C. Iborra-Bernad

发表

Sensory analysis and observational study in an experimental restaurant: Pilot study

A. Giboreau, L. Saulais, E. Petit, 2018, International Journal of Gastronomy and Food Science.

Replacing Sugar in Ice Cream: Fruit Up® as a Substitute

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2013 .

Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2012, Food and Bioprocess Technology.

Optimizing the texture and color of sous-vide and cook-vide green bean pods

P. García-Segovia, J. Martínez-Monzó, D. Philippon, 2013 .

Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato

P. García-Segovia, J. Martínez-Monzó, C. Iborra-Bernad, 2014 .

Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin

C. Iborra-Bernad, Purificación García-Segovia, Vivian Barreto-Palacios, 2012 .

Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects

C. Iborra-Bernad, Purificación García-Segovia, Javier Martínez-Monzó, 2014 .

Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis

A. Tárrega, P. García-Segovia, J. Martínez-Monzó, 2014, Food Analytical Methods.

Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling.

P. García-Segovia, J. Martínez-Monzó, C. Iborra-Bernad, 2015, Journal of food science.

Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2015 .

Measuring Bread Use in a French Restaurant. A Naturalistic Approach: Grid Analysis for the French Culture

C. Iborra-Bernad, O. Wathelet, A. Giboreau, 2012 .