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Journal of Food Science|July 20, 2012
Microstructural, physical, and sensory impact of starch, inulin, and soy protein in low-fat gluten and lactose free white saucesLuis M Guardeño, Isabel Hernando, Empar Llorca, et al.Mycological Research|July 3, 2007
Impact of active soil carbonate and burn size on the capacity of the rockrose Cistus laurifolius to produce Tuber melanosporum carpophores in truffle cultureLuis G García-Montero, Miguel A Casermeiro, José L Manjón, et al.Journal of Food Science|September 15, 2011
Microwave heating effect on rheology and microstructure of white saucesLuis M Guardeño, Teresa Sanz, Susana M Fiszman, et al.Food Chemistry|October 9, 2013
Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutionsLilia Neri, Isabel Hernando, Isabel Pérez-Munuera, et al.Ultrasonics Sonochemistry|September 5, 2020
Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effectsTiago Carregari Polachini, Isabel Hernando, Antonio Mulet, et al.Journal of the Science of Food and Agriculture|February 1, 2020
Physicochemical changes and chilling injury disorders in 'Tango' mandarins stored at low temperaturesJulia Morales, Almudena Bermejo, Cristina Besada, et al.Foods (Basel, Switzerland)|February 24, 2017
Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods-A SUSFOOD ProjectHarald Rohm, Charles Brennan, Charlotta Turner, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|January 30, 2015
Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methodsAnnamaria Filomena-Ambrosio, María Ximena Quintanilla-Carvajal, Ana-Puig, et al.Food & Function|March 9, 2021
Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structureGloria López-Gámez, Pedro Elez-Martínez, Amparo Quiles-Chuliá, et al.Journal of Food Science|May 4, 2011
Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fieldsRaquel Marco-Molés, María A Rojas-Graü, Isabel Hernando, et al.Pageof 5