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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 CSIC ORCID ; Cuesta, Francisco Javier CSIC; Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID 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 CSIC ORCID ; Canet, Wenceslao CSICartículo
openAccessFOOD.CHEM.2.pdf.jpgMay-2011A rheological characterisation of mashed potatoes enriched with soy protein isolateÁlvarez, M. Dolores CSIC ORCID ; Fernández, Cristina CSIC; Olivares, M. Dolores CSIC; Canet, Wenceslao CSICartículo
openAccessACCEPTAREADY.pdf.jpg2020Acceptability of ready-to-eat vegetarian food products in comparison to similar products of animal origin. A pilot studyGarcía-Maldonado, Elena CSIC ORCID; Zapatera, Belén CSIC ORCID ; Martínez Suárez, M. A.; Álvarez, M. Dolores CSIC ORCID ; Vaquero, M. Pilar CSIC ORCID comunicación de congreso
openAccessGARC�A-D�EZ 2021_pre-print.pdf.jpg2021Acute supplementation with grapes in obese subjects did not affect postprandial metabolism: a randomized, double-blind, crossover clinical trialGarcía-Díez, Esther CSIC ORCID; Cuesta‐Hervás, Marta CSIC; Veses, Ana M. CSIC ORCID ; Alonso‐Gordo, Óscar; García-Maldonado, Elena CSIC ORCID; Martínez-Suárez, Miriam CSIC; Herranz, Beatriz CSIC ORCID ; Vaquero, M. Pilar CSIC ORCID ; Álvarez, M. Dolores CSIC ORCID ; Pérez-Jiménez, Jara CSIC ORCIDartículo
closedAccessaccesoRestringido.pdf.jpg2000An engineering method to evaluate the crisp texture of fruit and vegetablesÁlvarez, M. Dolores CSIC ORCID ; 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 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
openAccessfoods-12-02621.pdf.jpg6-Jul-2023Are the blueberries we buy good quality? Comparative study of berries purchased from different outletsSánchez-Ballesta, M. Teresa CSIC ORCID ; Marti-Anders, Carmen; Álvarez, M. Dolores CSIC ORCID ; Escribano, M. Isabel CSIC ORCID ; Merodio, Carmen CSIC ORCID ; Romero, Irene CSIC ORCID artículo
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
FreezingThawingandCooking.Fig.pdf.jpg2005Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo)Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID ; Luna, Pilar CSIC ORCID; Fernández, Cristina CSIC; Tortosa, M. E.artículo
closedAccessaccesoRestringido.pdf.jpg2023Caracterización reológica de geles de yema de huevo de gallinas alimentadas con orujo de uvaLázaro, I.; Herranz, Beatriz CSIC ORCID ; Arija, Ignacio CSIC; Álvarez, M. Dolores CSIC ORCID ; Chamorro, Susana CSIC ORCIDpóster de congreso
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 CSIC; Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID libro
closedAccessaccesoRestringido.pdf.jpg2013Chapter 1: Descriptive Sensory Analysis of Food: Conventional versus Innovative MethodologiesJiménez, M. José CSIC; Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID capítulo de libro
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
openAccessSpanisHumus.pdf.jpg2017Characterization of commercial Spanish hummus formulation: Nutritional composition, rheology, and structureÁlvarez, M. Dolores CSIC ORCID ; Fuentes, Raúl CSIC; Guerrero, Gonzalo CSIC; Canet, Wenceslao CSICartículo
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
closedAccessaccesoRestringido.pdf.jpg2000Characterization of the frying process of fresh and blanched potato strips using response surface methodologyÁlvarez, M. Dolores CSIC ORCID ; Morillo,M. J.; Canet, Wenceslao CSICartículo
openAccessComparative.Characterization.Dietary.pdf.jpgJul-2010Comparative characterization of dietary fibre enriched frozen/thawed mashed potatoesÁlvarez, M. Dolores CSIC ORCID ; Fernández, Cristina CSIC; Olivares, M. Dolores CSIC; Canet, Wenceslao CSICartículo