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| | Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| 1 | closedAccess |  | abr-2011 | Main Factors Underlying Consumers' Food Choice: A First Step For The Understanding Of Attitudes Toward "Healthy Eating" | Carrillo, Elizabeth CSIC ORCID; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| 2 | closedAccess |  | 2010 | Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties | Primo-Martín, C.; Sanz Taberner, Teresa CSIC ORCID; Steringa, D. W.; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; van Vliet, Ton | artículo |
| 3 | closedAccess |  | 5-sep-2010 | Overcoming the issues in the sensory description of a complex-texured food | Albert, Ángela CSIC; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID | póster de congreso |
| 4 | openAccess |  | 11-oct-2019 | Acoustic settings combination as a sensory crispness indicator of dry crispy food | Dias-Faceto, Liara S.; Salvador, Ana CSIC ORCID; Conti-Silva, Ana C. | artículo |
| 5 | openAccess |  | mar-2013 | Salt reduction in slow fermented sausages affects the generation of aroma active compounds | Corral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| 6 | closedAccess |  | 5-jul-2010 | Integrated approach for evaluating eating quality of apples with different storage history | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hernando, Isabel; Fiszman, Susana CSIC ORCID | póster de congreso |
| 7 | closedAccess |  | may-2013 | A new sensory tool to analyse the oral trajectory of biscuits with different fat and fibre contents | Laguna Cruañes, Laura CSIC ORCID; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| 8 | openAccess |  | 2015 | Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation | Corral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| 9 | closedAccess |  | feb-2011 | Consumers' creaminess concept perception: A cross-cultural study in three Spanish-speaking countries | Antmann, Gabriela; Ares, Gastón; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Coste, Beatriz; Fiszman, Susana CSIC ORCID | artículo |
| 10 | closedAccess |  | 5-sep-2010 | Assessment of crispness with incisors and molar in two kinds of brittle foods | Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
| 11 | closedAccess |  | 5-jul-2010 | Understanding sensations underlying consumer's food creaminess perception | Antmann, Gabriela; Ares, Gastón; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Coste, Beatriz; Fiszman, Susana CSIC ORCID | póster de congreso |
| 12 | closedAccess |  | 8-jun-2011 | Fibra de cacao y sus aplicaciones como sustituto de grasas en magdalenas de chocolate | Martínez-Cervera, Sandra; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Muguerza, B.; Fiszman, Susana CSIC ORCID | comunicación de congreso |
| 13 | closedAccess |  | 2014 | Influence of outer layer formulation on the sensory properties of microwaved breaded nuggets | Albert, Ángela CSIC; Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID | artículo |
| 14 | 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 |
| 15 | closedAccess |  | 2014 | Queso a partir de leche de cabras con alimentación especial | Camacho, M.M.; Rodríguez, M.; Igual, M.; Contreras, Carlos; Salvador, Ana CSIC ORCID; Martínez Navarrete, N. | artículo |
| 16 | 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 |
| 17 | openAccess |  | 6-mar-2017 | Oil-in-water emulsions stabilised by cellulose ethers: Stability, structure and: In vitro digestion | Borreani, Jennifer; Espert, María CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Quiles, Amparo; Hernando, Isabel | artículo |
| 18 | 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 |
| 19 | closedAccess |  | jul-2011 | Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training | Albert, Ángela CSIC; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID | artículo |
| 20 | openAccess |  | 3-abr-2017 | Structural changes in biscuits made with cellulose emulsions as fat replacers | Sanz Taberner, Teresa CSIC ORCID; Quiles, Amparo; Salvador, Ana CSIC ORCID; Hernando, Isabel | artículo |
| 21 | closedAccess |  | jun-2012 | Balancing texture and other sensory features in reduced fat short-dough biscuits | Laguna Cruañes, Laura CSIC ORCID; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| 22 | closedAccess |  | jul-2014 | Diabetic and non-diabetic consumers' perception of an apple juice beverage supplemented with a Fraxinus excelsior L. seed extract having potential glucose homeostasis benefits | Varela, Paula CSIC; Tárrega, Amparo CSIC ORCID; Salvador, Ana CSIC ORCID; Leal, Ángela; Flanagan, John; Roller, Marc; Feuillère, Nicolas; Issaly, Nicolas; Fiszman, Susana CSIC ORCID | artículo |
| 23 | openAccess |  | 28-abr-2010 | Sensory acceptability of slow fermented sausages based on fat content and ripening time | Olivares Sevilla, Alicia CSIC; Navarro Fabra, José Luis CSIC ORCID; Salvador, Ana CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| 24 | openAccess |  | jul-2011 | Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan | Elizaquível, P.; Sánchez Moragas, Gloria CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Dueñas, María Teresa; López García, Paloma CSIC ORCID ; Fernández de Palencia, P. CSIC; Aznar, Rosa CSIC ORCID | artículo |
| 25 | openAccess |  | 2015 | Yeast strains as potential aroma enhancers in dry fermented sausages | Flores Llovera, Mónica CSIC ORCID ; Corral, Sara CSIC ORCID; Cano García, Liliana CSIC; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID | artículo |
| 26 | closedAccess |  | 5-sep-2010 | Suitability of temperal dominante of sensations (TDS) for identifying in-mouth perception of fish nuggets by three different methods | Albert, Ángela CSIC; Salvador, Ana CSIC ORCID; Cordelle, S.; Schilch, P.; Fiszman, Susana CSIC ORCID | póster de congreso |
| 27 | closedAccess |  | feb-2011 | Exploring and explaining creaminess perception: Consumers' underlying concepts | Antmann, Gabriela; Ares, Gastón; Salvador, Ana CSIC ORCID; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID | artículo |
| 28 | openAccess |  | 16-ene-2019 | Functionality of low digestibility emulsions in cocoa creams. Structural changes during in vitro digestion and sensory perception | Espert, Maria; Bresciani, A.; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID | artículo |
| 29 | openAccess |  | may-2015 | Enriching Artemia nauplii with a high DHA-containing lipid emulsion: Search for an optimal protocol | Viciano, Elena CSIC; Monroig, Óscar CSIC ORCID; Salvador, Ana CSIC ORCID; Amat, Francisco CSIC; Fiszman, Susana CSIC ORCID ; Navarro, Juan Carlos CSIC ORCID | artículo |
| 30 | |  | mar-2010 | Sensory Properties Determined by Starch Type in White Sauces: Effects of Freeze/Thaw and Hydrocolloid Addition | Arocas, Amparo CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Varela, Paula CSIC; Fiszman, Susana CSIC ORCID | artículo |
| 31 | openAccess |  | 17-sep-2019 | Cellulose 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 José | artículo |
| 32 | openAccess |  | 29-may-2019 | Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat source | Espert, María CSIC; Borreani, J.; Hernando, Isabel; Quiles, A.; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID | artículo |
| 33 | closedAccess |  | 5-sep-2010 | Food texture vocabulary for Spanish-speaking consumers | Antmann, Gabriela; Ares, Gastón; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Coste, Beatriz; Fiszman, Susana CSIC ORCID | póster de congreso |
| 34 | closedAccess |  | abr-2012 | Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks | Albert, Ángela CSIC; Salvador, Ana CSIC ORCID; Schlich, Pascal; Fiszman, Susana CSIC ORCID | artículo |
| 35 | closedAccess |  | 5-sep-2010 | Suitability of temporal dominante of sensations (TDS) for identifying in-mouth perception of fish nuggets cooked by three different methods | Albert, Ángela CSIC; Salvador, Ana CSIC ORCID; Cordelle, S.; Schilch, P.; Fiszman, Susana CSIC ORCID | póster de congreso |
| 36 | closedAccess |  | jun-2012 | A film of alginate plus salt as an edible susceptor in microwaveable food | Albert, Ángela CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| 37 | closedAccess |  | 27-oct-2010 | Towards healthier deep fried battered food without sacrificing crispness. Screening of cellulose derivates | Primo-Martín, C.; Sanz Taberner, Teresa CSIC ORCID; Steringa, D. W.; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Vliet, T. van | póster de congreso |
| 38 | closedAccess |  | mar-2015 | Use of healthier fats in biscuits (olive and sunflower oil): Changing sensory features and their relation with consumers' liking | Tarancón, Paula CSIC; Salvador, Ana CSIC ORCID; Sanz Taberner, Teresa CSIC ORCID; Fiszman, Susana CSIC ORCID ; Tárrega, Amparo CSIC ORCID | artículo |
| 39 | closedAccess |  | 2017 | Mejora del aroma de embutidos curados madurados reformulados y fabricados con grasa de machos enteros mediante el empleo de levaduras | Flores Llovera, Mónica CSIC ORCID ; Corral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID | artículo |
| 40 | closedAccess |  | 27-oct-2010 | Effec 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 |
| 41 | closedAccess |  | ago-2013 | Formulating biscuits with healthier fats. Consumer profiling of textural and flavour sensations during consumption | Tarancón, Paula CSIC; Tárrega, Amparo CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| 42 | openAccess |  | 24-ago-2016 | Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat | Corral, Sara CSIC ORCID; Belloch, Carmela CSIC ORCID; López Díez, José Javier CSIC; Salvador, Ana CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| 43 | closedAccess |  | mar-2012 | Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose | Martínez-Cervera, Sandra; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| 44 | closedAccess |  | 2013 | Differences in colour gamut obtained with three synthetic red food colourants compared with three natural ones: pH and heat stability | Arocas, Amparo CSIC; Varela, Paula CSIC; González-Miret, M. L.; Salvador, Ana CSIC ORCID; Heredia, F. J.; Fiszman, Susana CSIC ORCID | artículo |
| 45 | closedAccess |  | 5-sep-2010 | Overcoming the issues in the sensory description of a complex-texured food | Albert, Ángela CSIC; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Hough, Guillermo; Fiszman, Susana CSIC ORCID | póster de congreso |
| 46 | closedAccess |  | sep-2010 | Resistant starch content and glucose release of different resistant starch commercial ingredients: Effect of cooking conditions | Sanz Taberner, Teresa CSIC ORCID; Martínez-Cervera, Sandra; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | artículo |
| 47 | |  | 2013 | Instrumental assessment of the sensory quality of baked goods | Fiszman, Susana CSIC ORCID ; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID | capítulo de libro |
| 48 | closedAccess |  | 5-jul-2010 | Cellulose derivates performance in deep fried batter snacks: oil reduction versus crispness | Primo-Martín, C.; Sanz Taberner, Teresa CSIC ORCID; Steringa, D.; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID ; Vliet, T. van | póster de congreso |
| 49 | closedAccess |  | 7-abr-2013 | Eating quality of biscuits evaluated via temporal dominance of sensations (TDS): Effect of fat and fiber content and its relation with consumer acceptability | Laguna Cruañes, Laura CSIC ORCID; Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | comunicación de congreso |
| 50 | closedAccess |  | 11-ago-2013 | Sensations perceived at different stages of the oral processing of biscuits. Use of Free Choice Profile | Tarancón, Paula CSIC; Tárrega, Amparo CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID | póster de congreso |
