English   español  

Browsing by Author rp09369

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 119  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  ; Cuesta, Francisco Javier; Canet, Wenceslao ; Álvarez, M. Dolores  capítulo de libro
closedAccessaccesoRestringido.pdf.jpg2002A comparison of various rheological properties for modelling the kinetics of thermal softening of potato tissue (c.v. Monalisa) by water cooking and pressure steamingÁlvarez, M. Dolores  ; Canet, Wenceslao artículo
openAccessFOOD.CHEM.2.pdf.jpgMay-2011A rheological characterisation of mashed potatoes enriched with soy protein isolateÁlvarez, M. Dolores  ; Fernández, Cristina; Olivares, M. Dolores ; Canet, Wenceslao artículo
closedAccessaccesoRestringido.pdf.jpg2000An engineering method to evaluate the crisp texture of fruit and vegetablesÁlvarez, M. Dolores  ; Saunders, D. E. J.; Vincent, Julian Francis; Jeronimidis, G.artículo
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
FreezingThawingandCooking.Fig.pdf.jpg2005Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo)Canet, Wenceslao ; Álvarez, M. Dolores  ; Luna, Pilar ; Fernández, Cristina; Tortosa, M. E.artículo
closedAccessaccesoRestringido.pdf.jpg2014Changes in fatty acid profile of mashed potatoes by adding n-3 PUFAs. Effects of freezing and microwave thawing and concentation.Olivares, M. Dolores ; Canet, Wenceslao ; Álvarez, M. Dolores  libro
closedAccessaccesoRestringido.pdf.jpg2013Chapter 1: Descriptive Sensory Analysis of Food: Conventional versus Innovative MethodologiesJiménez, M. José ; Canet, Wenceslao ; Álvarez, M. Dolores  capítulo de libro
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
openAccessSpanisHumus.pdf.jpg2017Characterization of commercial Spanish hummus formulation: Nutritional composition, rheology, and structureÁlvarez, M. Dolores  ; Fuentes, Raúl ; Guerrero, Gonzalo; Canet, Wenceslao 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
closedAccessaccesoRestringido.pdf.jpg2000Characterization of the frying process of fresh and blanched potato strips using response surface methodologyÁlvarez, M. Dolores  ; Morillo,M. J.; Canet, Wenceslao artículo
openAccessComparative.Characterization.Dietary.pdf.jpgJul-2010Comparative characterization of dietary fibre enriched frozen/thawed mashed potatoesÁlvarez, M. Dolores  ; Fernández, Cristina; Olivares, M. Dolores ; Canet, Wenceslao artículo
openAccess2005Comparisons of methods for measuring yield stresses in potato puree: Effect of temperature and freezingCanet, Wenceslao ; Álvarez, M. Dolores  ; Fernández, Cristina; Luna, Pilar 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
openAccessconsumchickeffe.pdf.jpg2016Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredientsJiménez, M. José ; Tárrega, Amparo ; Fuentes, Raúl ; Canet, Wenceslao ; Álvarez, M. Dolores  artículo
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
closedAccessFICHERO RESTRINGIDO.txt.pdf.jpg2013Descriptive Sensory Analysis of Food: Conventional versus Innovative MethodologiesJiménez, M. José ; Canet, Wenceslao ; Álvarez, M. Dolores  capítulo de libro
closedAccessaccesoRestringido.pdf.jpg2015Distinctive Viscoelastic Behaviour and Sensory Features Introduced by Inulin/Extra Virgin Olive Oil Blends in Mashed Potatoes: Effects of Ingredients Ratio and Freeze/Thaw CycleJiménez, M. José ; Canet, Wenceslao ; Álvarez, M. Dolores  capítulo de libro