Items where author is "Olivares García, María Dolores"

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Number of items: 8.

Article

Álvarez, María Dolores and Fuentes, Raúl and Olivares García, María Dolores and Canet, Wenceslao (2013). Effects of high hydrostatic pressure on rheological and termal properties of chickpea Cicer arietinum L. flour slurry and heat-induced paste.. "Innovate of food science and emerging techologies", v. 21 ; pp. 1225-1232. ISSN 1466-8564. https://doi.org/10.1016/j.ifset.2013.11.005.

Álvarez, María Dolores and Fernández Martinez, María Cristina and Olivares García, María Dolores and Jiménez, María José and Canet, Wenceslao (2013). Sensory and texture properties of mashed potato incorporated wigh inulin and olive oil blends. "International Journal of Food Properties", v. 16 (n. 8); pp. 1839-1859. ISSN 1094-2912. https://doi.org/10.1080/10942912.2011.610211.

Álvarez, María Dolores and Olivares García, María Dolores and Blanch, M. and Canet, Wenceslao (2012). Protein isolate and inulin: chemical, rheological and structural basis. "Food Science And Technology International", v. 19 (n. 5); pp. 447-460. ISSN 1082-0132. https://doi.org/10.1177/1082013212455347.

Álvarez, María Dolores and Fernández Martinez, María Cristina and Olivares García, María Dolores and Canet, Wenceslao (2012). Comparative characterization of dietary fibre-Enriched Frozen/thawed mashed potatoes. "International Journal of Food Properties", v. 15 (n. 5); pp. 1022-1041. ISSN 1094-2912. https://doi.org/10.1080/10942912.2010.512501.

Álvarez, María Dolores and Jiménez, María José and Olivares García, María Dolores and Barrios, L. and Canet, Wenceslao (2012). Texture perception determined by doy protein isolate and inulin addition in potato puree: links with mechanical and microstructural features. "Journal of Texture Studies", v. 43 (n. 5); pp. 361-374. ISSN 0022-4901. https://doi.org/10.1111/j.1745-4603.2012.00347.

Álvarez, María Dolores and Fernández Martinez, María Cristina and Olivares García, María Dolores and Canet, Wenceslao (2012). A rheological characterization of mashed potatoes enriched with soy protein isolate. "Food chemistry", v. 133 (n. 4); pp. 1274-1282. ISSN 0308-8146. https://doi.org/10.1016/j.foodchem.2011.05.111.

Álvarez, María Dolores and Fernández, Cristina and Olivares García, María Dolores and Canet, Wenceslao (2011). Rheological behaviour and functionality of inulin-extra virgin olive oil-based mashed potatoes. "INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY", v. 45 (n. 10); pp. 2108-2118. ISSN 0950-5423. https://doi.org/10.1111/j.1365-2621.2010.02382.x.

Thesis

Olivares García, María Dolores (2014). Efecto de la adición de ingredientes funcionales en el comportamiento reológico y la textura de puré de patata (Cv. Kennebec) fresco y congelado. Thesis (Doctoral), E.T.S.I. Agrónomos (UPM) [antigua denominación].

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