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Browsing by Author Fernández, Cristina

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Showing results 1 to 20 of 36
Issue DateTitleAuthor(s)Type
May-2011A rheological characterisation of mashed potatoes enriched with soy protein isolateAlvarez, M. Dolores; Fernández, Cristina; Olivares, M. Dolores; Canet, WenceslaoArtículo
2004Aromatic 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 López, José Luis; Díaz, EduardoArtículo
2005Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo)Canet, Wenceslao; Alvarez, M. Dolores; Luna, Pilar; Fernández, Cristina; Tortosa, M. E.Artículo
Jul-2010Comparative characterization of dietary fibre enriched frozen/thawed mashed potatoesAlvarez, M. Dolores; Fernández, Cristina; Olivares, M. Dolores; Canet, WenceslaoArtículo
2005Comparisons of methods for measuring yield stresses in potato puree: Effect of temperature and freezingCanet, Wenceslao; Alvarez, M. Dolores; Fernández, Cristina; Luna, PilarArtículo
Jun-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
2008Effect 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
Apr-2011Effect of cryoprotectant mixtures on rheological properties of fresh and frozen/thawed mashed potatoesAlvarez, M. Dolores; Fernández, Cristina; Canet, WenceslaoArtículo
2011Effect of cryoprotectant mixtures on rheological properties of fresh and frozen/thawed mashed potatoesAlvarez, M. Dolores; Fernández, Cristina; Canet, WenceslaoArtículo
2005Effect of freezing/thawing conditions and long-term frozen storage on the quality of mashed potatoesAlvarez, M. Dolores; Fernández, Cristina; Canet, WenceslaoArtículo
2007Effect of modified starch concentration and freezing and thawing rates on properties of mashed potatoes (cv. Kennebec)Alvarez, M. Dolores; Canet, Wenceslao; Fernández, CristinaArtículo
2007Effect 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
2009Enhancement of freezing stability in mashed potatoes by the incorporation of kappa-carrageenan and xanthan gum blendsAlvarez, M. Dolores; Fernández, Cristina; Canet, WenceslaoArtículo
2001Evidencia 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
2011Flow Behaviour and Sensory Properties of Extra Virgin Oive Oil-Enriched Mashed PotatoesAlvarez, M. Dolores; Fernández, Cristina; Canet, WenceslaoCapítulo de libro
Jun-2011Functionality of amidated low methoxyl pectin and xanthan gum blends on the texture and color of mashed potatoesCanet, Wenceslao; Fernández, Cristina; Alvarez, M. DoloresArtículo
2006Genetic 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 López, José LuisArtículo
2004The 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 López, José Luis; Díaz, Eduardo; Miñambres Rodríguez, BaltasarArtículo
2005Optimization of low-temperature blanching for retention of potato firmness: Effect of previous storage time on compression propertiesCanet, Wenceslao; Alvarez, M. Dolores; Fernández, CristinaArtículo
2009Oscillatory properties of fresh and frozen/thawed mashed potatoes as modified by mixtures of amidated low-methoxyl pectin and xanthan gumAlvarez, M. Dolores; Fernández, Cristina; Canet, WenceslaoCapítulo de libro

Showing results 1 to 20 of 36