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Browsing by Author Fernández, Cristina

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RightsPreviewIssue DateTitleAuthor(s)Type
openAccessFOOD.CHEM.2.pdf.jpgMay-2011A rheological characterisation of mashed potatoes enriched with soy protein isolateAlvarez, M. Dolores; Fernández, Cristina; Olivares, M. Dolores; Canet, WenceslaoArtículo
openAccessTorreira_et_al_Structure_2015.pdf.jpg6-Jan-2015Amyloidogenesis of bacterial prionoid RepA-WH1 recapitulates dimer to monomer transitions of RepA in DNA replication initiation.Torreira, Eva; Moreno del Álamo, María; Fuentes-Perez, M. E.; Fernández, Cristina; Martín-Benito, Jaime; Moreno-Herrero, Fernando; Giraldo, R.; Llorca, ÓscarArtículo
closedAccess2004Aromatic metabolism versus carbon availability: the regulatory network that controls catabolism of less-preferred carbon sources in Escherichia coliPrieto, María Auxiliadora; Galán, Beatriz; Torres, Begoña; Ferrández, Abel; Fernández, Cristina; Miñambres Rodríguez, Baltasar; García, José Luis; Díaz, EduardoArtículo
FreezingThawingandCooking.Fig.pdf.jpg2005Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo)Canet, Wenceslao; Alvarez, M. Dolores; Luna, Pilar; Fernández, Cristina; Tortosa, M. E.Artículo
openAccessComparative.Characterization.Dietary.pdf.jpgJul-2010Comparative characterization of dietary fibre enriched frozen/thawed mashed potatoesAlvarez, M. Dolores; Fernández, Cristina; Olivares, M. Dolores; Canet, WenceslaoArtículo
openAccess2005Comparisons of methods for measuring yield stresses in potato puree: Effect of temperature and freezingCanet, Wenceslao; Alvarez, M. Dolores; Fernández, Cristina; Luna, PilarArtículo
openAccessazuarameteor.pdf.jpgJun-2002Cosmic impact versus terrestrial origin of the Azuara structure (Spain): A reviewCortés, Angel L.; Díaz-Martínez, Enrique; Sanz-Rubio, Enrique; Martínez-Frías, J.; Fernández, CristinaArtículo
openAccessEffect of addition of cryoprotectants.pdf.jpg2008Effect of addition of cryoprotectants on the mechanical properties, colour and sensory attributes of fresh and frozen/thawed mashed potatoesAlvarez, M. Dolores; Canet, Wenceslao; Fernández, CristinaArtículo
closedAccessApr-2011Effect of cryoprotectant mixtures on rheological properties of fresh and frozen/thawed mashed potatoesAlvarez, M. Dolores; Fernández, Cristina; Canet, WenceslaoArtículo
closedAccessaccesoRestringido.pdf.jpg2011Effect of cryoprotectant mixtures on rheological properties of fresh and frozen/thawed mashed potatoesAlvarez, M. Dolores; Fernández, Cristina; Canet, WenceslaoArtículo
closedAccessaccesoRestringido.pdf.jpg2005Effect of freezing/thawing conditions and long-term frozen storage on the quality of mashed potatoesAlvarez, M. Dolores; Fernández, Cristina; Canet, WenceslaoArtículo
closedAccessaccesoRestringido.pdf.jpg2007Effect of modified starch concentration and freezing and thawing rates on properties of mashed potatoes (cv. Kennebec)Alvarez, M. Dolores; Canet, Wenceslao; Fernández, CristinaArtículo
openAccessEffect of processing on the texture and structure of.pdf.jpg2007Effect of processing on the texture and sensory attributes of raspberry (cv. Heritage) and blackberry (cv. Thornfree)Sousa, M.B.; Canet, Wenceslao; Alvarez, M. Dolores; Fernández, CristinaArtículo
closedAccessaccesoRestringido.pdf.jpg2009Enhancement of freezing stability in mashed potatoes by the incorporation of kappa-carrageenan and xanthan gum blendsAlvarez, M. Dolores; Fernández, Cristina; Canet, WenceslaoArtículo
openAccessArt12.pdf.jpg2001Evidencia de un pequeño impacto meteorítico en Extremadura: El «volcán» de El Gasco (Las Hurdes)Díaz-Martínez, Enrique; Sanz-Rubio, Enrique; Fernández, Cristina; Martínez-Frías, J.Artículo
closedAccess2011Flow Behaviour and Sensory Properties of Extra Virgin Oive Oil-Enriched Mashed PotatoesAlvarez, M. Dolores; Fernández, Cristina; Canet, WenceslaoCapítulo de libro
closedAccessaccesoRestringido.pdf.jpg2011Flow Behaviour and Sensory Properties of Extra Virgin Olive Oil-Enriched Mashed Potatoes: Influence of Cryoprotectants and FreezingAlvarez, M. Dolores; Fernández, Cristina; Canet, WenceslaoCapítulo de libro
closedAccessJun-2011Functionality of amidated low methoxyl pectin and xanthan gum blends on the texture and color of mashed potatoesCanet, Wenceslao; Fernández, Cristina; Alvarez, M. DoloresArtículo
closedAccess2006Genetic characterization of the phenylacetyl-coenzyme A oxygenase from the aerobic phenylacetic acid degradation pathway of Escherichia coliFernández, Cristina; Ferrández, Abel; Miñambres Rodríguez, Baltasar; Díaz, Eduardo; García, José LuisArtículo
closedAccess2004The homogentisate pathway: a central catabolic pathway involved in the degradation of L-phenylalanine, L-tyrosine, and 3-hydroxyphenylacetate in Pseudomonas putidaArias-Barrau, Elsa; Olivera, Elías R.; Luengo, José M.; Fernández, Cristina; Galán, Beatriz; García, José Luis; Díaz, Eduardo; Miñambres Rodríguez, BaltasarArtículo