Buscar en:

Resultados 1-13 de 13.

Resultados por ítem:

Refman EndNote Bibtex RefWorks Excel CSV PDF DataCite

	Derechos	Fecha Public.	Título	Autor(es)	Tipo
1	openAccess	mar-2013	Thermomechanically Induced Protein Aggregation and Starch Structural Changes in Wheat Flour Dough	Rosell, Cristina M. CSIC ORCID ; Altamirano Fortoul, Rossana CSIC ORCID; Don, Clyde; Dubat, Arnauld	artículo
2	closedAccess	jul-2010	Effect of cooking time and ingredients on the performance of different starches in white sauces	Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Hernández-Carrión, María; Hernando, Isabel; Fiszman, Susana CSIC ORCID	artículo
3	openAccess	oct-2017	Paleostress evolution during the exhumation of high-P marbles, samaná complex, Northern Hispaniola	Fernández, Francisco J. CSIC ORCID; Rodríguez, I.; Escuder Viruete, Javier CSIC ORCID ; Pérez-Estaún, Andrés CSIC; Mariani, E.; Prior, D.	artículo
4	closedAccess	ago-2011	Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure	Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Hernando, Isabel; Fiszman, Susana CSIC ORCID	artículo
5	closedAccess	may-2010	Dielectrical, microstructural and flow properties of sauce model systems based on starch, gums and salt	Guardeño, Luis M.; Catalá-Civera, José M.; Plaza-Gonzalez, P.; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Hernando, Isabel	artículo
6	closedAccess	jun-2015	New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study	Hernández-Carrión, María; Sanz Taberner, Teresa CSIC ORCID; Hernando, Isabel; Llorca, Empar; Fiszman, Susana CSIC ORCID ; Quiles, Amparo	artículo
7	openAccess	2-may-2019	Rheological and microstructural behaviour of xanthan gum and xanthan gum-Tween 80 emulsions during in vitro digestion	Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID	artículo
8	openAccess	22-ago-2019	Reduced-fat spreads based on anhydrous milk fat and cellulose ethers	Espert, María CSIC; Wiking, L.; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID	artículo
9	openAccess	27-ene-2017	Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions	Espert, María CSIC; Borreani, J.; Hernando, Isabel; Quiles, A.; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID	artículo
10	closedAccess	nov-2017	Designing added-protein yogurts: Relationship between in vitro digestion behavior and structure	Morell, Pere; Fiszman, Susana CSIC ORCID ; Llorca, Empar; Hernando, Isabel	artículo
11	closedAccess	jun-2011	Influence of the chain-length distribution of inulin on the rheology and microstructure of prebiotic dairy desserts	Tárrega, Amparo CSIC ORCID; Torres, Juan Diego; Costell Ibáñez, Elvira CSIC	artículo
12	closedAccess	dic-2014	Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception	Morell, Pere; Fiszman, Susana CSIC ORCID ; Varela, Paula CSIC; Hernando, Isabel	artículo
13	openAccess	jul-2010	Comparative characterization of dietary fibre enriched frozen/thawed mashed potatoes	Álvarez, M. Dolores CSIC ORCID ; Fernández, Cristina CSIC; Olivares, M. Dolores CSIC; Canet, Wenceslao CSIC	artículo