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  • Ingrid Aguilo Aguayo

Aguilo Aguayo, Ingrid

Researcher in food processing

Program

Derreres
Publications

  • Mixing and fermenting chickpea and almond milk analogues to produce probiotic yoghurt analogues

    Silande, Charles; Hickisch, Andrea; Strube, Andrea; Daniel, Nathalie; Maillard, Marie-Bernadette; Chevalier, Severine; Henry, Gwenaele;...

    Food Research International. 2025 10.1016/j.foodres.2025.117576

  • Incorporating legume and nut flours into pasta, bakery products, and snacks: Opportunities and challenges

    Imeneo, V; Tokatli, F; Ozen, B; Cappa, C; Aguilo-Aguayo, I; Alamprese, Cristina

    Future Foods. 2025 10.1016/j.fufo.2025.100811

  • Legume and nut flours from the Mediterranean area: proximate compositions, techno-functionalities, and spectroscopy patterns as a function of species, origin, and treatment

    Cappa, C; Ozen, B; Tokatli, F; Imeneo, V; Aguiló-Aguayo, I; Sahan, Y; Togay, SO; Shelef, O; Basheer, L; Alamprese, C

    Lwt-Food Science And Technology. 2025 10.1016/j.lwt.2025.117770

  • Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

    Mustapa, MAC; Kallas, Z; López-Mas, L; Alamprese, C; Contiero, S; Aguiló-Aguayo, I

    Journal Of The Science Of Food And Agriculture. 2025 10.1002/jsfa.14063

  • From 'Farm to Fork': Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges

    Matias, J; Rodriguez, MJ; Carrillo-Vico, A; Casals, J; Fondevilla, S; Haros, CM; Pedroche, J; Aparicio, N; Fernandez-Garcia, N; Aguilo-Aguayo, I;...

    Plants-Basel. 2024 10.3390/plants13141914

  • Development of a yeast-free bread using legume and nut flours in a gluten-free flour: Techno-functional characteristics and sensory evaluation

    Tuna, A; Ortiz-Solà, J; López-Mas, L; Baser, F; Kallas, Z; Aguiló-Aguayo, I; Gulec, S; Ozen, B; Tokatli, F

    International Journal Of Food Science And Technology. 2024 10.1111/ijfs.17153

  • From taste to purchase: Understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior

    Mustapa, MAC; Kallas, Z; Silande, C; Gagnaire, V; Jan, GA; López-Mas, L; Aguiló-Aguayo, I

    Journal Of Agriculture And Food Research. 2024 10.1016/j.jafr.2024.101188

  • Development of added-value culinary ingredients from fish waste: Fish bones and fish scales

    Boronat, O; Sintes, P; Celis, F; Díez, M; Ortiz, J; Aguiló-Aguayo, I; Martin-Gómez, H

    International Journal Of Gastronomy And Food Science. 2023 10.1016/j.ijgfs.2022.100657

  • Ferulic acid application to control growth Listeria monocytogenes and Salmonella enterica on fresh-cut apples and melon, and its effect in quality parameters

    Nicolau-Lapena, I; Aguilo-Aguayo, I; Bobo, G; Vinas, I; Anguera, M; Abadias, M

    Postharvest Biology And Technology. 2022 10.1016/j.postharvbio.2021.111831

  • Exploring thermosonication as non-chemical disinfection technology for strawberries

    Nicolau-Lapena, Iolanda; Aguilo-Aguayo, Ingrid; Anguera, Marina; Vinas, Inmaculada; Abadias, Maribel

    European Food Research And Technology. 2022 10.1007/s00217-021-03913-9
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