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| Rights | Preview | Issue Date | Title | Author(s) | Type |
| closedAccess |  | 2008 | Acceptability of muffins with resistant starch (RS) | Baixauli, Raquel; Salvador, Ana  ; Fiszman, Susana | artículo |
| openAccess |  | 11-Oct-2019 | Acoustic settings combination as a sensory crispness indicator of dry crispy food | Dias-Faceto, Liara S.; Salvador, Ana ; Conti-Silva, Ana C. | artículo |
| closedAccess |  | 2003 | Alimentos rebozados congelados sin prefritura: una nueva alternativa más sana y respetuosa con el medio ambiente | Sanz Taberner, Teresa ; Salvador, Ana ; Fiszman, Susana | artículo |
| openAccess |  | 17-Sep-2019 | Cellulose ether emulsions as fat source in cocoa creams: Thermorheological properties (flow and viscoelasticity) | Espert, María ; Salvador, Ana ; Sanz Taberner, Teresa ; Hernández, María José | artículo |
| embargoedAccess |  | 9-Jun-2020 | Cellulose ether oleogels obtained by emulsion-templated approach without additional thickeners | Espert, María ; Salvador, Ana ; Sanz Taberner, Teresa | artículo |
| openAccess |  | Jan-2011 | Consumers’ texture vocabulary: Results from a free listing study in three Spanish-speaking countries | Antmann, Gabriela; Ares, Gastón; Varela, Paula ; Salvador, Ana ; Coste, Beatriz; Fiszman, Susana | artículo |
| openAccess |  | 24-Jul-2020 | Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability | Bascuas, Santiago; Salvador, Ana ; Hernando, Isabel; Quiles, Amparo | artículo |
| openAccess |  | 7-Nov-2018 | Effect of broad bean (Vicia faba) addition on starch properties and texture of dry and fresh pasta | Tazrart, Karima; Zaidi, Farid; Salvador, Ana ; Haros, Monika | artículo |
| openAccess |  | 2014 | Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast | Corral, Sara ; Salvador, Ana ; Belloch, Carmela ; Flores Llovera, Mónica | artículo |
| openAccess |  | 2-Feb-2016 | Effect of the use of entire male fat in the production of reduced salt fermented sausages | Corral, Sara ; Salvador, Ana ; Flores Llovera, Mónica | artículo |
| openAccess |  | 15-Feb-2018 | Effect of xanthan gum on palm oil in vitro digestion. Application in starch-based filling creams | Espert, Maria; Constantinescu, L.; Sanz Taberner, Teresa ; Salvador, Ana | artículo |
| openAccess |  | 11-Jun-2018 | Emulsión alimentaria | Sanz Taberner, Teresa ; Salvador, Ana ; Espert, María ; Wikings, Lars | solicitud de patente |
| openAccess |  | May-2015 | Enriching Artemia nauplii with a high DHA-containing lipid emulsion: Search for an optimal protocol | Viciano, Elena ; Monroig, Óscar ; Salvador, Ana ; Amat, Francisco ; Fiszman, Susana ; Navarro, Juan Carlos | artículo |
| openAccess |  | Jul-2011 | Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan | Elizaquível, P.; Sánchez Moragas, Gloria ; Salvador, Ana ; Fiszman, Susana ; Dueñas, María Teresa; López, Paloma ; Fernández de Palencia, P. ; Aznar, Rosa | artículo |
| openAccess |  | 21-Jun-2013 | Fabricación y aplicación de emulsión sustituta de grasa | Sanz Taberner, Teresa ; Salvador, Ana ; Fiszman, Susana ; Laguna Cruañes, Laura | solicitud de patente |
| openAccess |  | 16-Jan-2019 | Functionality of low digestibility emulsions in cocoa creams. Structural changes during in vitro digestion and sensory perception | Espert, Maria; Bresciani, A.; Sanz Taberner, Teresa ; Salvador, Ana | artículo |
| openAccess |  | 2015 | Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation | Corral, Sara ; Salvador, Ana ; Belloch, Carmela ; Flores Llovera, Mónica | artículo |
| openAccess |  | 3-Aug-2016 | In vitro digestibility of highly concentrated methylcellulose O/W emulsions: Rheological and structural changes | Espert, María ; Salvador, Ana ; Sanz Taberner, Teresa | artículo |
| openAccess |  | 10-May-2013 | Manufacture and applicatio of a fat-substitute emulsion | Sanz Taberner, Teresa ; Salvador, Ana ; Fiszman, Susana ; Laguna Cruañes, Laura | patente |
| closedAccess |  | 2017 | Mejora del aroma de embutidos curados madurados reformulados y fabricados con grasa de machos enteros mediante el empleo de levaduras | Flores Llovera, Mónica ; Corral, Sara ; Salvador, Ana ; Belloch,Carmela | artículo |
