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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | 2015 | Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives | Altamirano Fortoul, Rossana CSIC ORCID; Hernández Muñoz, Pilar CSIC ORCID; Hernando, Isabel; Rosell, Cristina M. CSIC ORCID | artículo |
| closedAccess |  | mar-2005 | Microstructural study of frozen batter-coated squid rings prepared by an innovative process without a pre-frying step | Llorca, Empar; Hernando, Isabel; Pérez-Munuera, Isabel; Quiles, Amparo; Larrea, Virginia; Fiszman, Susana CSIC ORCID ; Lluch, María Ángeles | artículo |
| closedAccess |  | oct-2011 | Microwave heating effect on rheology and microstructure of white sauces | Guardeño, Luis M.; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID ; Quiles, Amparo; Hernando, Isabel | artículo |
| closedAccess |  | jun-2015 | New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study | Hernández-Carrión, María; Sanz Taberner, Teresa CSIC ORCID; Hernando, Isabel; Llorca, Empar; Fiszman, Susana CSIC ORCID ; Quiles, Amparo | artículo |
| openAccess |  | 6-mar-2017 | Oil-in-water emulsions stabilised by cellulose ethers: Stability, structure and: In vitro digestion | Borreani, Jennifer; Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Quiles, Amparo; Hernando, Isabel | artículo |
| openAccess |  | 1-abr-2020 | Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace | Diez-Sánchez, Elena; Martínez, Antonio CSIC ORCID; Rodrigo, Dolores; Quiles, Amparo; Hernando, Isabel | artículo |
| closedAccess |  | 15-jun-2008 | Performance of different hydrocolloids used as dusting in battered fried nuggets | Hernando, Isabel; Pérez-Munuera, Isabel; Fiszman, Susana CSIC ORCID ; Salvador, Ana CSIC ORCID; Albert, Ángela CSIC | póster de congreso |
|  | 15-jun-2008 | Performance of different hydrocolloids used as dusting in battered fried nuggets | Hernando, Isabel; Pérez-Munuera, Isabel; Fiszman, Susana CSIC ORCID ; Salvador, Ana CSIC ORCID; Albert, Ángela CSIC | póster de congreso |
| closedAccess |  | jun-2015 | Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food | Hernández-Carrión, María; Varela, Paula CSIC; Hernando, Isabel; Fiszman, Susana CSIC ORCID ; Quiles, Amparo | artículo |
| openAccess |  | 2019 | Phenolic compounds, microstructure and viscosity of onion and apple products subjected to in vitro gastrointestinal digestion | Herranz, Beatriz CSIC ORCID ; Fernández-Jalao, Irene CSIC; Álvarez, M. Dolores CSIC ORCID ; Quiles, Amparo; Sánchez-Moreno, Concepción CSIC ORCID ; Hernando, Isabel; Ancos, Begoña de CSIC ORCID | artículo |
| openAccess |  | may-2007 | Rebuilding gluten network of damaged wheat by means of glucose oxidase treatment | Bonet, Arturo; Rosell, Cristina M. CSIC ORCID ; Pérez Munuera, Isabel; Hernando, Isabel | artículo |
| closedAccess |  | sep-2010 | Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review | Oms-Oliu, Gemma; Rojas-Graü, M. Alejandra; Alandes González, Laura; Varela, Paula CSIC; Soliva Fortuny, Robert; Hernando, Isabel; Pérez-Munuera, Isabel; Fiszman, Susana CSIC ORCID ; Martín Belloso, Olga | artículo de revisión |
| openAccess |  | 27-ene-2017 | Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions | Espert, María CSIC; Borreani, J.; Hernando, Isabel; Quiles, A.; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID | artículo |
| closedAccess |  | 27-oct-2010 | Rheological and microestructural properties of microwave thawed white sauces | Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Ibáñez, Elvira; Guardeño, Luis M.; Hernando, Isabel; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | 2006 | Rheology and microstructure of custard model systems with cross-linked waxy maize starch | Vélez Ruiz, Jorge; Hernando, Isabel; González Tomás, Luis; Pérez-Munuera, Isabel; Quiles, Amparo; Tárrega, Amparo CSIC ORCID; Lluch, María Ángeles; Costell Ibáñez, Elvira CSIC | artículo |
| openAccess |  | 3-abr-2017 | Structural changes in biscuits made with cellulose emulsions as fat replacers | Sanz Taberner, Teresa CSIC ORCID; Quiles, Amparo; Salvador, Ana CSIC ORCID; Hernando, Isabel | artículo |
| openAccess |  | 29-may-2019 | Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat source | Espert, María CSIC; Borreani, J.; Hernando, Isabel; Quiles, A.; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID | artículo |
| openAccess |  | 2013 | Texture of Bread Crust: Puncturing Settings Effect and Its Relationship to Microstructure | Altamirano Fortoul, Rossana CSIC ORCID; Hernando, Isabel; Rosell, Cristina M. CSIC ORCID | artículo |
| closedAccess |  | 5-jul-2010 | Texture perceived on inulin-enriched low-fat semisolid dairy desserts. Rheological and structural basis | Bayarri, Sara CSIC; González Tomás, Luis; Hernando, Isabel; Lluch, María Ángeles; Costell Ibáñez, Elvira CSIC | póster de congreso |
| closedAccess |  | jun-2011 | Texture perceived on inulin-enriched low-fat semisolid dairy desserts. Rheological and structural basis | Bayarri, Sara CSIC; González Tomás, Luis; Hernando, Isabel; Lluch, María Ángeles; Costell Ibáñez, Elvira CSIC | artículo |
