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Article(3)
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International Journal of Gastronomy and Food Science(1)
Journal of Culinary Science and Technology(1)
Nutricion Hospitalaria(1)
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scopus(3)
Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours
ArticleAbstract: The objective of this study was to evaluate the effect of wheat flour substitution with toasted cornPalabras claves:alternative flour, Consumer perception, Reformulated madeleine, textureAutores:Andrés-Bello A., Barreto-Palacios V., Casas Moreno M., González-Carrascosa R., Iborra-Bernad C., Martínez‐monzó J., P. García-SegoviaFuentes:scopusNew technologies applied to food frequency questionnaires: A current perspective
ArticleAbstract: The food frequency questionnaires are widely used in epidemiological researches like dietary assessmPalabras claves:Computers, Diet surveys, internet, questionnairesAutores:González-Carrascosa R., Martínez‐monzó J., Ngo J., P. García-Segovia, Serra-Majem L.Fuentes:scopusImprovement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin
ArticleAbstract: During the last decade, knowledge of food science and technology has been applied to Haute Cuisine oPalabras claves:Apple tart, Cook-vide, Sensory analysis, Sous-videAutores:Andrés-Bello A., Barreto-Palacios V., Bretón J., González-Carrascosa R., Iborra-Bernad C., Martínez‐monzó J., P. García-SegoviaFuentes:scopus