cordelle, S.; Schilch, P.; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | 5-sep-2010 | Suitability of temporal dominante of sensations (TDS) for identifying in-mouth perception of fish nuggets cooked by three different methods | Albert, Ángela CSIC; Salvador, Ana CSIC ORCID; Cordelle, S.; Schilch, P.; Fiszman, Susana CSIC ORCID | póster de congreso |
