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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | 2017 | A comparison of gluten wheat flour functionality versus gluten-free chickpea flour, and their mixtures, in the oscillatory, transient, and steady rheological properties of muffin batters | Herranz, Beatriz CSIC ORCID ; Cuesta, Francisco Javier CSIC; Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID | capítulo de libro |
| closedAccess |  | 2002 | A comparison of various rheological properties for modelling the kinetics of thermal softening of potato tissue (c.v. Monalisa) by water cooking and pressure steaming | Álvarez, M. Dolores CSIC ORCID ; Canet, Wenceslao CSIC | artículo |
| openAccess |  | may-2011 | A rheological characterisation of mashed potatoes enriched with soy protein isolate | Álvarez, M. Dolores CSIC ORCID ; Fernández, Cristina CSIC; Olivares, M. Dolores CSIC; Canet, Wenceslao CSIC | artículo |
| openAccess |  | 2021 | Applicability of High Hydrostatic Pressure (HHP) to develop a ready-to-eat chickpea flour purée or cream with high protein content | Álvarez, M. Dolores CSIC ORCID ; Canet, Wenceslao CSIC; Campos, Gema CSIC; Herranz, Beatriz CSIC ORCID | capítulo de libro |
|  | 2005 | Blanching 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 |
| closedAccess |  | 2014 | Changes 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 |
| closedAccess |  | 2013 | Chapter 1: Descriptive Sensory Analysis of Food: Conventional versus Innovative Methodologies | Jiménez, M. José CSIC; Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID | capítulo de libro |
| openAccess |  | 2016 | Characterisation of chickpea flour-based gluten-free batters and muffins with added biopolymers: rheological, physical and sensory properties | Herranz, Beatriz CSIC ORCID ; Canet, Wenceslao CSIC; Jiménez, M. José CSIC; Fuentes, Raúl CSIC; Álvarez, M. Dolores CSIC ORCID | artículo |
| openAccess |  | 2017 | Characterization of commercial Spanish hummus formulation: Nutritional composition, rheology, and structure | Álvarez, M. Dolores CSIC ORCID ; Fuentes, Raúl CSIC; Guerrero, Gonzalo CSIC; Canet, Wenceslao CSIC | artículo |
| closedAccess |  | 2000 | Characterization of the frying process of fresh and blanched potato strips using response surface methodology | Álvarez, M. Dolores CSIC ORCID ; Morillo,M. J.; Canet, Wenceslao CSIC | artículo |
| openAccess |  | jul-2010 | Comparative characterization of dietary fibre enriched frozen/thawed mashed potatoes | Álvarez, M. Dolores CSIC ORCID ; Fernández, Cristina CSIC; Olivares, M. Dolores CSIC; Canet, Wenceslao CSIC | artículo |
| closedAccess |  | 1987 | Comparison of several blanching methods on the texture and ascorbic acid of frozen potatoes | Canet, Wenceslao CSIC; Hill, Margaret A. | artículo |
| openAccess | | 2005 | Comparisons of methods for measuring yield stresses in potato puree: Effect of temperature and freezing | Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID ; Fernández, Cristina CSIC; Luna, Pilar CSIC ORCID | artículo |
| openAccess | | 1988 | Conservación frigorífica de plátano canario (Musa cavendishii, var. enana) en atmósferas de muy bajo nivel de etileno | Plaza, José L. de la; Alique, Rafael CSIC; Merodio, Carmen CSIC ORCID ; Canet, Wenceslao CSIC; Calvo, M. L. | artículo |
| openAccess |  | 2016 | Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients | Jiménez, M. José CSIC; Tárrega, Amparo CSIC ORCID; Fuentes, Raúl CSIC; Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID | artículo |
| openAccess |  | 2017 | Corn starch and egg white enriched gluten-free chickpea flour batters: physical, functional and rheological properties | Herranz, Beatriz CSIC ORCID ; Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID | artículo |
| closedAccess |  | 2013 | Descriptive Sensory Analysis of Food: Conventional versus Innovative Methodologies | Jiménez, M. José CSIC; Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID | capítulo de libro |
| closedAccess |  | 1988 | Determination of the moisture content of some fruits and vegetables by microwave heating | Canet, Wenceslao CSIC | artículo |
| closedAccess |  | 2015 | Distinctive Viscoelastic Behaviour and Sensory Features Introduced by Inulin/Extra Virgin Olive Oil Blends in Mashed Potatoes: Effects of Ingredients Ratio and Freeze/Thaw Cycle | Jiménez, M. José CSIC; Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID | capítulo de libro |
| closedAccess |  | 2012 | Dynamic rheology and sensory properties determined by inulin/extra virgin olive oil blends in mashed potatoes: Effects of hydrocolloids addition and freeze/thaw | Jiménez, M. José CSIC; Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID | capítulo de libro |
