English   español  

Browsing by Author rp09361

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
or enter first few letters:  
Showing results 1 to 20 of 60  next >
RightsPreviewIssue DateTitleAuthor(s)Type
openAccesscomparimuffinbatt.pdf.jpg2017A comparison of gluten wheat flour functionality versus gluten-free chickpea flour, and their mixtures, in the oscillatory, transient, and steady rheological properties of muffin battersHerranz, Beatriz CSIC ORCID ; Cuesta, Francisco Javier; Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID capítulo de libro
openAccess2019An objective and subjective characterization of the oral processing of six solid foodsÁlvarez, M. Dolores CSIC ORCID ; Paniagua, Jaime; Herranz, Beatriz CSIC ORCID póster de congreso
openAccessapplicontent.pdf.jpg2021Applicability of High Hydrostatic Pressure (HHP) to develop a ready-to-eat chickpea flour purée or cream with high protein contentÁlvarez, M. Dolores CSIC ORCID ; Canet, Wenceslao CSIC; Campos, Gema CSIC; Herranz, Beatriz CSIC ORCID capítulo de libro
openAccessAssessment_Alvarez_Art2020.pdf.jpg11-May-2020Assessment of the miniature Kramer shear cell to measure both solid food and bolus mechanical properties and their interplay with oral processing behaviorÁlvarez, M. Dolores CSIC ORCID ; Paniagua, Jaime; Herranz, Beatriz CSIC ORCID artículo
openAccess9-Oct-2018Association of plasma and urine viscosity with cardiometabolic risk factors and oxidative status. A pilot study in subjects with abdominal obesityHerranz, Beatriz CSIC ORCID ; Álvarez, M. Dolores CSIC ORCID ; Pérez-Jiménez, Jara CSIC ORCIDartículo
openAccesscharcsensoproper.pdf.jpg2016Characterisation of chickpea flour-based gluten-free batters and muffins with added biopolymers: rheological, physical and sensory propertiesHerranz, Beatriz CSIC ORCID ; Canet, Wenceslao CSIC; Jiménez, M. José CSIC; Fuentes, Raúl CSIC; Álvarez, M. Dolores CSIC ORCID artículo
openAccesscharacdevelop.pdf.jpg2019Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés developmentGómez Estaca, Joaquín CSIC ORCID; Herrero, Ana M. CSIC ORCID; Herranz, Beatriz CSIC ORCID ; Álvarez, M. Dolores CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Cofrades, Susana CSIC ORCIDartículo
openAccessComparative_effect_of high-pressure_and_pH_on... dispersions.pdf.jpg2013Comparative effect of high-pressure and pH on the viscoelastic characteristics of aqueous glucomannan dispersionsBargiela, Verónica; Tovar, C. A.; Borderías, A. Javier CSIC ORCID ; Herranz, Beatriz CSIC ORCID capítulo de libro
openAccesscomparstorag.pdf.jpg2017Comparative study of pH and high pressure treatment on the viscoelastic properties of glucomannan gels after long-term frozen storageTovar, C. A.; Piñeiro, Lorena; Herranz, Beatriz CSIC ORCID artículo
openAccesscomposalivino.pdf.jpg2021La composición de la saliva está relacionada con la percepción del aroma frutal de los vinosCriado, Celia; Muñoz-González, Carolina CSIC ORCID ; Chaya, Carolina; Fernández Ruíz, V.; Álvarez, M. Dolores CSIC ORCID ; Herranz, Beatriz CSIC ORCID ; Pozo-Bayón, Mª Ángeles CSIC ORCID artículo
openAccesscompotiempointen.pdf.jpg2018La composición de la saliva influye en la percepción de la persistencia aromática del vino evaluada mediante análisis de tiempo-intensidadCriado, Celia; Pérez-Jiménez, María; Chaya, Carolina; Álvarez, M. Dolores CSIC ORCID ; Herranz, Beatriz CSIC ORCID ; Fernández Ruíz, V.; Pozo-Bayón, Mª Ángeles CSIC ORCID comunicación de congreso
openAccesscorneheoproper.pdf.jpg2017Corn starch and egg white enriched gluten-free chickpea flour batters: physical, functional and rheological propertiesHerranz, Beatriz CSIC ORCID ; Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID artículo
closedAccessaccesoRestringido.pdf.jpg2016Different additives to enhance the gelation of surimi gel with reduced sodium contentCando, Deysi CSIC; Herranz, Beatriz CSIC ORCID ; Borderías, A. Javier CSIC ORCID ; Moreno Conde, Helena María CSIC ORCIDartículo
openAccess2019Efecto de la adición de la saliva en las propiedades reológicas de un producto comercial orientado a la disfagiaPretement, Paloma; Álvarez, M. Dolores CSIC ORCID ; Herranz, Beatriz CSIC ORCID póster de congreso
openAccessEffect of addition of human saliva on steady and viscoelastic rheological 1 properties of some commercial dysphagia-oriented products.pdf.jpg2021Effect of addition of human saliva on steady and viscoelastic rheological properties of some commercial dysphagia-oriented productsHerranz, Beatriz CSIC ORCID ; Criado, Celia; Pozo-Bayón, Mª Ángeles CSIC ORCID ; Álvarez, M. Dolores CSIC ORCID artículo
openAccessEffect of alkalis.pdf.jpg2012Effect of alkalis on konjac glucomannan gels for use as potential gelling agents in restructured seafood productsHerranz, Beatriz CSIC ORCID ; Tovar, C. A.; Sólo de Zaldívar, M. Beatriz CSIC ; Borderías, A. Javier CSIC ORCID artículo
openAccessefectqual.pdf.jpg2018Effect of blanching, freezing and thawing on olive fruits qualityÁlvarez, M. Dolores CSIC ORCID ; Herranz, Beatriz CSIC ORCID ; Fernández-Jalao, Irene; Sánchez-Moreno, Concepción CSIC ORCID ; Ancos, Begoña de CSIC ORCID póster de congreso
closedAccessaccesoRestringido.pdf.jpg2014Effect of freezing and frozen storage on restructured FISH prototypes made withglucomannan and FISH minceSólo de Zaldívar, M. Beatriz CSIC ; Herranz, Beatriz CSIC ORCID ; Borderías, A. Javier CSIC ORCID ; Tovar, C. A.artículo
closedAccessaccesoRestringido.pdf.jpg2014Effect of High Pressure and/or Temperature over Gelation of Isolated Hake MyofibrilsCando, Deysi CSIC; Moreno Conde, Helena María CSIC ORCID; Tovar, C. A.; Herranz, Beatriz CSIC ORCID ; Borderías, A. Javier CSIC ORCID artículo
closedAccessaccesoRestringido.pdf.jpg2015Effect of high pressure on reduced sodium chloride surimi gelsCando, Deysi CSIC; Herranz, Beatriz CSIC ORCID ; Borderías, A. Javier CSIC ORCID ; Moreno Conde, Helena María CSIC ORCIDartículo