Mostrando resultados 140 a 159 de 162
< Anterior
Siguiente >
Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
openAccess | | 2011 | TEXTURE OF EXTRA VIRGIN OLIVE OIL-ENRICHED MASHED POTATOES: SENSORY, INSTRUMENTAL AND STRUCTURAL RELATIONSHIPS | Álvarez, M. Dolores CSIC ORCID ; Fernández, Cristina CSIC; Jiménez, M. José CSIC; Canet, Wenceslao CSIC | artículo |
closedAccess | | 2012 | Texture perception determined by soy protein isolate and inulin addition in potato puree: links with mechanical and microstructural features | Álvarez, M. Dolores CSIC ORCID ; Canet, Wenceslao CSIC; Jiménez, M. José CSIC; Olivares, M. Dolores CSIC; Barrios, Laura CSIC ORCID | artículo |
closedAccess | | 2007 | The analysis of frictional, displacement rate and sample dimension effects on fracture parameters from uniaxial compression of potato | Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID ; Gil, M. J. | artículo |
openAccess | | 2020 | The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foods | Cofrades, Susana CSIC ORCID; Garcimartín, Alba; Gómez Estaca, Joaquín CSIC ORCID; Sánchez-Muniz, F. J.; Herranz, Beatriz CSIC ORCID ; Macho-Gonzalez, Adrián; Benedí, Juana; Álvarez, M. Dolores CSIC ORCID | artículo |
openAccess | | 2009 | The effect of long-term frozen storage on the quality of frozen and thawed mashed potatoes with added cryoprotectant mixtures | Fernández, Cristina CSIC; Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID | artículo |
openAccess | | 2006 | The effect of low-temperature blanching on the quality of fresh and frozen/thawed mashed potatoes | Fernández, Cristina CSIC; Álvarez, M. Dolores CSIC ORCID ; Canet, Wenceslao CSIC | artículo |
closedAccess | | 2005 | The effect of sample temperature on instrumental and sensory properties of mashed potato products | Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID ; Fernández, Cristina CSIC; Tortosa, M. E. | artículo |
closedAccess | | 2007 | The effect of temperature, geometry, gap and surface friction on oscillatory rheological properties of mashed potatoes | Álvarez, M. Dolores CSIC ORCID ; Canet, Wenceslao CSIC; Fernández, Cristina CSIC | artículo |
openAccess | | 2007 | The effect of test conditions on failure parameters during uniaxial compression of potato tissue | Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID ; Gil, M. J. | artículo |
closedAccess | | 2005 | The effect of the pre-treatments and the long and short-term frozen storage on the quality of raspberry (cv. Heritage) | Sousa, M. B.; Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID ; Tortosa, M. E. | artículo |
openAccess | | 2017 | The enrichment of mashed potatoes with extra virgin olive oil: the effects on textural, physical, structural and sensory characteristics | Álvarez, M. Dolores CSIC ORCID ; Canet, Wenceslao CSIC; Jiménez, M. José CSIC; Fernández, Cristina CSIC | capítulo de libro |
openAccess | | 2022 | The influence of cellulose ethers on the physico-chemical properties, structure and lipid digestibility of animal fat emulsions stabilized by soy protein | Cofrades, Susana CSIC ORCID; Saiz, Arancha CSIC; Pérez-Mateos, Miriam CSIC ORCID CVN ; Garcimartín, Alba; Redondo-Castillejo, Rocío; Bocanegra, Aranzazu; Benedí, Juana; Álvarez, M. Dolores CSIC ORCID | artículo |
openAccess | | 2022 | The influence of methylcellulose on rheological properties, structure and lipid digestibility of emulsions of pork fat estabilized by soy protein | Cofrades, Susana CSIC ORCID; Saiz, Arancha CSIC; Pérez-Mateos, Miriam CSIC ORCID CVN ; Garcimartín, Alba; Redondo-Castillejo, Rocío; Benedí, Juana; Álvarez, M. Dolores CSIC ORCID | póster de congreso |
openAccess | | 26-mar-2014 | Thermorheological characteristics of chickpea flour slurry as affected by moisture content | Álvarez, M. Dolores CSIC ORCID ; Fuentes, Raúl CSIC; Olivares, M. Dolores CSIC; Cuesta, Francisco Javier CSIC; Canet, Wenceslao CSIC | artículo |
openAccess | | 7-abr-2021 | Thermorheological characterization of healthier reduced-fat cocoa butter formulated by substitution with a Hydroxypropyl Methylcellulose (HPMC)-based oleogel | Álvarez, M. Dolores CSIC ORCID ; Cofrades, Susana CSIC ORCID; Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID | artículo |
openAccess | | 2013 | Time-independent and time-dependent rheological characterization of vegetable-based infant purees | Álvarez, M. Dolores CSIC ORCID ; Canet, Wenceslao CSIC | artículo |
openAccess | | 2022 | Transcriptomic analysis of CO2-treated strawberries (Fragaria vesca) with enhanced resistance to softening and oxidative stress at consumption | Olmo, Ivan del CSIC ORCID; Romero, Irene CSIC ORCID ; Álvarez, M. Dolores CSIC ORCID ; Tarradas, Rosa M. CSIC; Sánchez-Ballesta, M. Teresa CSIC ORCID ; Escribano, M. Isabel CSIC ORCID ; Merodio, Carmen CSIC ORCID | artículo |
openAccess | | 2019 | Understanding the crispy–crunchy texture of raw red pepper and its change with storage time | Álvarez, M. Dolores CSIC ORCID ; Velarde, Cristina; Barrios, Laura CSIC ORCID; Herranz, Beatriz CSIC ORCID | artículo |
closedAccess | | 2000 | Use of high-pressure-treated milk for the production of reduced-fat cheese | Molina, Elena CSIC ORCID ; Álvarez, M. Dolores CSIC ORCID ; Ramos González, María Mercedes CSIC ; Olano, Agustín CSIC ; López-Fandiño, Rosina CSIC ORCID | artículo |
closedAccess | | 2022 | Use of the foam-templated approach for obtaining healthier reduced saturated fat chocolates | Álvarez, M. Dolores CSIC ORCID ; Cofrades, Susana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Espert, María CSIC | póster de congreso |