S. Martínez-Cervera

Statistics

Publications

Citations

674

H-Index

Active since

2008

Affiliations

Instituto de Agroquímica y Tecnología de Alimentos(Current)

Consejo Superior de Investigaciones Científicas

Universidad de Valladolid

S. Martínez-Cervera is an author at Instituto de Agroquímica y Tecnología de Alimentos specializing in food technology, health sciences, and rheology.

Top concepts

HealthRheologyFood TechnologyEngineeringFood ChemistryPolymer ScienceFood EngineeringFood QualityFood ProcessingMaterial Science

Publications per year

2008–2015

Publications

Cocoa fibre and its application as a fat replacer in chocolate muffins

S. Martínez-Cervera, Ana Salvador, Begoña Muguerza et al. · LWT · 2010 · 214 citations · Full text

Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose

S. Martínez-Cervera, T. Sanz, Ana Salvador et al. · LWT · 2011 · 153 citations

Materials Science, Engineering, Functional Property +7

Comparison of different polyols as total sucrose replacers in muffins: Thermal, rheological, texture and acceptability properties

S. Martínez-Cervera, Ana Salvador, T. Sanz · Food Hydrocolloids · 2013 · 99 citations

Materials Science, Food Chemistry, Engineering +11

Distinctive sensory features introduced by resistant starch in baked products

Raquel Baixauli, Ana Salvador, S. Martínez-Cervera et al. · LWT · 2008 · 75 citations

Food Analysis, Resistant Starch, Food Engineering +6

Cellulose ether emulsions as fat replacers in muffins: Rheological, thermal and textural properties

S. Martínez-Cervera, Ana Salvador, T. Sanz · LWT · 2015 · 61 citations

Food Colloid, Engineering, Polymer Science +7

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