Hernando I - Search Results

1

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

Tarrega A, Quiles A, Morell P, Fiszman S, Hernando I. Tarrega A, et al. Among authors: hernando i. Food Funct. 2017 Feb 22;8(2):574-583. doi: 10.1039/c6fo01022a. Food Funct. 2017. PMID: 27853780

2

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

Alandes L, Quiles A, Pérez-Munuera I, Hernando I. Alandes L, et al. Among authors: hernando i. J Food Sci. 2009 Mar;74(2):S90-6. doi: 10.1111/j.1750-3841.2009.01061.x. J Food Sci. 2009. PMID: 19323772

3

Microwave heating effect on rheology and microstructure of white sauces.

Guardeño LM, Sanz T, Fiszman SM, Quiles A, Hernando I. Guardeño LM, et al. Among authors: hernando i. J Food Sci. 2011 Oct;76(8):E544-52. doi: 10.1111/j.1750-3841.2011.02339.x. Epub 2011 Sep 13. J Food Sci. 2011. PMID: 21913921

4

Microstructural changes in Teruel dry-cured ham during processing.

Larrea V, Pérez-Munuera I, Hernando I, Quiles A, Llorca E, Lluch MA. Larrea V, et al. Among authors: hernando i. Meat Sci. 2007 Jul;76(3):574-82. doi: 10.1016/j.meatsci.2007.01.013. Epub 2007 Feb 4. Meat Sci. 2007. PMID: 22061003

5

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

Sotelo I, Pérez-Munuera I, Quiles A, Hernando I, Larrea V, Lluch MA. Sotelo I, et al. Among authors: hernando i. Meat Sci. 2004 Apr;66(4):823-9. doi: 10.1016/j.meatsci.2003.08.014. Meat Sci. 2004. PMID: 22061014

6

Changes in proteins during Teruel dry-cured ham processing.

Larrea V, Hernando I, Quiles A, Lluch MA, Pérez-Munuera I. Larrea V, et al. Among authors: hernando i. Meat Sci. 2006 Nov;74(3):586-93. doi: 10.1016/j.meatsci.2006.05.009. Epub 2006 May 19. Meat Sci. 2006. PMID: 22063063

7

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

Guardeño LM, Hernando I, Llorca E, Hernández-Carrión M, Quiles A. Guardeño LM, et al. Among authors: hernando i. J Food Sci. 2012 Aug;77(8):C859-65. doi: 10.1111/j.1750-3841.2012.02798.x. Epub 2012 Jul 18. J Food Sci. 2012. PMID: 22809145 Free article.

8

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

Vázquez-Gutiérrez JL, Plaza L, Hernando I, Sánchez-Moreno C, Quiles A, de Ancos B, Cano MP. Vázquez-Gutiérrez JL, et al. Among authors: hernando i. Food Funct. 2013 Apr 25;4(4):586-91. doi: 10.1039/c3fo30253a. Epub 2013 Jan 31. Food Funct. 2013. PMID: 23370723

9

Tissue microstructure, physicochemical properties, and bioactive compound locations in different sweet pepper types.

Hernández-Carrión M, Hernando I, Quiles A. Hernández-Carrión M, et al. Among authors: hernando i. Food Sci Technol Int. 2015 Jan;21(1):3-13. doi: 10.1177/1082013213501167. Epub 2013 Aug 30. Food Sci Technol Int. 2015. PMID: 23996968

10

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

Hernández-Carrión M, Vázquez-Gutiérrez JL, Hernando I, Quiles A. Hernández-Carrión M, et al. Among authors: hernando i. J Food Sci. 2014 Jan;79(1):C32-8. doi: 10.1111/1750-3841.12321. Epub 2013 Dec 6. J Food Sci. 2014. PMID: 24313952

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