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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | 2003 | Alimentos rebozados congelados sin prefritura: una nueva alternativa más sana y respetuosa con el medio ambiente | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 13-jun-2007 | Aplicación de un proceso sin prefritura para la elaboración de productos rebozados con diferentes matrices alimentarias | Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | 2-jul-2001 | Application of a xantham gum-gelatine spray dried mixture in a custard-like formulation and their study of their rheological properties | Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| openAccess |  | 5-ago-2021 | ATR-FTIR Spectroscopy Combined with Multivariate Analysis Successfully Discriminates Raw Doughs and Baked 3D-Printed Snacks Enriched with Edible Insect Powder | García-Gutiérrez, Nerea; Mellado-Carretero, Jorge; Bengoa, Christophe; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Wang, Junjing; Ferrando, Montse; Güell, Carme; de Lamo-Castellví, Silvia | artículo |
| closedAccess |  | 5-sep-2010 | Balancing texture and other sensorial features in low fat short biscuits | Laguna Cruañes, Laura CSIC ORCID; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | jun-2012 | Balancing texture and other sensory features in reduced fat short-dough biscuits | Laguna Cruañes, Laura CSIC ORCID; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | mar-2010 | Battering and Breading: Principles and System Development | Fiszman, Susana CSIC ORCID ; Sanz Taberner, Teresa CSIC ORCID | capítulo de libro |
| closedAccess |  | 5-jul-2010 | Cellulose derivates performance in deep fried batter snacks: oil reduction versus crispness | Primo-Martín, C.; Sanz Taberner, Teresa CSIC ORCID; Steringa, D.; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Vliet, T. van | póster de congreso |
| openAccess |  | 17-sep-2019 | Cellulose ether emulsions as fat source in cocoa creams: Thermorheological properties (flow and viscoelasticity) | Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Hernández, María José | artículo |
| openAccess |  | 9-jun-2020 | Cellulose ether oleogels obtained by emulsion-templated approach without additional thickeners | Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID | artículo |
| closedAccess |  | mar-2007 | Changes in colour and texture and their relationship with eating quality during storage of two different dessert bananas | Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | dic-2009 | Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability | Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | ago-2011 | Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure | Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Hernando, Isabel; Fiszman, Susana CSIC ORCID | artículo |
| openAccess |  | 1-ene-2023 | Comparison of different indirect approaches to design edible oleogels based on cellulose ethers | Wang, Q.; Espert, María CSIC; Larrea, Virginia; Quiles, Amparo; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID | artículo |
| closedAccess |  | ene-2014 | Consumers' hedonic expectations and perception of the healthiness of biscuits made with olive oil or sunflower oil | Tarancón, Paula CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | artículo |
| closedAccess |  | 23-jun-2003 | Description of an innovative process for battered food manufacturing that supresses the prefrying step | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| openAccess | | 26-mar-2012 | Development and quality of rice flour-based gluten-free muffins | Matos, María Estela CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID ; Rosell, Cristina M. CSIC ORCID | comunicación de congreso |
| openAccess |  | 2022 | Development of a healthier cocoa butter with a cellulose ether-based oleogel obtained by using the emulsion-templated approach | Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Pérez-Mateos, Miriam CSIC ORCID CVN ; Cofrades, Susana CSIC ORCID; Álvarez, M. Dolores CSIC ORCID | póster de congreso |
| openAccess |  | 18-nov-2021 | Development of chocolates with improved lipid profile by replacing cocoa butter with an oleogel | Álvarez, M. Dolores CSIC ORCID ; Cofrades, Susana CSIC ORCID; Espert, María CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID | artículo |
| openAccess |  | 26-feb-2021 | Development of Structured Sunflower Oil Systems for Decreasing Trans and Saturated Fatty Acid Content in Bakery Creams | Espert, María CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID | artículo |
