Mostrando resultados 13 a 24 de 24
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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | 2-abr-2019 | Impact of structure on in vitro fragmentation and starch hydrolysis of oat biscuits | Gamero, Amparo CSIC ORCID; Rizo, Arantxa; Nguyen, Quoc Cuong; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | póster de congreso |
| openAccess |  | 16-abr-2019 | Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features | Rizo, Arantxa; Jiménez-Pérez, I.; Camacho García, A.; Fiszman, Susana CSIC ORCID ; Pérez-Soriano, P.; Tárrega, Amparo CSIC ORCID | artículo |
| openAccess |  | 6-dic-2018 | Influence of fading duration on TCATA evaluation | Rizo, Arantxa; Vidák; K.; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | artículo |
| openAccess |  | 12-jun-2023 | Mechanical and Sensory Properties of Pulse Gels in the Development of New Plant Based Food | Moussaoui, Djemaa; González Velasco, Mónica CSIC; Rizo, Arantxa; Chaya, Carolina; Tárrega, Amparo CSIC ORCID | artículo |
| openAccess |  | 1-jul-2018 | Monitoring oral activity progress during cookie eating by a motion capture video system | Rizo, Arantxa; Jiménez-Pérez, I.; Camacho García, A.; Fiszman, Susana CSIC ORCID ; Pérez-Soriano, P.; Tárrega, Amparo CSIC ORCID | póster de congreso |
| openAccess |  | 15-abr-2020 | Oral processing and dynamics of texture perception in commercial gluten-free breads | Puerta, Patricia CSIC ORCID; Laguna Cruañes, Laura CSIC ORCID; Villegas, Beatriz CSIC; Rizo, Arantxa; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | artículo |
| closedAccess |  | 2-abr-2019 | Oral processing and dynamics of texture perception of gluten-free breads | Puerta, Patricia CSIC ORCID; Rizo, Arantxa; Villegas, Beatriz CSIC; Santillana, E.; Laguna Cruañes, Laura CSIC ORCID; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | póster de congreso |
| closedAccess |  | 4-abr-2017 | Particle size and saliva uptake during eating of cooked hams with different initial mechanical properties | Peña, Esmeralda; Rizo, Arantxa; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | póster de congreso |
| openAccess |  | 1-may-2019 | Potential impact of oat ingredient type on oral fragmentation of biscuits and oro-digestibility of starch—an In vitro approach | Gamero, Amparo CSIC ORCID; Nguyen, Quoc Cuong; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID; Rizo, Arantxa | artículo |
| openAccess |  | 1-mar-2018 | Relating texture perception of cooked ham to the bolus evolution in the mouth | Rizo, Arantxa; Peña, Esmeralda; Alarcón Rojo, Alma Delia; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | artículo |
| closedAccess |  | 20-ago-2017 | Relating texture perception of cooked ham to the evolution of bolus in mouth | Peña, E.; Rizo, Arantxa; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | póster de congreso |
| closedAccess |  | ago-2017 | Sensory space of battered surimi rings: Key features determined by Flash Profiling | Tárrega, Amparo CSIC ORCID; Rizo, Arantxa; Fiszman, Susana CSIC ORCID | artículo |
