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closedAccess2003_eurocarne-Sanz.pdf.jpg2003Alimentos rebozados congelados sin prefritura: una nueva alternativa más sana y respetuosa con el medio ambienteSanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCIDartículo
openAccessfoods-10-01806.pdf.jpg5-Aug-2021ATR-FTIR Spectroscopy Combined with Multivariate Analysis Successfully Discriminates Raw Doughs and Baked 3D-Printed Snacks Enriched with Edible Insect PowderGarcía-Gutiérrez, Nerea; Mellado-Carretero, Jorge; Bengoa, Christophe; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Wang, Junjing; Ferrando, Montse; Güell, Carme; de Lamo-Castellví, Silviaartículo
openAccessLWT2020-Espert.pdf.jpg17-Sep-2019Cellulose ether emulsions as fat source in cocoa creams: Thermorheological properties (flow and viscoelasticity)Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Hernández, María Joséartículo
openAccessFH2020-Espert.pdf.jpg9-Jun-2020Cellulose ether oleogels obtained by emulsion-templated approach without additional thickenersEspert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCIDartículo
openAccess26-Mar-2012Development and quality of rice flour-based gluten-free muffinsMatos, María Estela CSIC; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID; Rosell, Cristina M. CSIC ORCID comunicación de congreso
openAccess18-Nov-2021Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an OleogelÁlvarez, María Dolores; Cofrades, Susana CSIC ORCID; Espert, María CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCIDartículo
openAccessfoods-10-00505-v2.pdf.jpg26-Feb-2021Development of Structured Sunflower Oil Systems for Decreasing Trans and Saturated Fatty Acid Content in Bakery CreamsEspert, María CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCIDartículo
openAccessFSTI2020-Ould Saadi.pdf.jpg2-Mar-2020Effect of faba bean and chickpea mucilage incorporation in the structure and functionality of kefirOuld Saadi, Linda; Zaidi, Farid; Sanz Taberner, Teresa CSIC ORCID; Haros, Monika CSIC ORCID artículo
openAccessfoods-10-00858.pdf.jpg15-Apr-2021Effect of HHP, Enzymes and Gelatin on Physicochemical Factors of Gels Made by Using Protein Isolated from Common Cricket (Acheta domesticus)Urbina, Pietro; Marín, Cuauhtemoc; Sanz Taberner, Teresa CSIC ORCID; Rodrigo Aliaga, Dolores CSIC ORCID; Martínez López, Antonio CSIC ORCIDartículo
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 CSIC ORCID; Salvador, Ana CSIC ORCIDartículo
openAccessES2688718A1.pdf.jpg11-Jun-2018Emulsión alimentariaSanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Espert, María CSIC; Wikings, Larssolicitud de patente
openAccessFood Hydrocolloids-2014-150.pdf.jpg2014Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffinsMatos, María Estela CSIC; Sanz Taberner, Teresa CSIC ORCID; Rosell, Cristina M. CSIC ORCID artículo
openAccessES2408690A1.pdf.jpg21-Jun-2013Fabricación y aplicación de emulsión sustituta de grasaSanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID; Laguna Cruañes, Laura CSIC ORCIDsolicitud 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 CSIC ORCID; Salvador, Ana CSIC ORCIDartículo
openAccessFood Function-2016.pdf.jpg3-Aug-2016In vitro digestibility of highly concentrated methylcellulose O/W emulsions: Rheological and structural changesEspert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCIDartículo
openAccessIJFST2020-Salvador.pdf.jpg22-Jan-2020Influence of hydrocolloid type on structural breakdown of vegetable purees during in vitro digestionSavador, Ana; Sanz Taberner, Teresa CSIC ORCIDartículo
openAccessWO2013064712A1.pdf.jpg10-May-2013Manufacture and applicatio of a fat-substitute emulsionSanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID; Laguna Cruañes, Laura CSIC ORCIDpatente
openAccessWO_2003_101228_A1.pdf.jpg11-Dec-2003Method of preparing a frozen, battered food productFiszman, Susana CSIC ORCID; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Lluch, María Angeles; Castellano, José Vicente; Camps Herrero, José Luis; Gamero, Manuelpatente
openAccessFF-2017-Borreani.pdf.jpg6-Mar-2017Oil-in-water emulsions stabilised by cellulose ethers: Stability, structure and: In vitro digestionBorreani, Jennifer; Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Quiles, Amparo; Hernando, Isabelartículo
openAccessOptimization_Benkadri_Art2020.pdf.jpg2020Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface MethodologyBenkadri, Soulef; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Nasreddine Zidoune, Mohammedartículo