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Results:
1-9
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Results: 9
Authors:
Llorca, E
Hernando, I
Perez-Munuera, I
Fiszman, SM
Lluch, MA
Citation: E. Llorca et al., Effect of frying on the microstructure of frozen battered squid rings, EUR FOOD RE, 213(6), 2001, pp. 448-455
Authors:
Calvo, C
Salvador, A
Fiszman, SM
Citation: C. Calvo et al., Influence of colour intensity on the perception of colour and sweetness invarious fruit-flavoured yoghurts, EUR FOOD RE, 213(2), 2001, pp. 99-103
Authors:
Salvador, A
Sanz, T
Fiszman, SM
Citation: A. Salvador et al., Rheological properties of xanthan gum-gelatine spray-dried mixtures. Application in a custard-like formulation, EUR FOOD RE, 212(2), 2001, pp. 208-212
Authors:
Fiszman, SM
Damasio, MH
Citation: Sm. Fiszman et Mh. Damasio, Suitability of single-compression and TPA tests to determine adhesiveness in solid and semisolid foods, J TEXT STUD, 31(1), 2000, pp. 55-68
Authors:
Fiszman, SM
Damasio, MH
Citation: Sm. Fiszman et Mh. Damasio, Instrumental measurement of adhesiveness in solid and semi-solid foods. A survey, J TEXT STUD, 31(1), 2000, pp. 69-91
Authors:
Fiszman, SM
Salvador, A
Citation: Sm. Fiszman et A. Salvador, Effect of gelatine on the texture of yoghurt and of acid-heat-induced milkgels, Z LEBENSM U, 208(2), 1999, pp. 100-105
Authors:
Fiszman, SM
Lluch, MA
Salvador, A
Citation: Sm. Fiszman et al., Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties, INT DAIRY J, 9(12), 1999, pp. 895-901
Authors:
Tabilo, G
Flores, M
Fiszman, SM
Toldra, F
Citation: G. Tabilo et al., Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham, MEAT SCI, 51(3), 1999, pp. 255-260
Authors:
Fiszman, SM
Pons, M
Damasio, MH
Citation: Sm. Fiszman et al., New parameters for instrumental texture profile analysis: Instantaneous and retarded recoverable springiness, J TEXT STUD, 29(5), 1998, pp. 499-508
Risultati:
1-9
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