Marı́a Dolores Álvarez

Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development

Joaquín Gómez‐Estaca, Ana M. Herrero, Beatriz Herranz et al. · Food Hydrocolloids · 2018 · 194 citations

Lipid Analysis, Engineering, Lipid Nutrition +10

Characterisation of chickpea flour‐based gluten‐free batters and muffins with added biopolymers: rheological, physical and sensory properties

Beatriz Herranz, Wenceslao Canet, M. J. Jiménez et al. · International Journal of Food Science & Technology · 2016 · 71 citations · Full text

Engineering, Functional Property, Mechanical Engineering +20

Characterization of the frying process of fresh and blanched potato strips using response surface methodology

Marı́a Dolores Álvarez, M Jos� Morillo, Wenceslao Canet · European Food Research and Technology · 2000 · 65 citations

Engineering, Response Surface Methodology, Potato Strips +5

Use of high-pressure-treated milk for the production of reduced-fat cheese

Elena Molina, Marı́a Dolores Álvarez, Mercedes Ramos et al. · International Dairy Journal · 2000 · 59 citations

Food Engineering, Food Processing, Food Structure +4

Effect of processing on the texture and sensory attributes of raspberry (cv. Heritage) and blackberry (cv. Thornfree)

M.B. Sousa, Wenceslao Canet, Marı́a Dolores Álvarez et al. · Journal of Food Engineering · 2005 · 58 citations · Full text

Sensory Attributes, Sensory Science, Food Texture +4