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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | dic-2009 | Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches | Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| openAccess |  | 3-ago-2016 | In vitro digestibility of highly concentrated methylcellulose O/W emulsions: Rheological and structural changes | Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID | artículo |
| closedAccess |  | may-2009 | Influence of corn starch type in the rheological properties of a white sauce after heating and freezing | Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| openAccess |  | 22-ene-2020 | Influence of hydrocolloid type on structural breakdown of vegetable purees during in vitro digestion | Savador, Ana; Sanz Taberner, Teresa CSIC ORCID | artículo |
| closedAccess |  | 18-jun-2006 | Influence of hydrocolloids in bioaccessibility. Application in functional food | Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID ; Luyten, H. | póster de congreso |
| closedAccess |  | 11-sep-2008 | Influence of hydrocolloids in the freeze-thawed stability of white sauces prepared with native starches | Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | sep-2005 | Influence of ingredients on the thermo-rheological behaviour of batters containing methylcellulose | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Vélez, Genovera; Muñoz, José; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | mar-2007 | Influence of the dosing process on the rheological and microstructural properties of a bakery product | Baixauli, Raquel CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 20-jun-2005 | Influence of the dosing process on the rheological and microstructural properties of American muffins | Baixauli, Raquel CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | comunicación de congreso |
| closedAccess |  | mar-2004 | Innovative method for preparing a frozen, battered food without a prefrying step | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
|  | 19-mar-2008 | Instrumental and sensorial measurement of crispy texture in commercial potato chips | Salvador, Ana CSIC ORCID; Varela, Paula CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | comunicación de congreso |
|  | 2013 | Instrumental assessment of the sensory quality of baked goods | Fiszman, Susana CSIC ORCID ; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID | capítulo de libro |
| openAccess |  | 4-dic-2023 | Linear and nonlinear viscoelasticity of edible o/w emulsions used as saturated fat replacers | Espert, María CSIC; Gracia-Fernández, C.; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Hernández, M. J. | artículo |
| openAccess |  | 10-may-2013 | Manufacture and applicatio of a fat-substitute emulsion | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Laguna Cruañes, Laura CSIC ORCID | patente |
| openAccess |  | 2022 | Mejora del perfil lipídico de bombones mediante la incorporación de aceite de girasol alto oleico estructurado | Álvarez, M. Dolores CSIC ORCID ; Cofrades, Susana CSIC ORCID; Pérez-Mateos, Miriam CSIC ORCID CVN ; Salvador, Ana CSIC ORCID; Espert, María CSIC; Sanz Taberner, Teresa CSIC ORCID | póster de congreso |
| openAccess |  | 11-dic-2003 | Method of preparing a frozen, battered food product | Fiszman, Susana CSIC ORCID ; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Lluch, María Ángeles; Castellano, José Vicente; Camps Herrero, José Luis; Gamero, Manuel | patente |
| closedAccess |  | 19-feb-2006 | Microstructural changes on batters induced by dossing proceses. Realtionship to rheological properties | Baixauli, Raquel CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | oct-2011 | Microwave heating effect on rheology and microstructure of white sauces | Guardeño, Luis M.; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID ; Quiles, Amparo; Hernando, Isabel | artículo |
| closedAccess |  | may-2008 | Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter | Baixauli, Raquel CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 11-sep-2006 | Muffins with resistant starch: number, size and shape of bubbles in relation with the rheological properties of the batter | Baixauli, Raquel CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
