C. Fernández

发表

EFFECT OF CRYOPROTECTANT MIXTURES ON RHEOLOGICAL PROPERTIES OF FRESH AND FROZEN/THAWED MASHED POTATOES

M. Álvarez, C. Fernández, W. Canet, 2011 .

THE EFFECT OF TEMPERATURE, GEOMETRY, GAP AND SURFACE FRICTION ON OSCILLATORY RHEOLOGICAL PROPERTIES OF MASHED POTATOES

M. Álvarez, C. Fernández, W. Canet, 2007 .

COMPARATIVE CHARACTERIZATION OF 1 DIETARY FIBRE ENRICHED FROZEN / THAWED 2 MASHED POTATOES 3 4

M. Álvarez, C. Fernández, W. Canet, 2012 .

Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants

M. Álvarez, C. Fernández, W. Canet, 2011 .

Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo)

M. Álvarez, P. Luna, C. Fernández, 2005 .

Rheological behaviour and functionality of inulin-extra virgin olive oil-based mashed potatoes

M. Álvarez, C. Fernández, W. Canet, 2010 .

Flow Behaviour and Sensory Properties of Extra Virgin Olive Oil-Enriched Mashed Potatoes: Influence of Cryoprotectants and Freezing

M. Álvarez, C. Fernández, W. Canet, 2011 .

A rheological characterisation of mashed potatoes enriched with soy protein isolate

M. Álvarez, C. Fernández, W. Canet, 2012 .

A rheological characterization of mashed potatoes enriched with soy 1 protein isolate 2 3

M. Álvarez, C. Fernández, W. Canet, 2012 .

Effect of processing on the texture and sensory attributes of raspberry (cv. Heritage) and blackberry (cv. Thornfree)

M. Álvarez, C. Fernández, W. Canet, 2007 .

Rheological behaviour of fresh and frozen potato puree in steady and dynamic shear at different temperatures

M. Álvarez, C. Fernández, W. Canet, 2004 .

Some Objective Instrumental Methods for Evaluating the Texture of Solid Potato Tissue (Solanum tuberosum L.

M. Álvarez, C. Fernández, W. Canet, 2009 .

The effect of long-term frozen storage on the quality of frozen and thawed mashed potatoes with added cryoprotectant mixtures

M. Álvarez, C. Fernández, W. Canet, 2009 .

Steady shear and yield stress data of fresh and frozen/thawed mashed potatoes: Effect of biopolymers addition

M. Álvarez, C. Fernández, W. Canet, 2008 .

Effect of freezing/thawing conditions and long‐term frozen storage on the quality of mashed potatoes

M. Álvarez, C. Fernández, W. Canet, 2005 .

Chapter THE ENRICHMENT OF MASHED POTATOES WITH EXTRA VIRGIN OLIVE OIL : THE EFFECTS ON TEXTURAL , PHYSICAL , STRUCTURAL AND SENSORY CHARACTERISTICS

M. Álvarez, C. Fernández, W. Canet, 2018 .

TEXTURE OF EXTRA VIRGIN OLIVE OIL-ENRICHED MASHED POTATOES: SENSORY, INSTRUMENTAL AND STRUCTURAL RELATIONSHIPS

M. Álvarez, C. Fernández, W. Canet, 2011 .

FUNCTIONALITY OF AMIDATED LOW METHOXYL PECTIN AND XANTHAN GUM BLENDS ON THE TEXTURE AND COLOR OF MASHED POTATOES

M. Álvarez, C. Fernández, W. Canet, 2011 .

Effect of modified starch concentration and freezing and thawing rates on properties of mashed potatoes (cv. Kennebec)

M. Álvarez, C. Fernández, W. Canet, 2007 .

Oscillatory properties of fresh and frozen/thawed mashed potatoes as modified by mixtures of amidated low-methoxyl pectin and xanthan gum

M. Álvarez, C. Fernández, W. Canet, 2009 .

The effect of low-temperature blanching on the quality of fresh and frozen/thawed mashed potatoes

M. Álvarez, C. Fernández, W. Canet, 2006 .

The effect of sample temperature on instrumental and sensory properties of mashed potato products

M. Álvarez, C. Fernández, W. Canet, 2005 .

Optimization of low-temperature blanching for retention of potato firmness: Effect of previous storage time on compression properties

M. Álvarez, C. Fernández, W. Canet, 2005 .

Quality of mashed potatoes: effect of adding blends of kappa-carrageenan and xanthan gum

M. Álvarez, C. Fernández, W. Canet, 2009 .

Oscillatory Rheological Properties of Fresh and Frozen/Thawed Mashed Potatoes as Modified by Different Cryoprotectants

M. Álvarez, C. Fernández, W. Canet, 2010 .

Effect of addition of cryoprotectants on the mechanical properties, colour and sensory attributes of fresh and frozen/thawed mashed potatoes

M. Álvarez, C. Fernández, W. Canet, 2008 .

Comparisons of methods for measuring yield stresses in potato puree: effect of temperature and freezing

M. Álvarez, P. Luna, C. Fernández, 2005 .

Comparative Characterization of Dietary Fibre-Enriched Frozen/Thawed Mashed Potatoes

M. Álvarez, C. Fernández, W. Canet, 2012 .

1 TEXTURE OF EXTRA VIRGIN OLIVE OIL-ENRICHED MASHED POTATOES : 1 SENSORY , INSTRUMENTAL AND STRUCTURAL RELATIONSHIPS 2 3

M. Álvarez, C. Fernández, W. Canet, 2014 .

Enhancement of freezing stability in mashed potatoes by the incorporation of kappa-carrageenan and xanthan gum blends

M. Álvarez, C. Fernández, W. Canet, 2009 .

Sensory and Texture Properties of Mashed Potato Incorporated with Inulin and Olive Oil Blends

M. Álvarez, C. Fernández, W. Canet, 2013 .

Cosmic impact versus terrestrial origin of the Azuara structure (Spain): A review

J. Martínez-Frías, E. Sanz-rubio, C. Fernández, 2002 .