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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
1closedAccessaccesoRestringido.pdf.jpg5-sep-2010Balancing texture and other sensorial features in low fat short biscuitsLaguna Cruañes, Laura CSIC ORCID; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID póster de congreso
2openAccess1-s2.0-S0023643810002008-main.pdf.jpgabr-2011Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuitsLaguna Cruañes, Laura CSIC ORCID; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID artículo
3openAccess1-s2.0-S0023643810002537-main.pdf.jpgabr-2011Cocoa fibre and its application as a fat replacer in chocolate muffinsMartínez-Cervera, Sandra; Salvador, Ana CSIC ORCID; Muguerza, B.; Moulay, Leila; Fiszman, Susana CSIC ORCID artículo
4openAccessWO2013064712A1.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
5closedAccessaccesoRestringido.pdf.jpg11-ago-2013Sensations perceived at different stages of the oral processing of biscuits. Use of Free Choice ProfileTarancón, Paula CSIC; Tárrega, Amparo CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID póster de congreso
6openAccessES2408690A1.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
7closedAccessaccesoRestringido.pdf.jpg27-oct-2010Alginates as edible coatings for microwaveable foodAlbert, Ángela CSIC; Guardeño, Luis M.; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID póster de congreso
8openAccessFH-2019-Espert.pdf.jpg2-may-2019Rheological and microstructural behaviour of xanthan gum and xanthan gum-Tween 80 emulsions during in vitro digestionEspert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCIDartículo
9openAccessFood 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
10openAccess2016 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 CSIC ORCID; Salvador, Ana CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
11openAccessFood control-2014-Corral.pdf.jpg2014Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeastCorral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
12openAccess2019FChemistry-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 CSIC ORCID; Haros, Monika CSIC ORCID artículo
13closedAccessaccesoRestringido.pdf.jpgago-2012Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverageTárrega, Amparo CSIC ORCID; Salvador, Ana CSIC ORCID; Meyer, Marjolaine; Feuillère, Nicolas; Ibarra, A.; Roller, Marc; Terroba, D.; Madera, C.; Iglesias, J. R.; Echevarría, J.; Fiszman, Susana CSIC ORCID artículo
14closedAccessaccesoRestringido.pdf.jpg29-jun-2010Determinación instrumental y sensorial del color de magdalenas de chocolate elaboradas con fibra de cacao como reemplazante de grasaMartínez-Cervera, Sandra; Salvador, Ana CSIC ORCID; Muguerza, B.; Moulay, Leila; Fiszman, Susana CSIC ORCID póster de congreso
15closedAccessaccesoRestringido.pdf.jpg5-sep-2010Overcoming the issues in the sensory description of a complex-textured food. Application of QDA, Flash Profiling and Projective mapping using panels with different degrees of trainingAlbert, Ángela CSIC; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID póster de congreso
16openAccessAntmann-Food Quality and Preference-2010.pdf.jpgene-2011Consumers’ texture vocabulary: Results from a free listing study in three Spanish-speaking countriesAntmann, Gabriela; Ares, Gastón; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Coste, Beatriz; Fiszman, Susana CSIC ORCID artículo
17openAccessES2688718A1.pdf.jpg11-jun-2018Emulsión alimentariaSanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Espert, María CSIC; Wikings, Larssolicitud de patente
18closedAccessaccesoRestringido.pdf.jpg5-jul-2010Perception of crispness in brittle food and its realtion with fracture patternVarela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID póster de congreso
19closedAccessaccesoRestringido.pdf.jpg25-oct-2010Effect of resistant starch in short dough biscuit structure: oscillatory and creep and recovery rheological properties.Laguna Cruañes, Laura CSIC ORCID; Martínez-Cervera, Sandra; Hernández, M. J.; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID póster de congreso
20closedAccessaccesoRestringido.pdf.jpg2010Battering and Breading: Frying and FreezingFiszman, Susana CSIC ORCID ; Salvador, Ana CSIC ORCIDcapítulo de libro
21openAccessFood Function-2016.pdf.jpg3-ago-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
22accesoRestringido.pdf.jpgmar-2010Sensory Properties Determined by Starch Type in White Sauces: Effects of Freeze/Thaw and Hydrocolloid AdditionArocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID artículo
Resultados 51-72 de 72.

 

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