Publications dans lesquelles il/elle collabore avec JESÚS SALMERÓN EGEA (15)
2022
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Performance of Apple Pomace for Gluten-Free Bread Manufacture: Effect on Physicochemical Characteristics and Nutritional Value
Applied Sciences (Switzerland), Vol. 12, Núm. 12
2019
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Efecto de la amilasa salival sobre espesantes para disfagia con distinta composición
Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019
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Sensory perception and flow properties of dysphagia thickening formulas with different composition
Food Hydrocolloids, Vol. 90, pp. 508-514
2018
2016
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Efecto de las variables de preparación sobre la textura en alimentos adaptados para pacientes con disfagia
Nutricion Hospitalaria, Vol. 33, Núm. 2, pp. 368-372
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In Process Citation
Nutricion hospitalaria, Vol. 33, Núm. 2, pp. 118
2012
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Physicochemical, sensorial and textural characteristics of liquid-smoked salmon (Salmo salar) as affected by salting treatment and sugar addition
International Journal of Food Science and Technology, Vol. 47, Núm. 5, pp. 1086-1096
2011
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Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring
Agricultural and Food Science, Vol. 20, Núm. 3, pp. 217-227
2010
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Effect of freezing on the physicochemical, textural and sensorial characteristics of salmon (Salmo salar) smoked with a liquid smoke flavouring
LWT - Food Science and Technology, Vol. 43, Núm. 6, pp. 910-918
2008
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Textual and physicochemical characteristics of salmon ("Salmo salar") treated by different smoking processes
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 399, pp. 92-97
2007
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Sensorial and physicochemical characteristics of salmon ("Salmo salar") treated by different smoking processes during storage
Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 13, Núm. 6, pp. 477-484
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Textural and physicochemical changes in salmon (Salmo salar) treated with commercial liquid smoke flavourings
Food Chemistry, Vol. 100, Núm. 2, pp. 498-503
2006
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Textural properties of raw Atlantic salmon (Salmo salar) at three points along the fillet, determined by different methods
Food Control, Vol. 17, Núm. 7, pp. 511-515
2004
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Evaluation of textual changes in frankfurters treated with commercial liquid smoke flavourings
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 353, pp. 89-92
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Texture profile analysis of meat products treated with commercial liquid smoke flavourings
Food Control, Vol. 15, Núm. 6, pp. 457-461