Author Results for "Hernando, Isabel"

Hernando, Isabel
Fiszman, Susana
Quiles, Amparo
Morell, Pere
Salvador, Ana
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Llorca, Empar
Sanz Taberner, Teresa
Ministerio de Ciencia e Innovación (España)
Pérez-Munuera, Isabel
Lluch, María Ángeles

Showing 1 - 20 results of 55 for search '"Hernando, Isabel"', query time: 0.12s Refine Results
  1. 1
    Understanding the relevance of in-mouth food processing. A review of invitro techniques
    artículo de revisión biblioteca
    IATA ES


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  2. 2
    Cuestionario C.A.T.A. como herramienta para la evaluación de la capacidad saciante de yogures con proteina añadida
    by Morell, Pere, Hernando, Isabel, Fiszman, Susana
    Published 2015-10-21
    póster de congreso biblioteca
    IATA ES


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  3. 3
    Flash profiling as a tool for determining enhanced satiating ability of yogurts
    by Morell, Pere, Hernando, Isabel, Fiszman, Susana
    Published 2015-08-23
    póster de congreso biblioteca
    IATA ES


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  4. 4
    Invitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannan
    artículo biblioteca
    IATA ES


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  5. 5
    Invitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannan
    artículo biblioteca
    IATA ES


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  6. 6
    How to enhance satiating ability: rheological and structural approaches related to oral processing of yogurt
    by Morell, Pere, Hernando, Isabel, Fiszman, Susana
    Published 2015-06-07
    póster de congreso biblioteca
    IATA ES


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  7. 7
    Texture of Bread Crust: Puncturing Settings Effect and Its Relationship to Microstructure
    artículo biblioteca
    IATA ES


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  8. 8
    Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability
    artículo biblioteca
    IATA ES


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  9. 9
    Influence of Amyloglucosidase in Bread Crust Properties
    artículo biblioteca
    IATA ES


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  10. 10
    Yogurts with an increased protein content and physically modified starch: Rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity
    artículo biblioteca
    IATA ES


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  11. 11
    Designing added-protein yogurts: Relationship between in vitro digestion behavior and structure
    artículo biblioteca
    IATA ES


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  12. 12
    Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception
    artículo biblioteca
    IATA ES


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  13. 13
    Integrated approach for evaluating eating quality of apples with different storage history
    póster de congreso biblioteca
    IATA ES


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  14. 14
    In vitro pepsin digestion of protein-added yogurts and its relationship to their satiating ability
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    IATA ES


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  15. 15
    Structural changes in biscuits made with cellulose emulsions as fat replacers
    artículo biblioteca
    IATA ES


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  16. 16
    Understanding the effect of emulsifiers on bread aeration during breadmaking
    artículo biblioteca
    IATA ES


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  17. 17
    How is an ideal satiating yogurt described? A case study with added-protein yogurts
    artículo biblioteca
    IATA ES


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  18. 18
    Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure
    artículo biblioteca
    IATA ES


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  19. 19
    Rebuilding gluten network of damaged wheat by means of glucose oxidase treatment
    artículo biblioteca
    IATA ES


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  20. 20
    Use of Oleogels to Replace Margarine in Steamed and Baked Buns
    artículo biblioteca
    IATA ES


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