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Co-authors
(11)
Susana M. Fiszman
4
Ana Salvador
4
Paula Varela
2
Guillermo Hough
1
Isabel Hernando
1
Journals
(4)
FOOD QUAL PREFERENCE
2
EUR FOOD RES TECHNOL
1
FOOD HYDROCOLLOID
1
International Journal of Poultry Science
1
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Authors
Angela Albert
Angela Albert (Ángela Albert),Consejo Superior de Investigaciones Científicas,Food Science,Animal Science
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Angela Albert (Ángela Albert)
Consejo Superior de Investigaciones Científicas
Publications:
5
|
Citations:
14
Fields:
Food Science
,
Animal Science
View FAQ about top research areas and Fields of study
Collaborated with
11 co-authors
from 2008 to 2011
|
Cited by
40 authors
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Publications
(5)
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Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training
(
Citations: 1
)
A. Albert
,
P. Varela
,
A. Salvador
,
G. Hough
,
S. Fiszman
Journal:
Food Quality and Preference - FOOD QUAL PREFERENCE
, vol. 22, no. 5, pp. 463-473, 2011
Improvement of crunchiness of battered fish nuggets
(
Citations: 6
)
Ángela Albert
,
Paula Varela
,
Ana Salvador
,
Susana M. Fiszman
Journal:
European Food Research and Technology - EUR FOOD RES TECHNOL
, vol. 228, no. 6, pp. 923-930, 2009
Adhesion in fried battered nuggets: Performance of different hydrocolloids as predusts using three cooking procedures
(
Citations: 3
)
A. Albert
,
I. Perez-Munuera
,
A. Quiles
,
A. Salvador
,
S. M. Fiszman
,
I. Hernando
Journal:
Food Hydrocolloids - FOOD HYDROCOLLOID
, vol. 23, no. 5, pp. 1443-1448, 2009
Isolation of Newcastle Disease Viruses of High Virulence in Unvaccinated Healthy Village Chickens in South India
(
Citations: 4
)
R. Ananth
,
J. John Kirubaharan
,
M. L. M. Priyadarshini
,
A. Albert
Journal:
International Journal of Poultry Science
, vol. 7, no. 4, pp. 368-373, 2008
Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks
A. Albert
,
A. Salvador
,
P. Schlich
,
S. Fiszman
Journal:
Food Quality and Preference - FOOD QUAL PREFERENCE
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Citations
(14 times by 12 publications)
Thermal conductivity of porous silica films using modified polydimethylsiloxane and polyethyleneglycol as templates by sol–gel process
Dong Dong
,
Weidong Xue
,
Xiaobo Liu
,
Wei He
,
Wencheng Hu
Journal:
Microporous and Mesoporous Materials - MICROPOROUS MESOPOROUS MAT
, vol. 143, no. 1, pp. 54-59, 2011
Original article: Quality characteristics improvement of low-phenylalanine toast bread: Low-phenylalanine toast bread
Sobhy M. Mohsen
,
Attia A. Yaseen
,
Abdalla M. Ammar
,
Ayman A. Mohammad
Journal:
International Journal of Food Science and Technology - INT J FOOD SCI TECHNOL
, pp. no-no, 2010
Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets
(
Citations: 5
)
Su-Der Chen
,
Hui-Huang Chen
,
Yu-Chien Chao
,
Rong-Shinn Lin
Journal:
Journal of Food Engineering - J FOOD ENG
, vol. 95, no. 2, pp. 359-364, 2009
Sequence Analysis and Expression of the Phosphoprotein (P) Gene of a less Virulent Newcastle Disease Virus (D58) Isolated from an Unvaccinated Village Chicken
(
Citations: 1
)
Vivitha Raj
,
Andrew Chandramohan
Journal:
International Journal of Poultry Science
, vol. 8, no. 11, pp. 1112-1120, 2009
Sequence Analysis of HN and F Genes of a less Virulent Newcastle Disease Virus Isolated from Unvaccinated Village Chicken
(
Citations: 1
)
P. Ponnusamy
,
Andrew Chandramohan
Journal:
International Journal of Poultry Science
, vol. 8, no. 10, pp. 985-994, 2009
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