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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | mar-2013 | Salt reduction in slow fermented sausages affects the generation of aroma active compounds | Corral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| closedAccess |  | 11-ago-2013 | Sensations perceived at different stages of the oral processing of biscuits. Use of Free Choice Profile | Tarancón, Paula CSIC; Tárrega, Amparo CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| openAccess |  | 28-abr-2010 | Sensory acceptability of slow fermented sausages based on fat content and ripening time | Olivares Sevilla, Alicia CSIC; Navarro Fabra, José Luis CSIC ORCID; Salvador, Ana CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
|  | mar-2010 | Sensory Properties Determined by Starch Type in White Sauces: Effects of Freeze/Thaw and Hydrocolloid Addition | Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID | artículo |
|  | mar-2010 | Sensory Properties Determined by Starch Type in White Sauces: Effects of Freeze/Thaw and Hydrocolloid Addition | Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 7-ago-2005 | Sensory shelf life of "Flor de Invierno" pears. Influence of controlled atmosphere refrigerated storage | Varela, Paula CSIC; Baixauli, Raquel CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | mar-2007 | Shelf life estimation of brown pan bread: A consumer approach | Giménez, Ana; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Ares, Gastón; Fiszman, Susana CSIC ORCID ; Garitta, Lorena | artículo |
| closedAccess |  | oct-2008 | Shelf-life estimation of 'Fuji' apples. II. The behavior of recently harvested fruit during storage at ambient conditions | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | oct-2005 | Shelf-life estimation of 'Fuji' apples: Sensory characteristics and consumer acceptability | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| closedAccess |  | 16-mar-2005 | Shelf-life of Fuji apples. Sensory and physical characterization | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| openAccess |  | 2-ago-2023 | Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties | Wang, Qi; Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz, Teresa | artículo |
| openAccess | | 6-mar-2024 | Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry | Wang, Q.; Bobadilla, Silvia; Espert, María CSIC; SANZ TABERNER, MARIA TERESA ; Salvador, Ana CSIC ORCID | 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 |
| closedAccess |  | 27-oct-2010 | Sucralose and polydextrose as replacers of sucrose in muffins | Martínez-Cervera, Sandra; Laguna Cruañes, Laura CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | 5-sep-2010 | Suitability of temperal dominante of sensations (TDS) for identifying in-mouth perception of fish nuggets by three different methods | Albert, Ángela CSIC; Salvador, Ana CSIC ORCID; Cordelle, S.; Schilch, P.; Fiszman, Susana CSIC ORCID | póster de congreso |
| closedAccess |  | 5-sep-2010 | Suitability of temporal dominante of sensations (TDS) for identifying in-mouth perception of fish nuggets cooked by three different methods | Albert, Ángela CSIC; Salvador, Ana CSIC ORCID; Cordelle, S.; Schilch, P.; Fiszman, Susana CSIC ORCID | póster de congreso |
| openAccess |  | 1-mar-2023 | Sunflower Oil-based Oleogel as Fat Replacer in Croissants: Textural and Sensory Characterisation | Espert, María CSIC; Wang, Q.; Sanz, Teresa; Salvador, Ana CSIC ORCID | artículo |
| closedAccess |  | sep-2005 | Survival analysis applied to sensory shelf life of yogurts - II: Spanish formulations | Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Curia, Ana; Hough, Guillermo | artículo |
| closedAccess |  | ene-2008 | Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch | Baixauli, Raquel CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
