Ana Salvador

ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 15

Top Topics

Liquid Chromatography

Molecular Docking

Top Venues

Foods (Basel, Switzerland)

Journal of the science of food and agriculture

Gels (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Andreu Mañez-Asensi, Mª Jesús Hernández, Victor Mangas Sanjuan, Ana Salvador, Matilde Merino-Sanjuán, Virginia Merino
Impact of Time on Parameters for Assessing the Microstructure Equivalence of Topical Products: Diclofenac 1% Emulsion as a Case Study. Pharmaceutics 16 (6) (2024)
Andreu Mañez-Asensi, Mª Jesús Hernández, Victor Mangas Sanjuan, Ana Salvador, Matilde Merino-Sanjuán, Virginia Merino
Impact of Time on Parameters for Assessing the Microstructure Equivalence of Topical Products: Diclofenac 1% Emulsion as a Case Study. Pharmaceutics 16 (6) (2024)
Monica Flores, Aina Hernán, Ana Salvador, Carmela Belloch
Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties. Journal of the science of food and agriculture (2023)
Monica Flores, Aina Hernán, Ana Salvador, Carmela Belloch
Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties. Journal of the science of food and agriculture (2023)
Monica Flores, Aina Hernán, Ana Salvador, Carmela Belloch
Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties. Journal of the science of food and agriculture 103 (6) (2023)
Monica Flores, Aina Hernán, Ana Salvador, Carmela Belloch
Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties. Journal of the science of food and agriculture 103 (6) (2023)
Santiago Bascuas, Pere Morell, Amparo Quiles, Ana Salvador, Isabel Hernando
Use of Oleogels to Replace Margarine in Steamed and Baked Buns. Foods (Basel, Switzerland) 10 (8) (2021)
Nerea García-Gutiérrez, Jorge Mellado-Carretero, Christophe Bengoa, Ana Salvador, Teresa Sanz, Junjing Wang, Montse Ferrando, Carme Güell, Sílvia de Lamo-Castellví
ATR-FTIR Spectroscopy Combined with Multivariate Analysis Successfully Discriminates Raw Doughs and Baked 3D-Printed Snacks Enriched with Edible Insect Powder. Foods (Basel, Switzerland) 10 (8) (2021)
Marilú Andrea Silva-Espinoza, Ana Salvador, María Del Mar Camacho, Nuria Martínez-Navarrete
Impact of freeze-drying conditions on the sensory perception of a freeze-dried orange snack. Journal of the science of food and agriculture 101 (11) (2021)
María Espert, Teresa Sanz, Ana Salvador
Development of Structured Sunflower Oil Systems for Decreasing Trans and Saturated Fatty Acid Content in Bakery Creams. Foods (Basel, Switzerland) 10 (3) (2021)
María Dolores Alvarez, Susana Cofrades, María Espert, Teresa Sanz, Ana Salvador
Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel. Gels (Basel, Switzerland) 7 (4) (2021)
María Dolores Alvarez, Susana Cofrades, María Espert, Ana Salvador, Teresa Sanz
Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel. Foods (Basel, Switzerland) 10 (4) (2021)
Maria Espert, Teresa Sanz, Ana Salvador
Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility. Foods (Basel, Switzerland) 9 (6) (2020)
Soulef Benkadri, Ana Salvador, Teresa Sanz, Mohammed Nasreddine Zidoune
Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology. Foods (Basel, Switzerland) 10 (1) (2020)
Nuria Martínez-Navarrete, Madel Mar Camacho, Claudia Agudelo, Ana Salvador
Sensory characterization of juice obtained via rehydration of freeze-dried and spray-dried grapefruit. Journal of the science of food and agriculture 99 (1) (2018)