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Dolores Alvarez

Showing results (1-10 of 17) with videos related to

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Foods (Basel, Switzerland)|February 24, 2017
Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea GelsMaría Dolores Alvarez, Raúl Fuentes, Wenceslao Canet
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 Alvarez
Infection and Immunity|February 21, 2002
Role of lung epithelial cells in defense against Klebsiella pneumoniae pneumoniaGuadalupe Cortés, Dolores Alvarez, Carles Saus, et al.
Psychonomic Bulletin & Review|April 19, 2024
Inhibition and working memory capacity modulate the mental space-time associationIsabel Carmona, Jose Rodriguez-Rodriguez, Dolores Alvarez, et al.
Journal 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)|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.
Gels (Basel, Switzerland)|November 29, 2021
Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an OleogelMaría Dolores Alvarez, Susana Cofrades, María Espert, et al.
Foods (Basel, Switzerland)|April 30, 2021
Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based OleogelMaría Dolores Alvarez, Susana Cofrades, María Espert, et al.
Foods (Basel, Switzerland)|February 4, 2021
Foods for Plant-Based Diets: Challenges and InnovationsAlexandra Alcorta, Adrià Porta, Amparo Tárrega, et al.
Pageof 2

Showing results (1-10 of 17) with videos related to

Sort By:
Pageof 2
Foods (Basel, Switzerland)|February 24, 2017
Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea GelsMaría Dolores Alvarez, Raúl Fuentes, Wenceslao Canet
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 Alvarez
Infection and Immunity|February 21, 2002
Role of lung epithelial cells in defense against Klebsiella pneumoniae pneumoniaGuadalupe Cortés, Dolores Alvarez, Carles Saus, et al.
Psychonomic Bulletin & Review|April 19, 2024
Inhibition and working memory capacity modulate the mental space-time associationIsabel Carmona, Jose Rodriguez-Rodriguez, Dolores Alvarez, et al.
Journal 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)|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.
Gels (Basel, Switzerland)|November 29, 2021
Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an OleogelMaría Dolores Alvarez, Susana Cofrades, María Espert, et al.
Foods (Basel, Switzerland)|April 30, 2021
Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based OleogelMaría Dolores Alvarez, Susana Cofrades, María Espert, et al.
Foods (Basel, Switzerland)|February 4, 2021
Foods for Plant-Based Diets: Challenges and InnovationsAlexandra Alcorta, Adrià Porta, Amparo Tárrega, et al.
Pageof 2