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 98 (Search time: 0.06 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 CSIC ORCID ; Canet, Wenceslao CSICartículo
2openAccessFOOD.CHEM.2.pdf.jpgMay-2011A rheological characterisation of mashed potatoes enriched with soy protein isolateÁlvarez, M. Dolores CSIC ORCID ; Fernández, Cristina CSIC; Olivares, M. Dolores CSIC; Canet, Wenceslao CSICartículo
3openAccessGARC�A-D�EZ 2021_pre-print.pdf.jpg2021Acute supplementation with grapes in obese subjects did not affect postprandial metabolism: a randomized, double-blind, crossover clinical trialGarcía-Díez, Esther CSIC ORCID; Cuesta‐Hervás, Marta CSIC; Veses, Ana M. CSIC ORCID ; Alonso‐Gordo, Óscar; García-Maldonado, Elena CSIC ORCID; Martínez-Suárez, Miriam CSIC; Herranz, Beatriz CSIC ORCID ; Vaquero, M. Pilar CSIC ORCID ; Álvarez, M. Dolores CSIC ORCID ; Pérez-Jiménez, Jara CSIC ORCIDartículo
4closedAccessaccesoRestringido.pdf.jpg2000An engineering method to evaluate the crisp texture of fruit and vegetablesÁlvarez, M. Dolores CSIC ORCID ; Saunders, D. E. J.; Vincent, Julian Francis; Jeronimidis, G.artículo
5openAccessAssessment_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 CSIC ORCID ; Paniagua, Jaime; Herranz, Beatriz CSIC ORCID artículo
6openAccess9-Oct-2018Association of plasma and urine viscosity with cardiometabolic risk factors and oxidative status. A pilot study in subjects with abdominal obesityHerranz, Beatriz CSIC ORCID ; Álvarez, M. Dolores CSIC ORCID ; Pérez-Jiménez, Jara CSIC ORCIDartículo
7FreezingThawingandCooking.Fig.pdf.jpg2005Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo)Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID ; Luna, Pilar CSIC ORCID; Fernández, Cristina CSIC; Tortosa, M. E.artículo
8openAccesscharcsensoproper.pdf.jpg2016Characterisation of chickpea flour-based gluten-free batters and muffins with added biopolymers: rheological, physical and sensory propertiesHerranz, Beatriz CSIC ORCID ; Canet, Wenceslao CSIC; Jiménez, M. José CSIC; Fuentes, Raúl CSIC; Álvarez, M. Dolores CSIC ORCID artículo
9openAccessSpanisHumus.pdf.jpg2017Characterization of commercial Spanish hummus formulation: Nutritional composition, rheology, and structureÁlvarez, M. Dolores CSIC ORCID ; Fuentes, Raúl CSIC; Guerrero, Gonzalo CSIC; Canet, Wenceslao CSICartículo
10openAccesscharacdevelop.pdf.jpg2019Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés developmentGómez Estaca, Joaquín CSIC ORCID; Herrero, Ana M. CSIC ORCID; Herranz, Beatriz CSIC ORCID ; Álvarez, M. Dolores CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Cofrades, Susana CSIC ORCIDartículo
11closedAccessaccesoRestringido.pdf.jpg2000Characterization of the frying process of fresh and blanched potato strips using response surface methodologyÁlvarez, M. Dolores CSIC ORCID ; Morillo,M. J.; Canet, Wenceslao CSICartículo
12openAccessComparative.Characterization.Dietary.pdf.jpgJul-2010Comparative characterization of dietary fibre enriched frozen/thawed mashed potatoesÁlvarez, M. Dolores CSIC ORCID ; Fernández, Cristina CSIC; Olivares, M. Dolores CSIC; Canet, Wenceslao CSICartículo
13openAccess2005Comparisons of methods for measuring yield stresses in potato puree: Effect of temperature and freezingCanet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID ; Fernández, Cristina CSIC; Luna, Pilar CSIC ORCIDartículo
14openAccesscomposalivino.pdf.jpg2021La composición de la saliva está relacionada con la percepción del aroma frutal de los vinosCriado, Celia CSIC ORCID; Muñoz-González, Carolina CSIC ORCID ; Chaya, Carolina; Fernández-Ruiz, Virginia; Álvarez, M. Dolores CSIC ORCID ; Herranz, Beatriz CSIC ORCID ; Pozo-Bayón, Mª Ángeles CSIC ORCID artículo
15openAccessconsumchickeffe.pdf.jpg2016Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredientsJiménez, M. José CSIC; Tárrega, Amparo CSIC ORCID; Fuentes, Raúl CSIC; Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID artículo
16openAccesscorneheoproper.pdf.jpg2017Corn starch and egg white enriched gluten-free chickpea flour batters: physical, functional and rheological propertiesHerranz, Beatriz CSIC ORCID ; Canet, Wenceslao CSIC; Álvarez, M. Dolores CSIC ORCID artículo
17openAccessgels-07-00220.pdf.jpg18-Nov-2021Development of chocolates with improved lipid profile by replacing cocoa butter with an oleogelÁlvarez, M. Dolores CSIC ORCID ; Cofrades, Susana CSIC ORCID; Espert, María CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCIDartículo
18closedAccessaccesoRestringido.pdf.jpg2013Dynamic viscoelastic behavior vegetable-based infant pureesÁlvarez, M. Dolores CSIC ORCID ; Canet, Wenceslao CSICartículo
19openAccessEffect 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 CSIC ORCID ; Canet, Wenceslao CSIC; Fernández, Cristina CSICartículo
20openAccessEffect 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 CSIC ORCID ; Criado, Celia CSIC ORCID; Pozo-Bayón, Mª Ángeles CSIC ORCID ; Álvarez, M. Dolores CSIC ORCID artículo