M. I. Hernando

Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure

S. Fiszman, T. Sanz, A. Arocas, 2011 .

Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review

P. Varela, S. Fiszman, O. Martín‐Belloso, 2010 .

Effect of cooking time and ingredients on the performance of different starches in white sauces

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