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Journal of Food Science|July 18, 2019
Influence of Fiber Addition on White Sauces Made with Corn Starch: Effect on Their Freezing/Thawing StabilityBeatriz Herranz, Adrián Martínez, María Dolores AlvarezFoods (Basel, Switzerland)|May 15, 2020
Assessment of the Miniature Kramer Shear Cell to Measure Both Solid Food and Bolus Mechanical Properties and Their Interplay with Oral Processing BehaviorMaría Dolores Álvarez, Jaime Paniagua, Beatriz HerranzPlos One|October 10, 2018
Association of plasma and urine viscosity with cardiometabolic risk factors and oxidative status. A pilot study in subjects with abdominal obesityBeatriz Herranz, María Dolores Álvarez, Jara Pérez-JiménezFoods (Basel, Switzerland)|February 24, 2024
Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked ProductsMaría Dolores Álvarez, Arancha Saiz, Beatriz Herranz, et al.Foods (Basel, Switzerland)|May 27, 2026
Quality and Processing Behavior of Egg White and Yolk from Commercial Free-Range and Barn-Laid Eggs: Physical, Compositional and Rheological Assessment in Raw and Heat-Treated (Grilled) StatesMaría Dolores Álvarez, Victor G Almendro-Vedia, Beatriz HerranzJournal of Texture Studies|May 16, 2019
Understanding the crispy-crunchy texture of raw red pepper and its change with storage timeMaría Dolores Alvarez, Cristina Velarde, Laura Barrios, et al.Foods (Basel, Switzerland)|June 10, 2023
Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking PerformanceMaría Dolores Álvarez, Beatriz Herranz, Arancha Saiz, et al.Foods (Basel, Switzerland)|February 24, 2017
Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added BiopolymersMaría Dolores Alvarez, Francisco Javier Cuesta, Beatriz Herranz, et al.Journal of Texture Studies|April 12, 2017
End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg whiteMaría Dolores Alvarez, Beatriz Herranz, María José Jiménez, et al.Food Chemistry|November 24, 2015
Different additives to enhance the gelation of surimi gel with reduced sodium contentDeysi Cando, Beatriz Herranz, A Javier Borderías, et al.Pageof 3