María Dolores Alvarez (María Dolores Álvarez, M Dolores Álvarez)

ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 21

Top Venues

Foods (Basel, Switzerland)

Gels (Basel, Switzerland)

Journal of texture studies

European journal of nutrition

Institute of Food Science, Technology and Nutrition (ICTAN)

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

Affiliation History

Institute of Food Science, Technology and Nutrition (ICTAN)

Spain

Tenured Scientist :: Characterization, Quality and Safety (DCCS)

Publications

Beatriz Herranz, Carlos Romero, Inés Sánchez-Román, Mónica López-Torres, Agustín Viveros, Ignacio Arija, María Dolores Alvarez, Sonia de Pascual-Teresa, Susana Chamorro
Enriching Eggs with Bioactive Compounds through the Inclusion of Grape Pomace in Laying Hens Diet: Effect on Internal and External Egg Quality Parameters. Foods (Basel, Switzerland) 13 (10) (2024)
María Dolores Alvarez, Arancha Saiz, Beatriz Herranz, Susana Cofrades
Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products. Foods (Basel, Switzerland) 13 (4) (2024)
María Dolores Alvarez, Arancha Saiz, Beatriz Herranz, Susana Cofrades
Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products. Foods (Basel, Switzerland) 13 (4) (2024)
Beatriz Herranz, Carlos Romero, Inés Sánchez-Román, Mónica López-Torres, Agustín Viveros, Ignacio Arija, María Dolores Alvarez, Sonia de Pascual-Teresa, Susana Chamorro
Enriching Eggs with Bioactive Compounds through the Inclusion of Grape Pomace in Laying Hens Diet: Effect on Internal and External Egg Quality Parameters. Foods (Basel, Switzerland) 13 (10) (2024)
Susana Cofrades, Joaquín Gómez-Estaca, María Dolores Alvarez, Alba Garcimartín, Adrián Macho-González, Juana Benedí, Tatiana Pintado
Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin. Gels (Basel, Switzerland) 10 (1) (2023)
María Dolores Alvarez, Beatriz Herranz, Arancha Saiz, Susana Cofrades
Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance. Foods (Basel, Switzerland) 12 (11) (2023)
Susana Cofrades, Joaquín Gómez-Estaca, María Dolores Alvarez, Alba Garcimartín, Adrián Macho-González, Juana Benedí, Tatiana Pintado
Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin. Gels (Basel, Switzerland) 10 (1) (2023)
Maria Teresa Sanchez-Ballesta, Carmen Marti-Anders, María Dolores Alvarez, M Isabel Escribano, Carmen Merodio, Irene Romero
Are the Blueberries We Buy Good Quality? Comparative Study of Berries Purchased from Different Outlets. Foods (Basel, Switzerland) 12 (13) (2023)
Susana Cofrades, Marina Hernández-Martín, Alba Garcimartín, Arancha Saiz, M Elvira López-Oliva, Juana Benedí, María Dolores Alvarez
Impact of Silicon Addition on the Development of Gelled Pork Lard Emulsions with Controlled Lipid Digestibility for Application as Fat Replacers. Gels (Basel, Switzerland) 9 (9) (2023)
María Dolores Alvarez, Susana Cofrades, Miriam Pérez-Mateos, Arancha Saiz, Beatriz Herranz
Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil. Foods (Basel, Switzerland) 11 (24) (2022)
Susana Cofrades, Arancha Saiz, Miriam Pérez-Mateos, Alba Garcimartín, Rocío Redondo-Castillejo, Aranzazu Bocanegra, Juana Benedi-Gonzalez, María Dolores Alvarez
The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein. Foods (Basel, Switzerland) 11 (5) (2022)
María Dolores Alvarez, Susana Cofrades, Miriam Pérez-Mateos, Arancha Saiz, Beatriz Herranz
Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil. Foods (Basel, Switzerland) 11 (24) (2022)
Esther García-Díez, Marta Cuesta-Hervás, Ana M Veses-Alcobendas, Óscar Alonso-Gordo, Elena García-Maldonado, Miriam Martínez-Suárez, Beatriz Herranz, M Pilar Vaquero, María Dolores Alvarez, Jara Perez-Jimenez
Acute supplementation with grapes in obese subjects did not affect postprandial metabolism: a randomized, double-blind, crossover clinical trial. European journal of nutrition 60 (5) (2021)
Alexandra Alcorta, Adrià Porta, Amparo Tarrega, María Dolores Alvarez, M Pilar Vaquero
Foods for Plant-Based Diets: Challenges and Innovations. Foods (Basel, Switzerland) 10 (2) (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)
Susana Cofrades, Alba Garcimartín, Joaquín Gómez-Estaca, Francisco José Sánchez-Muniz, Beatriz Herranz, Adrián Macho-González, Juana Benedi-Gonzalez, María Dolores Alvarez
The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods. Foods (Basel, Switzerland) 9 (11) (2020)
María Dolores Alvarez, Jaime Paniagua, Beatriz Herranz
Assessment of the Miniature Kramer Shear Cell to Measure Both Solid Food and Bolus Mechanical Properties and Their Interplay with Oral Processing Behavior. Foods (Basel, Switzerland) 9 (5) (2020)
Laura Laguna, María Dolores Alvarez, Elena Simone, Maria Victoria Moreno-Arribas, Begoña Bartolomé
Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures. Foods (Basel, Switzerland) 8 (6) (2019)
María Dolores Alvarez, Cristina Velarde, Laura Barrios, Beatriz Herranz
Understanding the crispy-crunchy texture of raw red pepper and its change with storage time. Journal of texture studies 51 (1) (2019)
María Dolores Alvarez, Beatriz Herranz, María José Jiménez, Wenceslao Canet
End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white. Journal of texture studies 48 (6) (2017)

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Publication Activity (10 Years)

Top Topics

Top Venues

María Dolores Alvarez (María Dolores Álvarez, M Dolores Álvarez)