MDolors.jpg picture
 
Firma en Digital.CSIC (*):
Álvarez, M. Dolores
 
Centro o Instituto:
CSIC - Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN)
 
Departamento:
Caracterización, Calidad y Seguridad (DCCS). Grupo: Reología y textura de alimentos (REOTEXTAL)
 
Categoría Profesional:
Científica Titular. Responsable de Grupo
 
Especialización:
Calidad, seguridad y valorización de alimentos e ingredientes tradicionales y funcionales. Interacciones y modificaciones de los constituyentes de los alimentos. Calidad y seguridad biótica y abiótica
 
Email:
mayoyes@ictan.csic.es
 
 
 
Otros identificadores (con url):
 

Results 1-20 of 92 (Search time: 0.0 seconds).

RightsPreviewIssue DateTitleAuthor(s)Type
1closedAccessaccesoRestringido.pdf.jpg2002A comparison of various rheological properties for modelling the kinetics of thermal softening of potato tissue (c.v. Monalisa) by water cooking and pressure steamingÁlvarez, M. Dolores  ; Canet, Wenceslao artículo
2openAccessFOOD.CHEM.2.pdf.jpgMay-2011A rheological characterisation of mashed potatoes enriched with soy protein isolateÁlvarez, M. Dolores  ; Fernández, Cristina; Olivares, M. Dolores ; Canet, Wenceslao artículo
3closedAccessaccesoRestringido.pdf.jpg2000An engineering method to evaluate the crisp texture of fruit and vegetablesÁlvarez, M. Dolores  ; Saunders, D. E. J.; Vincent, Julian Francis; Jeronimidis, G.artículo
4openAccessAssessment_Alvarez_Art2020.pdf.jpg11-May-2020Assessment of the miniature Kramer shear cell to measure both solid food and bolus mechanical properties and their interplay with oral processing behaviorÁlvarez, M. Dolores  ; Paniagua, Jaime; Herranz, Beatriz  artículo
5openAccess9-Oct-2018Association of plasma and urine viscosity with cardiometabolic risk factors and oxidative status. A pilot study in subjects with abdominal obesityHerranz, Beatriz  ; Álvarez, M. Dolores  ; Pérez-Jiménez, Jara artículo
6FreezingThawingandCooking.Fig.pdf.jpg2005Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo)Canet, Wenceslao ; Álvarez, M. Dolores  ; Luna, Pilar ; Fernández, Cristina; Tortosa, M. E.artículo
7openAccesscharcsensoproper.pdf.jpg2016Characterisation of chickpea flour-based gluten-free batters and muffins with added biopolymers: rheological, physical and sensory propertiesHerranz, Beatriz  ; Canet, Wenceslao ; Jiménez, M. José ; Fuentes, Raúl ; Álvarez, M. Dolores  artículo
8openAccessSpanisHumus.pdf.jpg2017Characterization of commercial Spanish hummus formulation: Nutritional composition, rheology, and structureÁlvarez, M. Dolores  ; Fuentes, Raúl ; Guerrero, Gonzalo; Canet, Wenceslao artículo
9openAccesscharacdevelop.pdf.jpg2019Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés developmentGómez Estaca, Joaquín ; Herrero, Ana M. ; Herranz, Beatriz  ; Álvarez, M. Dolores  ; Jiménez Colmenero, Francisco ; Cofrades, Susana artículo
10closedAccessaccesoRestringido.pdf.jpg2000Characterization of the frying process of fresh and blanched potato strips using response surface methodologyÁlvarez, M. Dolores  ; Morillo,M. J.; Canet, Wenceslao artículo
11openAccessComparative.Characterization.Dietary.pdf.jpgJul-2010Comparative characterization of dietary fibre enriched frozen/thawed mashed potatoesÁlvarez, M. Dolores  ; Fernández, Cristina; Olivares, M. Dolores ; Canet, Wenceslao artículo
12openAccess2005Comparisons of methods for measuring yield stresses in potato puree: Effect of temperature and freezingCanet, Wenceslao ; Álvarez, M. Dolores  ; Fernández, Cristina; Luna, Pilar artículo
13openAccessconsumchickeffe.pdf.jpg2016Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredientsJiménez, M. José ; Tárrega, Amparo ; Fuentes, Raúl ; Canet, Wenceslao ; Álvarez, M. Dolores  artículo
14openAccesscorneheoproper.pdf.jpg2017Corn starch and egg white enriched gluten-free chickpea flour batters: physical, functional and rheological propertiesHerranz, Beatriz  ; Canet, Wenceslao ; Álvarez, M. Dolores  artículo
15closedAccessaccesoRestringido.pdf.jpg2013Dynamic viscoelastic behavior vegetable-based infant pureesÁlvarez, M. Dolores  ; Canet, Wenceslao artículo
16openAccessEffect of addition of cryoprotectants.pdf.jpg2008Effect of addition of cryoprotectants on the mechanical properties, colour and sensory attributes of fresh and frozen/thawed mashed potatoesÁlvarez, M. Dolores  ; Canet, Wenceslao ; Fernández, Cristinaartículo
17openAccessEffect of addition of human saliva on steady and viscoelastic rheological 1 properties of some commercial dysphagia-oriented products.pdf.jpg2021Effect of addition of human saliva on steady and viscoelastic rheological properties of some commercial dysphagia-oriented productsHerranz, Beatriz  ; Criado, Celia; Pozo-Bayón, Mª Ángeles  ; Álvarez, M. Dolores  artículo
18closedAccessaccesoRestringido.pdf.jpg2011Effect of cryoprotectant mixtures on rheological properties of fresh and frozen/thawed mashed potatoesÁlvarez, M. Dolores  ; Fernández, Cristina; Canet, Wenceslao artículo
19closedAccessApr-2011Effect of cryoprotectant mixtures on rheological properties of fresh and frozen/thawed mashed potatoesÁlvarez, M. Dolores  ; Fernández, Cristina; Canet, Wenceslao artículo
20closedAccessaccesoRestringido.pdf.jpg1997Effect of freezing rate and programmed freezing on rheological parameters and tissue structure of potato (Cv. Monalisa)Álvarez, M. Dolores  ; Canet, Wenceslao ; Tortosa, M. E.artículo