Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Ana Salvador

Showing results (1-10 of 46) with videos related to

Pageof 5
Sort By:
Meat Science|February 17, 2016
Effect of the use of entire male fat in the production of reduced salt fermented sausagesSara Corral, Ana Salvador, Mónica Flores
Foods (Basel, Switzerland)|March 3, 2021
Development of Structured Sunflower Oil Systems for Decreasing Trans and Saturated Fatty Acid Content in Bakery CreamsMaría Espert, Teresa Sanz, Ana Salvador
Meat Science|December 25, 2012
Salt reduction in slow fermented sausages affects the generation of aroma active compoundsSara Corral, Ana Salvador, Mónica Flores
Journal of the Science of Food and Agriculture|July 22, 2014
Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniquesSara Corral, Ana Salvador, Mónica Flores
Foods (Basel, Switzerland)|June 21, 2020
Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat DigestibilityMaria Espert, Teresa Sanz, Ana Salvador
Food & Function|August 17, 2016
In vitro digestibility of highly concentrated methylcellulose O/W emulsions: rheological and structural changesMaría Espert, Ana Salvador, Teresa Sanz
Journal of the Science of Food and Agriculture|January 17, 2023
Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat pattiesMónica Flores, Aina Hernán, Ana Salvador, et al.
International Journal of Food Microbiology|June 8, 2024
Impact of paprika and dextrose addition on dry cured loins microbiota and its effect on aroma developmentLei Li, Monica Flores, Ana Salvador, et al.
Actas Espanolas De Psiquiatria|December 4, 2015
Characterizing offspring of bipolar parents: a review of the literatureÁlvaro Frías, Carol Palma, Núria Farriols, et al.
Journal of the Science of Food and Agriculture|April 14, 2017
New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory studyJennifer Borreani, Isabel Hernando, Ana Salvador, et al.
Pageof 5

Showing results (1-10 of 46) with videos related to

Sort By:
Pageof 5
Meat Science|February 17, 2016
Effect of the use of entire male fat in the production of reduced salt fermented sausagesSara Corral, Ana Salvador, Mónica Flores
Foods (Basel, Switzerland)|March 3, 2021
Development of Structured Sunflower Oil Systems for Decreasing Trans and Saturated Fatty Acid Content in Bakery CreamsMaría Espert, Teresa Sanz, Ana Salvador
Meat Science|December 25, 2012
Salt reduction in slow fermented sausages affects the generation of aroma active compoundsSara Corral, Ana Salvador, Mónica Flores
Journal of the Science of Food and Agriculture|July 22, 2014
Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniquesSara Corral, Ana Salvador, Mónica Flores
Foods (Basel, Switzerland)|June 21, 2020
Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat DigestibilityMaria Espert, Teresa Sanz, Ana Salvador
Food & Function|August 17, 2016
In vitro digestibility of highly concentrated methylcellulose O/W emulsions: rheological and structural changesMaría Espert, Ana Salvador, Teresa Sanz
Journal of the Science of Food and Agriculture|January 17, 2023
Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat pattiesMónica Flores, Aina Hernán, Ana Salvador, et al.
International Journal of Food Microbiology|June 8, 2024
Impact of paprika and dextrose addition on dry cured loins microbiota and its effect on aroma developmentLei Li, Monica Flores, Ana Salvador, et al.
Actas Espanolas De Psiquiatria|December 4, 2015
Characterizing offspring of bipolar parents: a review of the literatureÁlvaro Frías, Carol Palma, Núria Farriols, et al.
Journal of the Science of Food and Agriculture|April 14, 2017
New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory studyJennifer Borreani, Isabel Hernando, Ana Salvador, et al.
Pageof 5