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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | 9-nov-2011 | Carboxymethyl cellulose as thickener and stabilizer in o/w emulsions | Arancibia, Carla; Costell Ibáñez, Elvira CSIC ; Bayarri, Sara CSIC | póster de congreso |
| closedAccess |  | 9-nov-2011 | Carboxymethyl cellulose as thickener and stabilizer in o/w emulsions | Arancibia, Carla; Costell Ibáñez, Elvira CSIC ; Bayarri, Sara CSIC | póster de congreso |
| closedAccess |  | jun-2015 | Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content | Arancibia, Carla; Castro, C.; Jublot, Lionel; Costell Ibáñez, Elvira CSIC ; Bayarri, Sara CSIC | artículo |
| closedAccess |  | dic-2013 | Combining Cluster Analysis, Surface Response Methodology and JAR Scales to Increase Consumer Input in Optimizing Acceptability of a High-Protein Soy Dessert | Arancibia, Carla; Bayarri, Sara CSIC; Costell Ibáñez, Elvira CSIC | artículo |
| closedAccess |  | 7-mar-2013 | Comparing Carboxymethyl Cellulose and Starch as Thickeners in Oil/Water Emulsions. Implications on Rheological and Structural Properties | Arancibia, Carla; Bayarri, Sara CSIC; Costell Ibáñez, Elvira CSIC | artículo |
| openAccess |  | 1-mar-2010 | Comparing λ-carrageenan and an inulin blend as fat replacers in carboxymethyl cellulose dairy desserts. Rheological and sensory aspects | Bayarri, Sara CSIC; Chulia, Isabel; Costell Ibáñez, Elvira CSIC | artículo |
| closedAccess |  | ago-2008 | Consumer attitudes and opinions toward functional foods: A focus group study | Barrios, Edith X.; Bayarri, Sara CSIC; Carbonell, Inmaculada CSIC ORCID; Izquierdo Faubel, Luis CSIC; Costell Ibáñez, Elvira CSIC | artículo |
| closedAccess |  | 9-sep-2012 | Consumers response to nutritional facts. Is it influenced by the individual interest in eating healthily? A spreadable cheese case study | Carbonell, Inmaculada CSIC ORCID; Costell Ibáñez, Elvira CSIC ; Bayarri, Sara CSIC | póster de congreso |
| closedAccess |  | ene-2001 | Diffusion of sucrose and aspartame in kappa-carrageenan and gellan gum gels | Bayarri, Sara CSIC; Rivas, Iván; Costell Ibáñez, Elvira CSIC ; Durán, Luis | artículo |
| closedAccess |  | oct-2006 | Effect of addition of sucrose and aspartame on the compression resistance of hydrocolloids gels | Bayarri, Sara CSIC; Izquierdo Faubel, Luis CSIC; Durán, Luis; Costell Ibáñez, Elvira CSIC | artículo |
| closedAccess |  | oct-2015 | Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts | Arancibia, Carla; Bayarri, Sara CSIC; Costell Ibáñez, Elvira CSIC | artículo |
| closedAccess |  | ene-2005 | Effect of substitution of aspartame for sucrose on instrumental texture profile of hydrocolloids gelled systems | Bayarri, Sara CSIC; Durán, Luis; Izquierdo Faubel, Luis CSIC; Costell Ibáñez, Elvira CSIC | artículo |
| closedAccess |  | jun-2015 | Effects of Xanthan Gum Additions on the Viscoelasticity, Structure and Storage Stability Characteristics of Prebiotic Custard Desserts | Zapata Noreña, Caciano P.; Bayarri, Sara CSIC; Costell Ibáñez, Elvira CSIC | artículo |
| openAccess |  | may-2011 | Fat replacers in low-fat carboxymethyl cellulose dairy beverages: Color, rheology, and consumer perception | Arancibia, Carla; Costell Ibáñez, Elvira CSIC ; Bayarri, Sara CSIC | artículo |
| closedAccess |  | jul-2011 | Flavor release and sensory characteristics of o/w emulsions. Influence of composition, microstructure and rheological behavior | Arancibia, Carla; Jublot, Lionel; Costell Ibáñez, Elvira CSIC ; Bayarri, Sara CSIC | artículo |
| closedAccess |  | may-2007 | Flavour release and perception from model dairy custards | González Tomás, Luis; Bayarri, Sara CSIC; Taylor, Andrew J.; Costell Ibáñez, Elvira CSIC | artículo |
| closedAccess |  | 21-sep-2011 | Flavour release and perception of dairy desserts with different texture. Influence of fat content and thickener | Arancibia, Carla; Castro, C.; Jublot, Lionel; Costell Ibáñez, Elvira CSIC ; Bayarri, Sara CSIC | póster de congreso |
| closedAccess |  | 5-sep-2010 | Flavour release and sensory perception of o/w emulsions with different thickeners | Bayarri, Sara CSIC; Arancibia, Carla; Jublot, Lionel; Costell Ibáñez, Elvira CSIC | póster de congreso |
| closedAccess |  | jun-2009 | Flow behaviour of inulin-enriched dairy desserts: Influence of inulin average chain length | González Tomás, Luis; Bayarri, Sara CSIC; Coll-Marqués, José; Costell Ibáñez, Elvira CSIC | artículo |
| closedAccess |  | dic-2011 | Flow properties of carboxymethylcellulose dairy systems with different fat content | Bayarri, Sara CSIC; Costell Ibáñez, Elvira CSIC | artículo |
