Fiszman S.
20
Coauthors
4
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2014 | 1 |
| 2016 | 1 |
| 2017 | 1 |
| 2021 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Cognición | 1 |
| Ciencias Agrícolas | 1 |
| Ciencia agraria | 1 |
| Ciencia de los alimentos | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 4 |
| Alimentación y bebidas | 2 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 4 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Martínez‐monzó J. | 2 |
| P. García-Segovia | 2 |
| Hough G. | 1 |
| Garitta L. | 1 |
| Juan Eduardo Bravo-Vásquez | 1 |
| Elizagoyen E.S. | 1 |
| Urbano-Ramos A.M. | 1 |
| Laguna L. | 1 |
| Cristina M. Rosell | 1 |
| Tárrega A. | 1 |
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Top Keywords
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Publicaciones del autor
Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz)
ArticleAbstract: Concern for the nutritional quality of chips is growing due to rising consumption, motivating researPalabras claves:Blanching, COLOR, Oil absorption, texture, Vacuum fryingAutores:Fiszman S., Martínez‐monzó J., P. García-Segovia, Urbano-Ramos A.M.Fuentes:scopusConsumer's expectation of changes in fruit based on their sensory properties at purchase. The case of banana (Musa Cavendish) appearance evaluated on two occasions: Purchase and home consumption
ArticleAbstract: The objective of this work was to estimate the expectation of change in sensory properties of fruitsPalabras claves:Autores:Elizagoyen E.S., Fiszman S., Garitta L., Hough G., Juan Eduardo Bravo-VásquezFuentes:scopusModifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception
ArticleAbstract: This study evaluated the impact of different gluten-free bread's inner structure on oral processingPalabras claves:Bolus characteristics, gluten-free bread, Oral processing, SENSORY PROPERTIES, StructureAutores:Cristina M. Rosell, Fiszman S., Garzón R., Laguna L., Puerta P., Tárrega A.Fuentes:scopusMolecular Gastronomy in Spain
ArticleAbstract: Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countries wPalabras claves:chefs, Education, Molecular gastronomy, RESEARCH, spain, TECHNOLOGYAutores:Arboleya J.C., Fiszman S., Garrido M.D., Laguarda S., Martínez‐monzó J., P. García-Segovia, Palacios V., Ruiz J., Vercet A.Fuentes:scopus