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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
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Incorporating legume and nut flours into pasta, bakery products, and snacks: Opportunities and challenges
Imeneo, V; Tokatli, F; Ozen, B; Cappa, C; Aguiló-Aguayo, I; Alamprese, C
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Mixing and fermenting chickpea and almond milk analogues to produce probiotic yoghurt analogues
Silande, C; Hickisch, A; Strube, A; Daniel, N; Maillard, MB; Chevalier, S; Henry, G; Aguiló-Aguayo, I; Jan, GA; Gagnaire, V
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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;...
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Exploring thermosonication as non-chemical disinfection technology for strawberries
Nicolau-Lapeña, I; Aguiló-Aguayo, I; Anguera, M; Viñas, I; Abadias, M
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Milk Protein-Based Edible Films: Influence on Mechanical, Hydrodynamic, Optical and Antioxidant Properties
Fematt-Flores, GE; Aguiló-Aguayo, I; Marcos, B; Camargo-Olivas, BA; Sánchez-Vega, R; Soto-Caballero, MC; Salas-Salazar, NA; Flores-Córdova, MA;...
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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
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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
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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
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Utilisation of the marine microalgae Nannochloropsis sp. and Tetraselmis sp. as innovative ingredients in the formulation of wheat tortillas
Hernández-López, I; Valdés, JRB; Castellari, M; Aguiló-Aguayo, I; Morillas-España, A; Sánchez-Zurano, A; Acién-Fernández, FG; Lafarga, T
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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
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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
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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
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Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables
Nicolau-Lapeña, I; Colas-Medà, P; Alegre, I; Aguiló-Aguayo, I; Muranyi, P; Viñas, I
