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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | jul-2009 | Adhesion in fried battered nuggets: Performance of different hydrocolloids as predusts using three cooking procedures | Albert, Ángela CSIC; Pérez-Munuera, Isabel; Quiles, Amparo; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Hernando, Isabel | artículo |
| openAccess |  | may-2021 | Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence | González, Cristina M.; López García, Adrián; Llorca, Empar; Hernando, Isabel; Atienzar, Pedro CSIC ORCID ; Bermejo, Almudena; Moraga, Gemma; Quiles, Amparo | artículo |
| closedAccess |  | 2018 | Changes in bioactive compounds and microstructure in persimmon (Diospyros kaki L.) treated by high hydrostatic pressures during cold storage | García-Cayuela, Tomás CSIC ORCID; Quiles, Amparo; Hernando, Isabel; Welti-Chanes, Jorge; Cano, M. Pilar CSIC ORCID | artículo |
| closedAccess |  | 11-ene-2013 | Changes in the structure and antioxidant properties of onions by high pressure treatment | Vázquez-Gutiérrez, José Luis; Plaza, Lucía CSIC ORCID; Hernando, Isabel; Sánchez-Moreno, Concepción CSIC ORCID ; Quiles, Amparo; Ancos, Begoña de CSIC ORCID ; Cano, M. Pilar CSIC ORCID | artículo |
| closedAccess |  | jun-2020 | Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace | Diez-Sánchez, Elena; Llorca, Empar; Tárrega, Amparo CSIC ORCID; Fiszman, Susana CSIC ORCID ; Hernando, Isabel | artículo |
| closedAccess |  | ago-2011 | Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure | Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Hernando, Isabel; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 21-oct-2015 | Cuestionario C.A.T.A. como herramienta para la evaluación de la capacidad saciante de yogures con proteina añadida | Morell, Pere; Hernando, Isabel; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | nov-2017 | Designing added-protein yogurts: Relationship between in vitro digestion behavior and structure | Morell, Pere; Fiszman, Susana CSIC ORCID ; Llorca, Empar; Hernando, Isabel | artículo |
| openAccess |  | 24-jul-2020 | Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability | Bascuas, Santiago; Salvador, Ana CSIC ORCID; Hernando, Isabel; Quiles, Amparo | artículo |
| closedAccess |  | may-2010 | Dielectrical, microstructural and flow properties of sauce model systems based on starch, gums and salt | Guardeño, Luis M.; Catalá-Civera, José M.; Plaza-Gonzalez, P.; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Hernando, Isabel | artículo |
| closedAccess |  | sep-2007 | Eating quality of 'Flor de Invierno' pears: Chemical and structural aspects | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hernando, Isabel; Pérez-Munuera, Isabel; Quiles, Amparo; Lluch, María Ángeles; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | abr-2003 | Effect of batter formulation on lipid uptake during frying and lipid fraction of frozen battered squid | Llorca, Empar; Hernando, Isabel; Pérez-Munuera, Isabel; Quiles, Amparo; Fiszman, Susana CSIC ORCID ; Lluch, María Ángeles | artículo |
| closedAccess |  | jul-2010 | Effect of cooking time and ingredients on the performance of different starches in white sauces | Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Hernández-Carrión, María; Hernando, Isabel; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | dic-2001 | Effect of fermentation time on texture and microstructure of pickled carrots | Llorca, Empar; Puig, Ana; Hernando, Isabel; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Lluch, María Ángeles | artículo |
| closedAccess |  | nov-2001 | Effect of frying on the microstructure of frozen battered squid rings | Llorca, Empar; Hernando, Isabel; Pérez-Munuera, Isabel; Fiszman, Susana CSIC ORCID ; Lluch, María Ángeles | artículo |
| closedAccess |  | 18-oct-2017 | Empleo de cuestionarios C.A.T.A y de conocimientos sobre nutrición para la evaluación de bizcochos con distintas fibras dietéticas | Tárrega, Amparo CSIC ORCID; Morell, Pere; Fiszman, Susana CSIC ORCID ; Quiles, Amparo; Hernando, Isabel | póster de congreso |
| closedAccess |  | 23-ago-2015 | Flash profiling as a tool for determining enhanced satiating ability of yogurts | Morell, Pere; Hernando, Isabel; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | 2014 | High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality | Hernández-Carrión, María; Tárrega, Amparo CSIC ORCID; Hernando, Isabel; Fiszman, Susana CSIC ORCID ; Quiles, Amparo | artículo |
| closedAccess |  | 7-jun-2015 | How to enhance satiating ability: rheological and structural approaches related to oral processing of yogurt | Morell, Pere; Hernando, Isabel; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | dic-2015 | How is an ideal satiating yogurt described? A case study with added-protein yogurts | Morell, Pere; Piqueras-Fiszman, Betina; Hernando, Isabel; Fiszman, Susana CSIC ORCID | artículo |
