Clara A. Tovar
AuthID: R-00J-6F0
1
TITLE: Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)
AUTHORS: Pineiro Lago, Lorena; Ramlawi, Nabil; Franco, Inmaculada; Tovar, Clara A.; Campo Deano, Laura ; Ewoldt, Randy H.;
PUBLISHED: 2023, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 142
AUTHORS: Pineiro Lago, Lorena; Ramlawi, Nabil; Franco, Inmaculada; Tovar, Clara A.; Campo Deano, Laura ; Ewoldt, Randy H.;
PUBLISHED: 2023, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 142
INDEXED IN: 
Scopus 
WOS
Scopus WOS2
TITLE: Hydrolysis of whey protein as a useful approach to obtain bioactive peptides and a beta-Lg fraction with different biotechnological applications
AUTHORS: Natalia Estevez; Pablo Fucinos; Clara Fucinos; Paula Jauregi; Clara A Tovar; Luisa L Rua;
PUBLISHED: 2020, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 109
AUTHORS: Natalia Estevez; Pablo Fucinos; Clara Fucinos; Paula Jauregi; Clara A Tovar; Luisa L Rua;
PUBLISHED: 2020, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 109
INDEXED IN: WOS
WOS3
TITLE: Effect of storage time on microstructure, viscoelastic and biochemical parameters of Afuega'l Pitu cheese (PDO): Atroncau Blancu and Roxu varieties
AUTHORS: Lorena Pineiro Lago; Inmaculada Franco; Laura Campo Deano ; Clara A Tovar;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 116
AUTHORS: Lorena Pineiro Lago; Inmaculada Franco; Laura Campo Deano ; Clara A Tovar;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 116
INDEXED IN: Scopus WOS
Scopus WOS