| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | 2017 | A comparison of gluten wheat flour functionality versus gluten-free chickpea flour, and their mixtures, in the oscillatory, transient, and steady rheological properties of muffin batters | Herranz, Beatriz CSIC ORCID ; Cuesta, Francisco Javier CSIC; Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID | capítulo de libro |
| openAccess |  | abr-2012 | A new exact numerical series for the determination of the Biot number: Application for the inverse estimation of the surface heat transfer coefficient in food processing | Cuesta, Francisco Javier CSIC; Lamúa Soldevilla, Manuel CSIC; Alique, Rafael CSIC | artículo |
| openAccess |  | 2021 | Calculation of full process freezing time in minced fish muscle | Cuesta, Francisco Javier CSIC; Sánchez Alonso, Isabel CSIC ORCID ; Navas, Alfonso CSIC ORCID ; Careche, Mercedes CSIC ORCID | artículo |
| openAccess |  | 2021 | Cooling kinetics in stone fruits | Cuesta, Francisco Javier CSIC; Álvarez, M. Dolores CSIC ORCID | capítulo de libro |
| openAccess |  | 2020 | Freezing kinetic parameters influence allergenic and infective potential of Anisakis simplex L3 present in fish muscle | Sánchez Alonso, Isabel CSIC ORCID ; Carballeda-Sangiao, Noelia CSIC ORCID; González Muñoz, Miguel; Navas, Alfonso CSIC ORCID ; Arcos, Susana C.; Mendizábal, Angel; Cuesta, Francisco Javier CSIC; Careche, Mercedes CSIC ORCID | artículo |
| openAccess |  | 2017 | Mathematical modeling for heat conduction in stone fruits | Cuesta, Francisco Javier CSIC; Álvarez, M. Dolores CSIC ORCID | artículo |
| openAccess |  | 2017 | Replacement of wheat flour by chickpea flour in muffin batter: Effect on rheological properties | Álvarez, M. Dolores CSIC ORCID ; Herranz, Beatriz CSIC ORCID ; Fuentes, Raúl CSIC; Cuesta, Francisco Javier CSIC; Canet, Wenceslao CSIC | artículo |
| openAccess |  | 2017 | Rheometric non-isothermal gelatinization kinetics of chickpea flour-based gluten-free muffin batters
with Added Biopolymers | Álvarez, M. Dolores CSIC ORCID ; Cuesta, Francisco Javier CSIC; Herranz, Beatriz CSIC ORCID ; Canet, Wenceslao CSIC | artículo |
| openAccess |  | 2-ene-2017 | Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers | Álvarez, M. Dolores CSIC ORCID ; Cuesta, Francisco Javier CSIC; Herranz, Beatriz CSIC ORCID ; Canet, Wenceslao CSIC | artículo |
| openAccess |  | 2016 | Rheometric non-isothermal gelatinization kinetics of high hydrostatic pressure treated chickpea flour slurry | Álvarez, M. Dolores CSIC ORCID ; Cuesta, Francisco Javier CSIC; Fuentes, Raúl CSIC; Canet, Wenceslao CSIC | artículo |
| openAccess |  | 26-mar-2014 | Thermorheological characteristics of chickpea flour slurry as affected by moisture content | Álvarez, M. Dolores CSIC ORCID ; Fuentes, Raúl CSIC; Olivares, M. Dolores CSIC; Cuesta, Francisco Javier CSIC; Canet, Wenceslao CSIC | artículo |
