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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  ; Cuesta, Francisco Javier; Canet, Wenceslao ; Álvarez, M. Dolores  capítulo de libro
openAccess2019An objective and subjective characterization of the oral processing of six solid foodsÁlvarez, M. Dolores  ; Paniagua, Jaime; Herranz, Beatriz  póster de congreso
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  ; Paniagua, Jaime; Herranz, Beatriz  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  ; Álvarez, M. Dolores  ; Pérez-Jiménez, Jara artículo
openAccesscharcsensoproper.pdf.jpg2016Characterisation of chickpea flour-based gluten-free batters and muffins with added biopolymers: rheological, physical and sensory propertiesHerranz, Beatriz  ; Canet, Wenceslao ; Jiménez, M. José ; Fuentes, Raúl ; Álvarez, M. Dolores  artículo
openAccesscharacdevelop.pdf.jpg2019Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés developmentGómez Estaca, Joaquín ; Herrero, Ana M. ; Herranz, Beatriz  ; Álvarez, M. Dolores  ; Jiménez Colmenero, Francisco ; Cofrades, Susana artículo
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  ; Herranz, Beatriz  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  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  ; Herranz, Beatriz  ; Fernández Ruíz, V.; Pozo-Bayón, Mª Ángeles  comunicación de congreso
openAccesscorneheoproper.pdf.jpg2017Corn starch and egg white enriched gluten-free chickpea flour batters: physical, functional and rheological propertiesHerranz, Beatriz  ; Canet, Wenceslao ; Álvarez, M. Dolores  artículo
closedAccessaccesoRestringido.pdf.jpg2016Different additives to enhance the gelation of surimi gel with reduced sodium contentCando, Deysi ; Herranz, Beatriz  ; Borderías, A. Javier  ; Moreno Conde, Helena María artículo
openAccess2019Efecto de la adición de la saliva en las propiedades reológicas de un producto comercial orientado a la disfagiaPretement, Paloma; Álvarez, M. Dolores  ; Herranz, Beatriz  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  ; Criado, Celia; Pozo-Bayón, Mª Ángeles  ; Álvarez, M. Dolores  artículo
openAccessEffect of alkalis.pdf.jpg2012Effect of alkalis on konjac glucomannan gels for use as potential gelling agents in restructured seafood productsHerranz, Beatriz  ; Tovar, C. A.; Sólo de Zaldívar, M. Beatriz  ; Borderías, A. Javier  artículo
openAccessefectqual.pdf.jpg2018Effect of blanching, freezing and thawing on olive fruits qualityÁlvarez, M. Dolores  ; Herranz, Beatriz  ; Fernández-Jalao, Irene; Sánchez-Moreno, Concepción  ; Ancos, Begoña de  póster de congreso
closedAccessaccesoRestringido.pdf.jpg2014Effect of freezing and frozen storage on restructured FISH prototypes made withglucomannan and FISH minceSólo de Zaldívar, M. Beatriz  ; Herranz, Beatriz  ; Borderías, A. Javier  ; Tovar, C. A.artículo
closedAccessaccesoRestringido.pdf.jpg2014Effect of High Pressure and/or Temperature over Gelation of Isolated Hake MyofibrilsCando, Deysi ; Moreno Conde, Helena María ; Tovar, C. A.; Herranz, Beatriz  ; Borderías, A. Javier  artículo
closedAccessaccesoRestringido.pdf.jpg2015Effect of high pressure on reduced sodium chloride surimi gelsCando, Deysi ; Herranz, Beatriz  ; Borderías, A. Javier  ; Moreno Conde, Helena María artículo
closedAccessaccesoRestringido.pdf.jpg2016Effect of high pressure treatment on the structural, mechanical and rheological properties of glucomannan gelsMoreno Conde, Helena María ; Herranz, Beatriz  ; Borderías, A. Javier  ; Tovar, C. A.artículo
closedAccessaccesoRestringido.pdf.jpg2013Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimiHerranz, Beatriz  ; Tovar, C. A.; Borderías, A. Javier  ; Moreno Conde, Helena María artículo