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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | 2012 | Effect of alkalis on konjac glucomannan gels for use as potential gelling agents in restructured seafood products | Herranz, Beatriz CSIC ORCID ; Tovar, C. A.; Sólo de Zaldívar, M. Beatriz CSIC ; Borderías, A. Javier CSIC ORCID | artículo |
| closedAccess |  | 1992 | Effect of different storage methods on some functional properties of sardine muscle | Huidobro, Almudena; Pardo, Maria Victoria; Borderías, A. Javier CSIC ORCID ; Tejada Yábar, Margarita CSIC | artículo |
| openAccess |  | 2022 | Effect of different technological factors on the gelation of a low-lectin bean protein isolate | Moreno Conde, Helena María CSIC ORCID; Díaz, M. Teresa; Borderías, A. Javier CSIC ORCID ; Domínguez-Timón, Fátima CSIC; Varela, Alejandro; Tovar, C. A.; Pedrosa, Mercedes M. | artículo |
| closedAccess |  | 2014 | Effect of freezing and cooking on the texture and electrophoretic pattern of the proteins of octopus arms (Octopus vulgaris) | Efecto de la congelación y cocción sobre la textura y patrón electroforético de las proteínas de brazos de pulpo (Octopus vulgaris) | Reyes, G.; Nirchio, M.; Bello, R.; Borderías, A. Javier CSIC ORCID | artículo |
| closedAccess |  | 2014 | Effect of freezing and frozen storage on restructured FISH prototypes made withglucomannan and FISH mince | Sólo de Zaldívar, M. Beatriz CSIC ; Herranz, Beatriz CSIC ORCID ; Borderías, A. Javier CSIC ORCID ; Tovar, C. A. | artículo |
| openAccess |  | 2021 | Effect of frozen storage on the viscoelastic properties of mixed legume-surimi gels | Moreno Conde, Helena María CSIC ORCID; Borderías, A. Javier CSIC ORCID ; Tovar, C. A. | artículo |
| closedAccess |  | 1996 | Effect of heating temperature and sodium chloride concentration on ultrastructure and texture of gels made from giant squid (Dosidicus gigas) with addition of starch, l-carrageenan and egg white | Gómez Guillén, M. C. CSIC ORCID; Solas, M. Teresa; Borderías, A. Javier CSIC ORCID ; Montero García, Pilar CSIC ORCID | artículo |
| closedAccess |  | 1996 | Effect of heating temperature and sodium chloride concentration on ultrastructure and texture of gels made from giant squid (Dosidicus gigas) with addition of starch, ι-carrageenan and egg white | Gómez Guillén, M. C. CSIC ORCID; Solas, M. Teresa; Borderías, A. Javier CSIC ORCID ; Montero García, Pilar CSIC ORCID | artículo |
| closedAccess |  | 2014 | Effect of High Pressure and/or Temperature over Gelation of Isolated Hake Myofibrils | Cando, Deysi CSIC; Moreno Conde, Helena María CSIC ORCID; Tovar, C. A.; Herranz, Beatriz CSIC ORCID ; Borderías, A. Javier CSIC ORCID | artículo |
| closedAccess |  | 2015 | Effect of high pressure on reduced sodium chloride surimi gels | Cando, Deysi CSIC; Herranz, Beatriz CSIC ORCID ; Borderías, A. Javier CSIC ORCID ; Moreno Conde, Helena María CSIC ORCID | artículo |
| openAccess |  | 2019 | Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat | Moreno Conde, Helena María CSIC ORCID; Martínez, M. A.; Borderías, A. Javier CSIC ORCID | comunicación de congreso |
| closedAccess |  | 2020 | Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat | Martínez-Maldonado, M. A.; Velazquez, G.; Ramírez de León, José Alberto; Borderías, A. Javier CSIC ORCID ; Moreno Conde, Helena María CSIC ORCID | artículo |
| closedAccess |  | 2016 | Effect of high pressure treatment on the structural, mechanical and rheological properties of glucomannan gels | Moreno Conde, Helena María CSIC ORCID; Herranz, Beatriz CSIC ORCID ; Borderías, A. Javier CSIC ORCID ; Tovar, C. A. | artículo |
| closedAccess |  | 2013 | Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi | Herranz, Beatriz CSIC ORCID ; Tovar, C. A.; Borderías, A. Javier CSIC ORCID ; Moreno Conde, Helena María CSIC ORCID | artículo |
| openAccess |  | 2013 | Effect of high-pressure on the viscoelastic properties of aqueous glucomannan dispersions | Bargiela, Verónica; Herranz, Beatriz CSIC ORCID ; Borderías, A. Javier CSIC ORCID ; Tovar, C. A. | capítulo de libro |
| openAccess |  | 2014 | Effect of KGM deacetylation on the physicochemical rheological and structural properties of glucomannan gels. | Sólo de Zaldívar, M. Beatriz CSIC ; Tovar, C. A.; Borderías, A. Javier CSIC ORCID | artículo |
| openAccess |  | 2017 | Effect of long-term frozen storage on the rheological properties of pressurized glucomannan gels | Herranz, Beatriz CSIC ORCID ; Piñeiro, Lorena; Borderías, A. Javier CSIC ORCID ; Tovar, C. A. | artículo |
| embargoedAccess |  | 1-ene-2021 | Effect of microbial transglutaminase on the production of fish myofibrillar and vegetable protein-based products | Moreno Conde, Helena María CSIC ORCID; Pedrosa, M. M.; Tovar, C. A.; Borderías, A. Javier CSIC ORCID | capítulo de libro |
| closedAccess |  | 1991 | Effect of pH and the presence of NaCl on some hydration properties of collagenous material from trout (Salmo irideus Gibb) muscle and skin | Montero García, Pilar CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Borderías, A. Javier CSIC ORCID | artículo |
| closedAccess |  | 1990 | Effect of rigor mortis and ageing on collagen in trout (Salmo irideus) muscle | Montero García, Pilar CSIC ORCID ; Borderías, A. Javier CSIC ORCID | artículo |
