| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess |  | 2013 | Chapter 1: Descriptive Sensory Analysis of Food: Conventional versus Innovative Methodologies | Jiménez, M. José  ; Canet, Wenceslao ; Álvarez, M. Dolores | 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 ; Canet, Wenceslao ; Jiménez, M. José ; Fuentes, Raúl ; Álvarez, M. Dolores | Artículo |
| openAccess |  | 2016 | Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients | Jiménez, M. José ; Tárrega, Amparo ; Fuentes, Raúl ; Canet, Wenceslao ; Álvarez, M. Dolores | Artículo |
| closedAccess |  | 2013 | Descriptive Sensory Analysis of Food: Conventional versus Innovative Methodologies | Jiménez, M. José ; Canet, Wenceslao ; Álvarez, M. Dolores | Capítulo de libro |
| 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 ; Canet, Wenceslao ; Álvarez, M. Dolores | 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 ; Canet, Wenceslao ; Álvarez, M. Dolores | Capítulo de libro |
| openAccess |  | 2017 | End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white | Álvarez, M. Dolores ; Herranz, Beatriz ; Jiménez, M. José ; Canet, Wenceslao | Artículo |
| closedAccess |  | 2015 | FORMULATION DEVELOPMENT OF A NEW CHICKPEA GEL USING RESPONSE SURFACE METHODOLOGY AND INSTRUMENTAL AND SENSORY DATA | Canet, Wenceslao ; Jiménez, M. José ; Fuentes, Raúl ; Álvarez, M. Dolores | Artículo |
| closedAccess |  | 2017 | Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties | Freire, María; Cofrades, Susana ; Serrano-Casas, V.; Pintado, T. ; Jiménez, M. José ; Jiménez Colmenero, Francisco | Artículo |
| openAccess |  | 2017 | Respuesta de consumidores a magdalenas sin gluten elaboradas con harina de garbanzo y almidón de maíz | Jiménez, M. José ; Canet, Wenceslao ; Herranz, Beatriz ; Álvarez, M. Dolores | Póster |
| closedAccess |  | 2014 | Rheology, Texture and Functionality of Soy Protein Isolate-Based Potato Puree: Instrumental, Sensory and Structural Relationships | Álvarez, M. Dolores ; Canet, Wenceslao ; Jiménez, M. José | Capítulo de libro |
| closedAccess |  | 2013 | Sensory and texture properties of mashed potato incorporated with inulin and olive oil blends | Álvarez, M. Dolores ; Fernández, Cristina; Olivares, M. Dolores ; Jiménez, M. José ; Canet, Wenceslao | Artículo |
| closedAccess |  | 2013 | SENSORY DESCRIPTION OF POTATO PUREE ENRICHED WITH INDIVIDUAL FUNCTIONAL INGREDIENTS AND THEIR BLENDS | Jiménez, M. José ; Canet, Wenceslao ; Álvarez, M. Dolores | Artículo |
| openAccess |  | 2011 | TEXTURE OF EXTRA VIRGIN OLIVE OIL-ENRICHED MASHED POTATOES: SENSORY, INSTRUMENTAL AND STRUCTURAL RELATIONSHIPS | Álvarez, M. Dolores ; Fernández, Cristina; Jiménez, M. José ; Canet, Wenceslao | Artículo |
| closedAccess |  | 2012 | Texture perception determined by soy protein isolate and inulin addition in potato puree: links with mechanical and microstructural features | Álvarez, M. Dolores ; Canet, Wenceslao ; Jiménez, M. José ; Olivares, M. Dolores ; Barrios, Laura | Artículo |
| openAccess |  | 2017 | The enrichment of mashed potatoes with extra virgin olive oil: the effects on textural, physical, structural and sensory characteristics | Álvarez, M. Dolores ; Canet, Wenceslao ; Jiménez, M. José ; Fernández, Cristina | Capítulo de libro |
