A. Salvador

发表

Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks

S. Fiszman, P. Schlich, A. Albert, 2012 .

In vitro digestibility of highly concentrated methylcellulose O/W emulsions: rheological and structural changes.

T. Sanz, A. Salvador, M. Espert, 2016, Food & function.

Methodological developments in bread staling assessment: application to enzyme-supplemented brown pan bread

P. Varela, S. Fiszman, A. Salvador, 2005 .

Influence of ingredients on the thermo-rheological behaviour of batters containing methylcellulose

S. Fiszman, J. Muñoz, T. Sanz, 2005 .

Maximizing the oil content in polysaccharide-based emulsion gels for the development of tissue mimicking phantoms.

T. Sanz, A. Salvador, A. López-Rubio, 2020, Carbohydrate polymers.

Dielectrical, microstructural and flow properties of sauce model systems based on starch, gums and salt.

I. Hernando, J. Catala-Civera, P. Plaza-González, 2010 .

Effect of the addition of corn flour and colorants on the colour of fried, battered squid rings

S. Fiszman, C. Calvo, A. Salvador, 2002 .

Rheological properties of xanthan gum-gelatine spray-dried mixtures. Application in a custard-like formulation

S. Fiszman, T. Sanz, A. Salvador, 2001 .

Eating quality of ‘Flor de Invierno’ pears: chemical and structural aspects

I. Hernando, P. Varela, S. Fiszman, 2007 .

Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors.

A. Salvador, M. Flores, C. Belloch, 2021, Meat science.

Effect of the use of entire male fat in the production of reduced salt fermented sausages.

A. Salvador, M. Flores, Sara Corral, 2016, Meat science.

Diabetic and non-diabetic consumers' perception of an apple juice beverage supplemented with a Fraxinus excelsior L. seed extract having potential glucose homeostasis benefits

P. Varela, S. Fiszman, A. Tárrega, 2014 .

Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel

T. Sanz, A. Salvador, M. Espert, 2021, Gels.

Dynamic rheological characteristics of wheat flour–water doughs. Effect of adding NaCl, sucrose and yeast

S. Fiszman, T. Sanz, A. Salvador, 2006 .

Consumers’ texture vocabulary: Results from a free listing study in three Spanish-speaking countries

Gastón Ares, Beatriz Coste, Paula Varela, 2011 .

Use of Oleogels to Replace Margarine in Steamed and Baked Buns

I. Hernando, P. Morell, A. Salvador, 2021, Foods.

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

A. Salvador, M. Flores, Sara Corral, 2015, Journal of the science of food and agriculture.

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

A. Salvador, M. Flores, Sara Corral, 2013, Meat science.

New functional fibre in milk puddings : Effect on sensory properties and consumers' acceptability

G. Ares, P. Varela, T. Sanz, 2009 .

Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages.

Lei Li, A. Salvador, C. Belloch, 2022, Meat science.

Influence of hydrocolloid type on structural breakdown of vegetable purees during in vitro digestion

T. Sanz, A. Salvador, 2020, International Journal of Food Science & Technology.

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

S. Fiszman, P. Elizaquível, G. Sánchez, 2011, Journal of dairy science.

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

S. Fiszman, A. Salvador, M. Flores, 2007, Meat science.

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

S. Fiszman, A. Tárrega, M. Roller, 2012, Journal of dairy science.

Active compounds and distinctive sensory features provided by American ginseng (3DQD(TXLQTXHIROLXV L.) extract in a new functional milk beverage

S. Fiszman, A. Tárrega, M. Roller, 2012 .

Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion.

I. Hernando, T. Sanz, A. Salvador, 2017, Food & function.

Cellulose ether emulsions as fat replacers in muffins: Rheological, thermal and textural properties

T. Sanz, A. Salvador, S. Martínez-Cervera, 2015 .

Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties.

I. Hernando, J. Rodriguez-Garcia, A. Salvador, 2012, Journal of food science.

Relevance of creep and oscillatory tests for understanding how cellulose emulsions function as fat replacers in biscuits

T. Sanz, A. Salvador, P. Tarancón, 2015 .

A new sensory tool to analyse the oral trajectory of biscuits with different fat and fibre contents

P. Varela, S. Fiszman, L. Laguna, 2013 .

Yeast strains as potential aroma enhancers in dry fermented sausages.

A. Salvador, M. Flores, C. Belloch, 2015, International journal of food microbiology.

Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation

A. Salvador, M. Flores, C. Belloch, 2015 .

Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose

S. Fiszman, T. Sanz, A. Salvador, 2012 .

Influence of the dosing process on the rheological and microstructural properties of a bakery product

S. Fiszman, T. Sanz, A. Salvador, 2007 .

Thermogelation properties of methylcellulose (MC) and their effect on a batter formula

S. Fiszman, J. Muñoz, T. Sanz, 2005 .

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

N. Martínez‐Navarrete, A. Salvador, C. Agudelo, 2018, Journal of the science of food and agriculture.

HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation

Laura Laguna, Paula Varela, P. Varela, 2014 .

Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits

S. Fiszman, T. Sanz, L. Laguna, 2011 .

Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties

Susana Fiszman, T. van Vliet, S. Fiszman, 2010 .

Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response

S. Fiszman, T. Sanz, A. Salvador, 2009 .

Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter

S. Fiszman, T. Sanz, A. Salvador, 2008 .

Textural and sensory characteristics of whole and skimmed flavored set-type yogurt during long storage.

S. Fiszman, A. Salvador, A Salvador, 2004, Journal of dairy science.

Effect of gelatine on the texture of yoghurt and of acid-heat-induced milk gels

S. Fiszman, A. Salvador, 1999 .

The use of calcium chloride in minimally processed apples: A sensory approach

P. Varela, S. Fiszman, A. Salvador, 2007 .

Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch

A. Salvador, S. Fiszman, A. Salvador, 2008 .

Structural changes in biscuits made with cellulose emulsions as fat replacers

I. Hernando, T. Sanz, A. Salvador, 2017, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory study.

I. Hernando, A. Salvador, A. Quiles, 2017, Journal of the science of food and agriculture.

Development of Structured Sunflower Oil Systems for Decreasing Trans and Saturated Fatty Acid Content in Bakery Creams

T. Sanz, A. Salvador, M. Espert, 2021, Foods.

Reversible thermal behaviour of vegetable oil cellulose ether emulsions as fat replacers. Influence of glycerol

T. Sanz, A. Salvador, Marina Falomir, 2015 .

Effect of Fat on Mechanical and Acoustical Properties of Biscuits Related to Texture Properties Perceived by Consumers

A. Tárrega, T. Sanz, A. Salvador, 2014, Food and Bioprocess Technology.

Effect of Fat Replacement by Inulin on Textural and Structural Properties of Short Dough Biscuits

Laura Laguna, Isabel Hernando, I. Hernando, 2013, Food and Bioprocess Technology.

BALANCING TEXTURE AND OTHER SENSORY FEATURES IN REDUCED FAT SHORT‐DOUGH BISCUITS

P. Varela, S. Fiszman, T. Sanz, 2012 .

Effect of concentration and temperature on properties of methylcellulose-added batters Application to battered, fried seafood

S. Fiszman, T. Sanz, A. Salvador, 2004 .

Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents

T. Sanz, A. Salvador, M. Espert, 2022, Current research in food science.

Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis

Paula Varela, Susana Fiszman, P. Varela, 2009 .

Methodological developments in crispness assessment: Effects of cooking method on the crispness of crusted foods

Paula Varela, Susana Fiszman, P. Varela, 2008 .

Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

Paula Varela, María Benlloch-Tinoco, N. Martínez‐Navarrete, 2012, Food and Bioprocess Technology.

Consumer acceptability and shelf life of flor de invierno pears (Pyrus communis L.) under different storage conditions

P. Varela, S. Fiszman, A. Salvador, 2007 .

Comparison of different polyols as total sucrose replacers in muffins: Thermal, rheological, texture and acceptability properties

T. Sanz, A. Salvador, S. Martínez-Cervera, 2014 .

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

P. Varela, S. Fiszman, A. Salvador, 2006 .

Enriching Artemia nauplii with a high DHA‐containing lipid emulsion: search for an optimal protocol

S. Fiszman, Ó. Monroig, J. Navarro, 2015 .

Changes in apple tissue with storage time: Rheological, textural and microstructural analyses

Paula Varela, Susana Fiszman, P. Varela, 2007 .

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

T. Sanz, L. Laguna, A. Salvador, 2013, Journal of food science.

Microwave Heating Technology

N. Martínez‐Navarrete, A. Salvador, D. Rodrigo, 2015 .

Comparative study of the colorants monascus and cochineal used in the preparation of gels made with various gelling agents

C. Calvo, A. Salvador, 2002 .

Shelf life estimation of brown pan bread: A consumer approach

A. Giménez, G. Ares, P. Varela, 2007 .

Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

A. Salvador, M. Flores, C. Belloch, 2014 .

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

A. Salvador, M. Flores, A. Olivares, 2010, Meat science.

Influence of formulation on the quality and stability of a freeze-dried Mandarin product

N. Martínez‐Navarrete, A. Salvador, M. Camacho, 2022, Current research in food science.

Changes in colour and texture and their relationship with eating quality during storage of two different dessert bananas

Susana Fiszman, S. Fiszman, T. Sanz, 2007 .

Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties

Susana Fiszman, S. Fiszman, A. Salvador, 1999 .

Yogurt enrichment with functional asparagus fibre. Effect of fibre extraction method on rheological properties, colour, and sensory acceptance

S. Fiszman, T. Sanz, A. Salvador, 2008 .

Beef’s optimum internal cooking temperature as seen by consumers from different countries using survival analysis statistics

G. Hough, S. Fiszman, E. Chambers, 2008 .

Cocoa fibre and its application as a fat replacer in chocolate muffins

S. Fiszman, A. Salvador, B. Muguerza, 2011 .

Influence of biopolymers and freeze-drying shelf temperature on the quality of a mandarin snack

N. Martínez‐Navarrete, A. Salvador, M. Camacho, 2019, LWT.

Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat.

A. Salvador, M. Flores, C. Belloch, 2017, Meat science.

Recent developments in coating batters

Susana Fiszman, A Salvador, S. Fiszman, 2003 .

Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties

I. Hernando, J. Rodriguez-Garcia, A. Salvador, 2014, Food and Bioprocess Technology.

Effect of Nutriose on Rheological, Textural and Sensorial Characteristics of Spanish Muffins

T. Sanz, A. Salvador, E. D. L. Hera, 2013, Food and Bioprocess Technology.

Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum

T. Sanz, A. Salvador, M. Zidoune, 2018, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Performance of resistant starches in baking: a case study on fibre-rich and wholegrain muffins

S. Fiszman, A. Salvador, 2013 .

Effect of using Erythritol as a Sucrose Replacer in Making Spanish Muffins Incorporating Xanthan Gum

T. Sanz, A. Salvador, E. D. L. Hera, 2012, Food and Bioprocess Technology.

Functionality of several cake ingredients: a comprehensive approach.

I. Hernando, J. Rodriguez-Garcia, A. Salvador, 2018 .

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

T. Sanz, A. Salvador, Soulef Benkadri, 2020, Foods.

Evaluation of four types of resistant starch in muffin baking performance and relationship with batter rheology

S. Fiszman, T. Sanz, A. Salvador, 2008 .

Resistant starch (RS) in battered fried products: Functionality and high-fibre benefit

S. Fiszman, T. Sanz, A. Salvador, 2008 .

Performance of three different types of resistant starch in fried battered food

S. Fiszman, T. Sanz, A. Salvador, 2008 .

Effect of the inclusion of citrus pulp in the diet of goats on cheeses characteristics

C. Contreras, N. Martínez‐Navarrete, A. Salvador, 2014 .

Effect of oil degradation during frying on the color of fried, battered squid rings

S. Fiszman, C. Calvo, A. Salvador, 2002 .

Improvement of crunchiness of battered fish nuggets

P. Varela, S. Fiszman, A. Albert, 2009 .

Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel

T. Sanz, A. Salvador, M. Espert, 2021, Foods.

Influence of Outer Layer Formulation on the Sensory Properties of Microwaved Breaded Nuggets

G. Hough, S. Fiszman, A. Albert, 2014 .

Effect of the addition of different ingredients on the characteristics of a batter coating for fried seafood prepared without a pre-frying step

S. Fiszman, T. Sanz, A. Salvador, 2005 .

Battering and Breading: Frying and Freezing

S. Fiszman, A. Salvador, 2010 .

Performance of methyl cellulose in coating batters for fried products

S. Fiszman, T. Sanz, A. Salvador, 2008 .

Effect of the addition of dextrin or dried egg on the rheological and textural properties of batters for fried foods

S. Fiszman, T. Sanz, A. Salvador, 2003 .

Effect of Corn Flour, Salt, and Leavening on the Texture of Fried, Battered Squid Rings

S. Fiszman, T. Sanz, A. Salvador, 2002 .

Acceptability of batter-coated squid rings prepared without industrial pre-frying

G. Hough, S. Fiszman, A. Salvador, 2005 .

Innovative method for preparing a frozen, battered food without a prefrying step

S. Fiszman, T. Sanz, A. Salvador, 2004 .

Effect of fermentation time on texture and microstructure of pickled carrots

E. Llorca, I. Hernando, S. Fiszman, 2001 .

Resistant starch content and glucose release of different resistant starch commercial ingredients: effect of cooking conditions

S. Fiszman, T. Sanz, A. Salvador, 2010 .

On the assessment of fracture in brittle foods: The case of roasted almonds

Paula Varela, Susana Fiszman, P. Varela, 2008 .

Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative

E. Llorca, I. Hernando, A. Salvador, 2021 .

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

P. Varela, S. Fiszman, T. Sanz, 2010, Journal of food science.

Acoustic settings combination as a sensory crispness indicator of dry crispy food.

A. Conti-Silva, A. Salvador, Liara Silva Dias-Faceto, 2020, Journal of texture studies.

EXPLORING AND EXPLAINING CREAMINESS PERCEPTION: CONSUMERS' UNDERLYING CONCEPTS

G. Ares, P. Varela, S. Fiszman, 2011 .

CONSUMERS' CREAMINESS CONCEPT PERCEPTION: A CROSS‐CULTURAL STUDY IN THREE SPANISH‐SPEAKING COUNTRIES

G. Ares, P. Varela, S. Fiszman, 2011 .

On the assessment of fracture in brittle foods: II. Biting or chewing?

Paula Varela, Susana Fiszman, P. Varela, 2009 .

Texture concepts for consumers: a better understanding of crispy–crunchy sensory perception

Adriana Gámbaro, Paula Varela, Susana Fiszman, 2008 .

Structured sorting using pictures as a way to study nutritional and hedonic perception in children

P. Varela, A. Salvador, 2014 .

Study on Resistant Starch Functionality in Short Dough Biscuits by Oscillatory and Creep and Recovery Tests

T. Sanz, L. Laguna, A. Salvador, 2013, Food and Bioprocess Technology.

Advances in Food Rheology and Its Applications

Milan Houška, Jasim Ahmed, Stefan Kasapis, 2016 .

Impact of freeze‐drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice

N. Martínez‐Navarrete, A. Salvador, M. Camacho, 2021, International Journal of Food Science & Technology.

Textural Characteristics and Dynamic Oscillatory Rheology of Maturation of Milk Gelatin Gels with Low Acidity

S. Fiszman, A. Salvador, 1998 .

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

T. Sanz, A. Salvador, M. Espert, 2020, Foods.

Quality and Acceptability of Microwave and Conventionally Pasteurised Kiwifruit Puree

N. Martínez‐Navarrete, A. Salvador, D. Rodrigo, 2014, Food and Bioprocess Technology.

Influence of colour intensity on the perception of colour and sweetness in various fruit-flavoured yoghurts

Susana Fiszman, S. Fiszman, C. Calvo, 2001 .

Use of enzymes in brown bread production and their influence on the shelf life of the sliced and wrapped products: A collaborative transcultural sensory evaluation

A. Giménez, G. Ares, P. Varela, 2009 .

ATR-FTIR Spectroscopy Combined with Multivariate Analysis Successfully Discriminates Raw Doughs and Baked 3D-Printed Snacks Enriched with Edible Insect Powder

C. Bengoa, M. Ferrando, T. Sanz, 2021, Foods.