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Teresa Sanz

Showing results (1-10 of 131) with videos related to

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Sustainability Science|December 20, 2022
Arts, place, and sacrifice zones: restoration of damaged relational values in a Chilean sacrifice zoneTeresa Sanz, Beatriz Rodríguez-Labajos
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
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
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|July 31, 2013
Pervaporation investigation of recovery of volatile compounds from brown crab boiling juiceRodrigo Martínez, M Teresa Sanz, Sagrario Beltrán
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|April 5, 2017
Structural changes in biscuits made with cellulose emulsions as fat replacersTeresa Sanz, Amparo Quiles, Ana Salvador, et al.
BMC Geriatrics|October 9, 2020
A physical activity program versus usual care in the management of quality of life for pre-frail older adults with chronic pain: randomized controlled trialPedro Otones, Eva García, Teresa Sanz, et al.
Foods (Basel, Switzerland)|December 30, 2020
Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface MethodologySoulef Benkadri, Ana Salvador, Teresa Sanz, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|May 30, 2018
Gluten-free biscuits based on composite rice-chickpea flour and xanthan gumSoulef Benkadri, Ana Salvador, Mohammed N Zidoune, et al.
Journal of Food Science|April 12, 2013
Inulin and erythritol as sucrose replacers in short-dough cookies: sensory, fracture, and acoustic propertiesLaura Laguna, Cristina Primo-Martín, Ana Salvador, et al.
Pageof 14

Showing results (1-10 of 131) with videos related to

Sort By:
Pageof 14
Sustainability Science|December 20, 2022
Arts, place, and sacrifice zones: restoration of damaged relational values in a Chilean sacrifice zoneTeresa Sanz, Beatriz Rodríguez-Labajos
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
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
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|July 31, 2013
Pervaporation investigation of recovery of volatile compounds from brown crab boiling juiceRodrigo Martínez, M Teresa Sanz, Sagrario Beltrán
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|April 5, 2017
Structural changes in biscuits made with cellulose emulsions as fat replacersTeresa Sanz, Amparo Quiles, Ana Salvador, et al.
BMC Geriatrics|October 9, 2020
A physical activity program versus usual care in the management of quality of life for pre-frail older adults with chronic pain: randomized controlled trialPedro Otones, Eva García, Teresa Sanz, et al.
Foods (Basel, Switzerland)|December 30, 2020
Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface MethodologySoulef Benkadri, Ana Salvador, Teresa Sanz, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|May 30, 2018
Gluten-free biscuits based on composite rice-chickpea flour and xanthan gumSoulef Benkadri, Ana Salvador, Mohammed N Zidoune, et al.
Journal of Food Science|April 12, 2013
Inulin and erythritol as sucrose replacers in short-dough cookies: sensory, fracture, and acoustic propertiesLaura Laguna, Cristina Primo-Martín, Ana Salvador, et al.
Pageof 14