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	Derechos	Fecha Public.	Título	Autor(es)	Tipo
81	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
82	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
83	closedAccess	mar-2007	Influence of the dosing process on the rheological and microstructural properties of a bakery product	Baixauli, Raquel CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID	artículo
84	closedAccess	dic-1999	Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties	Fiszman, Susana CSIC ORCID ; Lluch, María Ángeles; Salvador, Ana CSIC ORCID	artículo
85	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
86	openAccess	5-mar-2007	Quantification of fracture properties and microstructural features of roasted Marcona almonds by image analysis	Varela, Paula CSIC; Aguilera, José Miguel; Fiszman, Susana CSIC ORCID	artículo
87	closedAccess	mar-2005	Microstructural study of frozen batter-coated squid rings prepared by an innovative process without a pre-frying step	Llorca, Empar; Hernando, Isabel; Pérez-Munuera, Isabel; Quiles, Amparo; Larrea, Virginia; Fiszman, Susana CSIC ORCID ; Lluch, María Ángeles	artículo
88	closedAccess	ene-2007	Changes in apple tissue with storage time: Rheological, textural and microstructural analyses	Varela, Paula CSIC; Salvador, Ana CSIC ORCID; Fiszman, Susana CSIC ORCID	artículo
89	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
90	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
91	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