T. Sanz

Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins

María Estela Matos, T. Sanz, Cristina M. Rosell · Food Hydrocolloids · 2013 · 270 citations

Agriculture, Agronomy, Food Science +12

Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis

Ana Salvador, Paula Varela, T. Sanz et al. · LWT · 2008 · 204 citations

Agriculture, Food Science, Food Analysis +16

Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter

Raquel Baixauli, T. Sanz, Ana Salvador et al. · Journal of Cereal Science · 2007 · 164 citations

Agriculture, Food Science, Food Processing +12

Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response

T. Sanz, Ana Salvador, Raquel Baixauli et al. · European Food Research and Technology · 2009 · 163 citations

Agriculture, Food Science, Food Analysis +11

Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits

Laura Laguna, Ana Salvador, T. Sanz et al. · LWT · 2010 · 159 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17