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A

Ana Salvador

Department of Food Science

55H指数
210论文数
8.5K被引数
收录论文 139
发表时间
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Structural, rheological and functional characterization of the polysaccharides extracted from six varieties of Psidium guajava L六种番石榴属植物（Psidium guajava L.）提取的多糖的结构、流变学和功能特性表征
errJournal of Food Measurement and Characterization
IF3.3
err2026-08-26
err0
errOAAI
errNedia Hosni; Maria Espert; Silvia Bobadilla; Ana Salvador; Teresa Sanz; Mondher Mejri
err分享
err收藏
Comprehensive Taste Profile Assessment of Underexplored Amino Acids and Protein Derivatives in Umami and Koku未充分探索的氨基酸及蛋白质衍生物在鲜味和旨味方面的综合味觉特征评估
errFoods
IF5.1
err2026-05-21
err0
errOAAI
errManuel Ignacio López Martínez; Angelina Hopf; Ana Salvador; Fidel Toldrá; Ciarán Forde; Leticia Mora
err分享
err收藏
Legume aquafaba oleogels obtained by the emulsion template approach通过乳化模板法制备的豆类水相胶油凝胶
errFood Hydrocolloids
IF12.4
err2026-05-06
err0
PREAI
errQ. Wang; M. Espert; S. Bobadilla; A. Salvador; T. Sanz
err分享
err收藏
Impact of shelf-life on the pharmaceutical equivalence assessment of a hydrocortisone semisolid W/O emulsion: Evaluation of rheological, structural, and release properties货架期对氢化可的松半固体W/O乳剂药物等效性评估的影响：流变学、结构和释放性能的评估
errEuropean Journal of Pharmaceutical Sciences
IF4.7
err2026-04-18
err0
errOAAI
errAndreu Mañez-Asensi; Mª Jesús Hernández; Víctor Mangas-Sanjuán; Ana Salvador; Matilde Merino-Sanjuán; Virginia Merino
err分享
err收藏
Comparative biochemical and antioxidant profiling of Cucurbita moschata and Cucurbita maxima: insights into functional and nutraceutical potential南瓜属不同品种Cucurbita moschata和Cucurbita maxima的比较生物化学和抗氧化谱分析：对功能性和营养保健品潜力的见解
errEuro-Mediterranean Journal for Environmental Integration
IF2.1
err2026-02-27
err0
PREAI
errDhifli, Sonia; Mahmoudi, Hela; M'rabet, Yassine; Ghanmi, Ibtissem; Bobadilla, Silvia; Zacarias, Jaime; Teresa, Maria; Boulila, Abdennacer; Mejri, Mondher; Salvador, Ana
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err收藏
Sourdough bread: An alternative for the valorization of carob flour酸面团面包：利用金合欢粉增值的一种替代方法
errApplied Food Research
IF6.2
err2025-11-24
err0
errOAAI
errLeonardo Olivieri; Gemma Sanmartín; Jose A. Prieto; Ana Salvador; Francisco Estruch; Josep Blasco-García; Francisca Randez-Gil
err分享
err收藏
Oxidative and texture storage stability of HPMC sunflower oil oleogels prepared by different indirect approaches通过不同间接方法制备的HPMC向日葵油凝胶的氧化和质构储存稳定性
errFOOD HYDROCOLLOIDS
IF12.4
err2025-07-01
err0
PREAI
errWang, Q.; Espert, M.; Flores, M.; Sanz, T.; Salvador, A.
err分享
err收藏
Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey发酵型向日葵榨饼与乳清混合物的感官特性
errFOODS
IF5.1
err2025-04-24
err0
errOAAI
errRohm, Harald; Caraballo, Sophie Morejon; Salvador, Ana; Mendo, Sofia; Llorca, Empar; Cattaneo, Stefano; De Noni, Ivano; Struck, Susanne; Foschino, Roberto; Hernando, Isabel
err分享
err收藏
Replacing solid fat in croissant dough using xanthan gum-based oleogels. Impact on rheological properties and final product quality
errFOOD HYDROCOLLOIDS
IF12.4
err2024-12-01
err2
errOAAI
errEspert, M.; Salvador, A.; Sanz, T.; Hernandez, M. J.
err分享
err收藏
Impact of paprika and dextrose addition on dry cured loins microbiota and its effect on aroma development
errINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
IF5.2
err2024-08-01
err0
errOAAI
errLi, Lei; Flores, Monica; Salvador, Ana; Belloch, Carmela
err分享
err收藏
Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry
errFOOD HYDROCOLLOIDS
IF12.4
err2024-08-01
err2
errOAAI
errWang, Q.; Bobadilla, S.; Espert, M.; Sanz, T.; Salvador, A.
err分享
err收藏
Impact of Time on Parameters for Assessing the Microstructure Equivalence of Topical Products: Diclofenac 1% Emulsion as a Case Study
errPHARMACEUTICS
IF5.5
err2024-06-01
err0
errOAAI
errManez-Asensi, Andreu; Hernandez, Ma Jesus; Mangas-Sanjuan, Victor; Salvador, Ana; Merino-Sanjuan, Matilde; Merino, Virginia
err分享
err收藏
Rheological and Textural Characterisation of Chickpea Dough and Baked 3D-Printed Snacks Enriched with Alphitobius diaperinus and Locusta migratoria Powders
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2024-05-22
err4
errOAAI
errGarcia-Gutierrez, Nerea; Salvador, Ana; Sanz, Teresa; Ferrando, Montse; Gueell, Carme; Mendez, Carmen; de Lamo-Castellvi, Silvia
err分享
err收藏
Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties
errFOOD HYDROCOLLOIDS
IF12.4
err2024-05-01
err9
errOAAI
errWang, Q.; Espert, M.; Hernandez, M. J.; Salvador, A.; Sanz, T.
err分享
err收藏
Linear and nonlinear viscoelasticity of edible o/w emulsions used as saturated fat replacers
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-01-01
err0
errOAAI
errEspert, M.; Gracia-Fernandez, C.; Salvador, A.; Sanz, T.; Hernandez, M. J.
err分享
err收藏
Sunflower Oil-based Oleogel as Fat Replacer in Croissants: Textural and Sensory Characterisation
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2023-03-01
err29
errOAAI
errEspert, M.; Wang, Q.; Sanz, T.; Salvador, A.
err分享
err收藏
Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties浸泡和溶剂萃取对豌豆蛋白脱臭的影响混合肉饼的配方和性质
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2023-01-30
err9
errOAAI
errFlores, Monica; Hernan, Aina; Salvador, Ana; Belloch, Carmela
err分享
err收藏
Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties酥皮面团中乳液和泡沫模板羟丙基甲基纤维素 (HPMC) 基油凝胶的缩短替代。流变和质地特性
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2023-01-01
err3
errOAAI
errWang, Q.; Espert, M.; Salvador, A.; Sanz, T.
err分享
err收藏
Comparison of different indirect approaches to design edible oleogels based on cellulose ethers
errFOOD HYDROCOLLOIDS
IF12.4
err2023-01-01
err22
errOAAI
errWang, Q.; Espert, M.; Larrea, V.; Quiles, A.; Salvador, A.; Sanz, T.
err分享
err收藏
The role of oil concentration on the rheological properties, microstructure, and in vitro digestion of cellulose ether emulsions
errFOOD HYDROCOLLOIDS
IF12.4
err2022-10-01
err14
errOAAI
errMartinez, S.; Espert, M.; Salvador, A.; Sanz, T.
err分享
err收藏

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