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Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
closedAccess | | 15-jun-2008 | Native starch versus modified starch. Comparison in their performance in a white sauce after freezing and re-heating | Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
closedAccess | | mar-2014 | Native tapioca starch as a potential thickener for fruit fillings. Evaluation ofmixed models containing low-methoxyl pectin | Agudelo, Alejandra CSIC; Varela, Paula CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
closedAccess | | 18-jun-2006 | New application of the termal gelation ability of methylcellulose (MC) | Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | comunicación de congreso |
closedAccess | | jun-2015 | New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study | Hernández-Carrión, María; Sanz Taberner, Teresa CSIC ORCID; Hernando, Isabel; Llorca, Empar; Fiszman, Susana CSIC ORCID ; Quiles, Amparo | artículo |
closedAccess | | nov-1998 | New parameters for instrumental texture profile analysis: Instantaneous and retarded recoverable springiness | Fiszman, Susana CSIC ORCID ; Pons, M.; Damásio, Maria Helena | artículo |
closedAccess | | 2005 | Nuevo proceso para la obtención de alimentos rebozados congelados sin prefritura | Fiszman, Susana CSIC ORCID ; Salvador, Ana CSIC ORCID | artículo |
closedAccess | | dic-2009 | On the assessment of fracture in brittle foods II. Biting or chewing? | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
closedAccess | | 2008 | On the assessment of fracture in brittle foods: The case of roasted almonds | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
openAccess | | 15-abr-2020 | Oral processing and dynamics of texture perception in commercial gluten-free breads | Puerta, Patricia CSIC ORCID; Laguna Cruañes, Laura CSIC ORCID; Villegas, Beatriz CSIC; Rizo, Arantxa; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | artículo |
closedAccess | | 2-abr-2019 | Oral processing and dynamics of texture perception of gluten-free breads | Puerta, Patricia CSIC ORCID; Rizo, Arantxa; Villegas, Beatriz CSIC; Santillana, E.; Laguna Cruañes, Laura CSIC ORCID; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | póster de congreso |
openAccess | | 3-jul-2020 | Oral Processing Studies: Why Multidisiciplinary? | Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | editorial |
closedAccess | | 5-sep-2010 | Overcoming the issues in the sensory description of a complex-textured food. Application of QDA, Flash Profiling and Projective mapping using panels with different degrees of training | Albert, Ángela CSIC; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID | póster de congreso |
closedAccess | | 5-sep-2010 | Overcoming the issues in the sensory description of a complex-texured food | Albert, Ángela CSIC; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID | póster de congreso |
closedAccess | | 5-sep-2010 | Overcoming the issues in the sensory description of a complex-texured food | Albert, Ángela CSIC; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID | póster de congreso |
closedAccess | | jul-2011 | Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training | Albert, Ángela CSIC; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID | artículo |
closedAccess | | sep-2012 | Packaging information as a modulator of consumers' perception of enriched and reduced-calorie biscuits in tasting and non-tasting tests | Carrillo, Elizabeth CSIC ORCID; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID | artículo |
closedAccess | | 4-abr-2017 | Particle size and saliva uptake during eating of cooked hams with different initial mechanical properties | Peña, Esmeralda; Rizo, Arantxa; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | póster de congreso |
closedAccess | | 5-jul-2010 | Perception of crispness in brittle food and its realtion with fracture pattern | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
closedAccess | | 9-sep-2012 | Perception of visual cues associated to nutritional and health claims | Carrillo, Elizabeth CSIC ORCID; Lähteenmäki, Liisa; Fiszman, Susana CSIC ORCID ; Varela, Paula CSIC | póster de congreso |
closedAccess | | 10-jun-2009 | Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits | Laguna Cruañes, Laura CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |