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Browsing by Author Salvador, Ana

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RightsPreviewIssue DateTitleAuthor(s)Type
closedAccess2008 Alimentaria-Bauxali.pdf.jpg2008Acceptability of muffins with resistant starch (RS)Baixauli, Raquel; Salvador, Ana ; Fiszman, Susana artículo
openAccessJTextStudies2020-Dias.pdf.jpg11-Oct-2019Acoustic settings combination as a sensory crispness indicator of dry crispy foodDias-Faceto, Liara S.; Salvador, Ana ; Conti-Silva, Ana C.artículo
closedAccess2003_eurocarne-Sanz.pdf.jpg2003Alimentos rebozados congelados sin prefritura: una nueva alternativa más sana y respetuosa con el medio ambienteSanz Taberner, Teresa ; Salvador, Ana ; Fiszman, Susana artículo
openAccessLWT2020-Espert.pdf.jpg17-Sep-2019Cellulose ether emulsions as fat source in cocoa creams: Thermorheological properties (flow and viscoelasticity)Espert, María ; Salvador, Ana ; Sanz Taberner, Teresa ; Hernández, María Joséartículo
embargoedAccessFH2020-Espert.pdf.jpg9-Jun-2020Cellulose ether oleogels obtained by emulsion-templated approach without additional thickenersEspert, María ; Salvador, Ana ; Sanz Taberner, Teresa artículo
openAccessAntmann-Food Quality and Preference-2010.pdf.jpgJan-2011Consumers’ texture vocabulary: Results from a free listing study in three Spanish-speaking countriesAntmann, Gabriela; Ares, Gastón; Varela, Paula ; Salvador, Ana ; Coste, Beatriz; Fiszman, Susana artículo
openAccessfsufs-04-00111.pdf.jpg24-Jul-2020Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural StabilityBascuas, Santiago; Salvador, Ana ; Hernando, Isabel; Quiles, Amparoartículo
openAccess2019FChemistry-Tazrart.pdf.jpg7-Nov-2018Effect of broad bean (Vicia faba) addition on starch properties and texture of dry and fresh pastaTazrart, Karima; Zaidi, Farid; Salvador, Ana ; Haros, Monika  artículo
openAccessFood control-2014-Corral.pdf.jpg2014Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeastCorral, Sara ; Salvador, Ana ; Belloch, Carmela ; Flores Llovera, Mónica  artículo
openAccess2016 Meat Sci 116 140-150.pdf.jpg2-Feb-2016Effect of the use of entire male fat in the production of reduced salt fermented sausagesCorral, Sara ; Salvador, Ana ; Flores Llovera, Mónica  artículo
openAccessFood Hydrocolloids-Espert.pdf.jpg15-Feb-2018Effect of xanthan gum on palm oil in vitro digestion. Application in starch-based filling creamsEspert, Maria; Constantinescu, L.; Sanz Taberner, Teresa ; Salvador, Ana artículo
openAccessEnriching Artemia nauplii-Viciano et al 2015.pdf.jpgMay-2015Enriching Artemia nauplii with a high DHA-containing lipid emulsion: Search for an optimal protocolViciano, Elena ; Monroig, Óscar ; Salvador, Ana ; Amat, Francisco ; Fiszman, Susana ; Navarro, Juan Carlos  artículo
openAccessJ. of Dairy Science 2011, 94 (7).pdf.jpgJul-2011Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucanElizaquível, P.; Sánchez Moragas, Gloria ; Salvador, Ana ; Fiszman, Susana ; Dueñas, María Teresa; López, Paloma  ; Fernández de Palencia, P. ; Aznar, Rosa artículo
openAccessES2408690A1.pdf.jpg21-Jun-2013Fabricación y aplicación de emulsión sustituta de grasaSanz Taberner, Teresa ; Salvador, Ana ; Fiszman, Susana ; Laguna Cruañes, Laura solicitud de patente
openAccessJFunctFoods2019-Espert.pdf.jpg16-Jan-2019Functionality of low digestibility emulsions in cocoa creams. Structural changes during in vitro digestion and sensory perceptionEspert, Maria; Bresciani, A.; Sanz Taberner, Teresa ; Salvador, Ana artículo
openAccessFood Control-2015-Corral.pdf.jpg2015Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculationCorral, Sara ; Salvador, Ana ; Belloch, Carmela ; Flores Llovera, Mónica  artículo
openAccessFood Function-2016.pdf.jpg3-Aug-2016In vitro digestibility of highly concentrated methylcellulose O/W emulsions: Rheological and structural changesEspert, María ; Salvador, Ana ; Sanz Taberner, Teresa artículo
openAccessWO2013064712A1.pdf.jpg10-May-2013Manufacture and applicatio of a fat-substitute emulsionSanz Taberner, Teresa ; Salvador, Ana ; Fiszman, Susana ; Laguna Cruañes, Laura patente
closedAccess2017 Eurocarne 259 pp 112-118 Flores et al.pdf.jpg2017Mejora del aroma de embutidos curados madurados reformulados y fabricados con grasa de machos enteros mediante el empleo de levadurasFlores Llovera, Mónica  ; Corral, Sara ; Salvador, Ana ; Belloch,Carmelaartículo
openAccessWO_2003_101228_A1.pdf.jpg11-Dec-2003Method of preparing a frozen, battered food productFiszman, Susana ; Salvador, Ana ; Sanz Taberner, Teresa ; Lluch, María Angeles; Castellano, José Vicente; Camps Herrero, José Luis; Gamero, Manuelpatente