Á. Albert

Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training

Á. Albert, Paula Varela, Ana Salvador et al. · Food Quality and Preference · 2011 · 135 citations

Agriculture, Food Science, Nutrition +17

Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks

Á. Albert, Ana Salvador, Pascal Schlich et al. · Food Quality and Preference · 2011 · 123 citations

Agriculture, Food Science, Sensory Evaluation +15

Adhesion in fried battered nuggets: Performance of different hydrocolloids as predusts using three cooking procedures

Á. Albert, I. Pérez‐Munuera, Amparo Quiles et al. · Food Hydrocolloids · 2008 · 52 citations

Agriculture, Food Science, Nutrition +12

A film of alginate plus salt as an edible susceptor in microwaveable food

Á. Albert, Ana Salvador, Susana Fiszman · Food Hydrocolloids · 2011 · 45 citations

Agriculture, Food Science, Food Engineering +10

Improvement of crunchiness of battered fish nuggets

Á. Albert, Paula Varela, Ana Salvador et al. · European Food Research and Technology · 2009 · 36 citations

Natural Resources, Animal Sciences, Fisheries +3