CLARA ASUNCION TOVAR RODRIGUEZ

Resultados de investigación

Artigos de revista

Comunicación

Capítulos de libro

Martins A.J.

Guimarães A.

Pastrana L.M.

Cerqueira M.A.

FOOD HYDROCOLLOIDS Vol. 143

Oliveira S.M.

Martins A.J.

Cerqueira M.A.

Pastrana L.M.

JOURNAL OF FOOD ENGINEERING Vol. 341

Rodríguez Melcón, Cristina

Esteves, Alexandra

FRANCISCO JAVIER CARBALLO GARCIA

Alonso Calleja, Carlos

Capita, Rosa

FOODS Vol. 12 (páxinas 3273 a 3273)

MARIA INMACULADA FRANCO MATILLA

Bargiela, Verónica

CLARA ASUNCION TOVAR RODRIGUEZ

FOODS Vol. 12 (páxinas 1381 a 1381)

CLARA ASUNCION TOVAR RODRIGUEZ

Datos persoais

Ámbito de investigación

Perfís externos

Resultados de investigación

CLARA ASUNCION TOVAR RODRIGUEZ

Datos persoais

Ámbito de investigación

Perfís externos

Resultados de investigación

Artigos

Food-grade bigels: Evaluation of hydrogel:oleogel ratio and gelator concentration on their physicochemical properties

Food additive manufacturing with lipid-based inks: Evaluation of phytosterol-lecithin oleogels

Effect of sodium nitrite, nisin and lactic acid on the prevalence and antibiotic resistance patterns of Listeria monocytogenes naturally present in poultry

Effect of vacuum packaging on the biochemical, viscoelastic, and sensory properties of a Spanish cheese during chilled storage

Comunicacións

Effect of high pressure processing on the rheological properties of 5% glucomannan gels at several pHs

Proxectos

Biorefineries for the valorisation of macroalgal residual biomass and legume processing by-products to obtain new protein value chains for high-value food and feed applications

Capítulos de libros

Rheology of Honey

Tese

Estudo dos parámetros termo-reolóxicos e bioquímicos do queixo Afuega'l Pitu DOP.

Contratos

VALORIZACIÓN DO TIBURÓN (PRIONACE GLAUCA) A TRAVÉS DA OBTENCIÓN DE NOVOS PRODUTOS E COMOPOSTOS

MEDIDA DE PROPIEDADES FÍSICAS PARA CARAMELIZA-LA PASTA DE SURIMI E MAILOS SEUS PRODUCTOS DERIVADOS

Biorefineries for the valorisation of macroalgal
residual biomass and legume processing by-products to obtain new protein value chains for
high-value food and feed applications