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Lista de obras de Ana Salvador

Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage

artículo científico publicado en 2012

Biscuit dough structural changes during heating: Influence of shortening and cellulose ether emulsions ⬇️

Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems.

artículo científico publicado en 2006

Effect of broad bean (Vicia faba) addition on starch properties and texture of dry and fresh pasta

scientific article published on 07 November 2018

Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques

artículo científico publicado en 2014

EnrichingArtemianauplii with a high DHA-containing lipid emulsion: search for an optimal protocol

Estimating the Shelf Life of Brown Pan Bread, Suitability of Survival Analysis Methodology

article

Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan

artículo científico publicado en 2011

Inulin and erythritol as sucrose replacers in short-dough cookies: sensory, fracture, and acoustic properties

artículo científico publicado en 2013

Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology

artículo científico publicado en 2020

Salt reduction in slow fermented sausages affects the generation of aroma active compounds

artículo científico publicado en 2012

Sensory acceptability of slow fermented sausages based on fat content and ripening time

scientific article published on 28 April 2010

Sensory characterization of juice obtained via rehydration of freeze-dried and spray-dried grapefruit

artículo científico publicado en 2018

Sensory properties determined by starch type in white sauces: effects of freeze/thaw and hydrocolloid addition.

artículo científico publicado en 2010

Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility

scientific article published on 17 June 2020

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