| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | 21-oct-2015 | Cuestionario C.A.T.A. como herramienta para la evaluación de la capacidad saciante de yogures con proteina añadida | Morell, Pere; Hernando, Isabel; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | nov-2017 | Designing added-protein yogurts: Relationship between in vitro digestion behavior and structure | Morell, Pere; Fiszman, Susana CSIC ORCID ; Llorca, Empar; Hernando, Isabel | artículo |
| closedAccess |  | 2017 | Diseño de alimentos lácteos con capacidad saciante. Relación entre estructura, procesamiento oral y percepción | Morell, Pere | tesis doctoral |
| closedAccess |  | 18-oct-2017 | Empleo de cuestionarios C.A.T.A y de conocimientos sobre nutrición para la evaluación de bizcochos con distintas fibras dietéticas | Tárrega, Amparo CSIC ORCID; Morell, Pere; Fiszman, Susana CSIC ORCID ; Quiles, Amparo; Hernando, Isabel | póster de congreso |
| closedAccess |  | 23-ago-2015 | Flash profiling as a tool for determining enhanced satiating ability of yogurts | Morell, Pere; Hernando, Isabel; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | 7-jun-2015 | How to enhance satiating ability: rheological and structural approaches related to oral processing of yogurt | Morell, Pere; Hernando, Isabel; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | dic-2015 | How is an ideal satiating yogurt described? A case study with added-protein yogurts | Morell, Pere; Piqueras-Fiszman, Betina; Hernando, Isabel; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | dic-2014 | Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception | Morell, Pere; Fiszman, Susana CSIC ORCID ; Varela, Paula CSIC; Hernando, Isabel | artículo |
| openAccess |  | 24-sep-2018 | Impact of composition and texture of protein-added yogurts on oral activity | Morell, Pere; Tárrega, Amparo CSIC ORCID; Foegeding, Edward Allen; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 2017 | Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes | Tárrega, Amparo CSIC ORCID; Quiles, Amparo; Morell, Pere; Fiszman, Susana CSIC ORCID ; Hernando, Isabel | artículo |
| closedAccess |  | 10-nov-2015 | In vitro pepsin digestion of protein-added yogurts and its relationship to their satiating ability | Morell, Pere; Fiszman, Susana CSIC ORCID ; Llorca, Empar; Hernando, Isabel | póster de congreso |
| closedAccess |  | 11-jul-2015 | Influence of HPMC Addition on expected satiation in milk-based desserts and its relationship to their rheological and sensorial properties | Ramírez-López, Carolina; Morell, Pere; Vélez Ruiz, Jorge; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | mar-2015 | Relating HPMC concentration to elicited expected satiation in milk-based desserts | Morell, Pere; Ramírez-López, Carolina; Vélez Ruiz, Jorge; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | jul-2017 | Revisiting the role of protein-induced satiation and satiety | Morell, Pere; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 2017 | The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts | Morell, Pere; Chen, Jianshe; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | ene-2014 | Understanding the relevance of in-mouth food processing. A review of invitro techniques | Morell, Pere; Hernando, Isabel; Fiszman, Susana CSIC ORCID | artículo de revisión |
| 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 |  | abr-2015 | Yogurts with an increased protein content and physically modified starch: Rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity | Morell, Pere; Hernando, Isabel; Llorca, Empar; Fiszman, Susana CSIC ORCID | artículo |
