-
Functional and gastronomic comparison of fresh and dehydrated Spirulina ice creams
Boronat, O; Tolosana, J; Pla, A; Aguilo-Aguayo, I; Abadias, M; Solé, J; Martin-Gomez, H
-
Comparative study of nutrient and antioxidant contents in by-products of peach and nectarine varieties
Martín-Diana, AB; Jiménez-Pulido, IJ; Aguiló-Aguayo, I; Abadías, M; Pérez-Jiménez, J; Rico, D
-
Efficacy of gaseous ozone for the inactivation of Listeria monocytogenes and Saccharomyces cerevisiae in fresh peach and grape juice
Prieto-Santiago, V; Aguiló-Aguayo, I; Ortiz-Solá, J; Anguera, M; Abadias, M
-
Effects of Lacticaseibacillus casei fermentation on the physicochemical, nutritional, volatile, and sensory profile of synbiotic peach and grape juice during refrigerated storage
Prieto-Santiago, V; Aguiló-Aguayo, I; Mestres, M; Schorn-García, D; Ezenarro, J; Rico, D; Martín-Diana, AB; Anguera, M; Abadias, M
-
Production of Saccharomyces cerevisiae from agricultural and food processing wastes
Abadias, Maribel; Segarra, Guillem; Solsona, Cristina; Aguilo-Aguayo, Ingrid; Gomez, Maria; Torres, Rosario; Teixido, Neus
-
Antimicrobial Efficacy of Nanochitosan and Chitosan Edible Coatings: Application for Enhancing the Safety of Fresh-Cut Nectarines
Prieto-Santiago, Virginia; Miranda, Marcela; Aguilo-Aguayo, Ingrid; Teixido, Neus; Ortiz-Sola, Jordi; Abadias, Maribel
-
Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours
Martin-Diana, Ana Belen; Jimenez-Pulido, Ivan Jesus; Aguilo-Aguayo, Ingrid; Abadias, Maribel; Perez-Jimenez, Jara; Rico, Daniel
-
Fortification of Orange and Apple Juices with Ferulic Acid: Implications for Food Safety and Quality
Abadias, Maribel; Bobo, Gloria; Anguera, Marina; Ortiz-Sola, Jordi; Aguilo-Aguayo, Ingrid
-
Sensory optimization of gluten-free hazelnut omelette and sugar-modified chestnut pudding: A free choice profiling approach for enhanced traditional recipe formulations
Ortiz-Solà, J; Almeida, D; López-Mas, L; Kallas, Z; Abadias, M; Barros, L; Martín-Gómez, H; Aguiló-Aguayo, I
-
Characterisation of Position-Dependant Ripening Dynamics of Nectarines Using Near-Infrared Spectroscopy and ASCA
Ezenarro, J; Schorn-Garcia, D; Palou, A; Mestres, M; Aceña, L; Abadias, M; Aguiló-Aguayo, I; Busto, O; Boqué, R
-
High Added Value Products from Agroindustrial Residues: Study on Microfibrillated Cellulose for Food Applications
Aguilo-Aguayo, I; Albaladejo, P; Gallur, M; Abadias, M; Ortiz, J; Vinas, I; Lafarga, T
-
Ultraviolet-C Light and Peracetic Acid Extend the Shelf Life of Fresh and Frozen Strawberries
Nicolau-Lapeña, I; Ortiz, J; Viñas, I; Abadias, M; Bobo, G; Aguiló-Aguayo, I
-
Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice
Prieto-Santiago, V; Aguiló-Aguayo, I; Bravo, FI; Mulero, M; Abadias, M
-
Promoting a circular economy by developing new gastronomic products from brassica non-edible leaves
Martin-Gómez, H; Diez, M; Abadias, M; Rivera, A; Aguiló-Aguayo, I
-
Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice
Prieto-Santiago, V; Aguiló-Aguayo, I; Ortiz-Sóla, J; Anguera, M; Abadias, M
-
Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products
Hernández-López, I; Abadias, M; Prieto-Santiago, V; Chic-Blanco, A; Ortiz-Sola, J; Aguiló-Aguayo, I
-
Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength
Hernández-López, I; Alamprese, C; Cappa, C; Prieto-Santiago, V; Abadias, M; Aguiló-Aguayo, I
-
Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet
Hernández-López, I; Ortiz-Solà, J; Alamprese, C; Barros, L; Shelef, O; Basheer, L; Rivera, A; Abadias, M; Aguiló-Aguayo, I
-
Evaluation of water-assisted UV-C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and fresh-cut strawberries during shelf-life
Ortiz-Solà, J; Valero, A; Abadias, M; Nicolau-Lapeña, I; Viñas, I
-
Ferulic acid application to control growth Listeria monocytogenes and Salmonella enterica on fresh-cut apples and melon, and its effect in quality parameters
Nicolau-Lapeña, I; Aguiló-Aguayo, I; Bobo, G; Viñas, I; Anguera, M; Abadias, M
-
Pathogenic potential of the surviving Salmonella Enteritidis on strawberries after disinfection treatments based on ultraviolet-C light and peracetic acid
Ortiz-Sola, J; Colas-Meda, P; Nicolau-Lapena, I; Alegre, I; Abadias, M; Vinas, I
-
Exploring thermosonication as non-chemical disinfection technology for strawberries
Nicolau-Lapeña, I; Aguiló-Aguayo, I; Anguera, M; Viñas, I; Abadias, M
-
Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food
Nicolau-Lapeña, I; Abadias, M; Bobo, G; Lafarga, T; Viñas, I; Aguiló-Aguayo, I
-
Proteins isolated from Ganxet common bean (Phaseolus vulgaris L.) landrace: techno-functional and antioxidant properties
Aguiló-Aguayo, I; Alvarez, C; Saperas, M; Rivera, A; Abadias, M; Lafarga, T
-
An innovative water-assisted UV-C disinfection system to improve the safety of strawberries frozen under cryogenic conditions
Ortiz-Solà, J; Viñas, ; Aguiló-Aguayo, ; Bobo, G; Abadias, M
-
Combination of sonication with anti-browning treatments as a strategy to increase the shelf life of fresh-cut potatoe (cv. Monalisa)
Nicolau-Lapeña, I; Bobo, G; Abadias, M; Viñas, I; Aguiló-Aguayo, I
-
Inactivation of Salmonella enterica, Listeria monocytogenes and murine norovirus (MNV-1) on fresh strawberries by conventional and water-assisted ultraviolet light (UV-C)
Ortiz-Sola, J; Abadias, I; Colas-Meda, P; Anguera, M; Vinas, I
-
Application of an innovative water-assisted ultraviolet C light technology for the inactivation of microorganisms in tomato processing industries
Abadias, M; Colás-Medà, P; Viñas, I; Bobo, G; Aguiló-Aguayo, I
-
Combination of ferulic acid with Aloe vera gel or alginate coatings for shelf-life prolongation of fresh-cut apples
Nicolau-Lapeña, I; Aguiló-Aguayo, I; Kramer, B; Abadias, M; Viñas, I; Muranyi, P
