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List of works by Isabel Hernando

Changes in proteins during Teruel dry-cured ham processing

scientific article published on 19 May 2006

Changes in the structure and antioxidant properties of onions by high pressure treatment ⬇️

scientific article published on January 31, 2013

Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods.

scientific article published on 27 January 2015

Composition and physicochemical properties of dried berry pomace

scientific article published on 19 September 2018

Designing a Clean Label Sponge Cake with Reduced Fat Content.

scientific article published on 26 September 2016

Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion.

scientific article published on 30 September 2016

Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies

scientific article published on 27 August 2013

High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach.

scientific article published on 18 April 2016

High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality

scientific article published on 14 April 2014

High pressure homogenization vs heat treatment: safety and functional properties of liquid whole egg.

scientific article published on 25 April 2013

How is an ideal satiating yogurt described? A case study with added-protein yogurts.

scientific article published on 22 October 2015

Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon “Rojo Brillante”.

scientific article

Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes

scientific article

Improving the quality of fresh-cut apples, pears, and melons using natural additives.

scientific article

Influence of ripening stage and de-Astringency treatment on the production of dehydrated persimmon snacks

scientific article published on 19 July 2020

Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions.

scientific article published on 3 August 2013

Microstructural changes in Teruel dry-cured ham during processing ⬇️

scientific article published on February 4, 2007

Microstructural changes in rabbit meat wrapped with Pteridium aquilinum fern during postmortem storage

scientific article published on 01 April 2004

Microstructural, physical, and sensory impact of starch, inulin, and soy protein in low-fat gluten and lactose free white sauces

scientific article published on 18 July 2012

Microwave Heating Effect on Rheology and Microstructure of White Sauces ⬇️

scientific article published on September 13, 2011

New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory study.

scientific article published on 12 April 2017

Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion.

scientific article published on 9 March 2017

Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields

scientific article published on 01 March 2011

Physicochemical changes and chilling injury disorders in 'Tango' mandarins stored at low temperatures

scientific article published on 12 February 2020

Rehydration of freeze-dried and convective dried boletus edulis mushrooms: effect on some quality parameters.

scientific article

Structural changes in biscuits made with cellulose emulsions as fat replacers.

scientific article

Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven

Understanding the effect of emulsifiers on bread aeration during breadmaking

scientific article published on 09 June 2018

Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper

article by María Hernández-Carrión et al published February 2015 in Innovative Food Science and Emerging Technologies

Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies

scientific article published on 22 April 2018

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