- Tecnologia, Enginyeria i Ciència d’Aliments
Departamento
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Agrotecnio
Lleida, EspañaPublicaciones en colaboración con investigadores/as de Agrotecnio (15)
2024
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Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion
Food Chemistry, Vol. 455
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Effect of virgin olive oil as spreadable preparation on atherosclerosis compared to dairy butter in Apoe-deficient mice
Journal of Physiology and Biochemistry
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Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion
Food Chemistry, Vol. 456
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Sustainable Ultrasound-Assisted Extraction and Encapsulation of Phenolic Compounds from Sacha Inchi Shell for Future Application
Sustainability (Switzerland) , Vol. 16, Núm. 5
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Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments
Foods, Vol. 13, Núm. 3
2023
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Effect of digestible versus non-digestible citral nanoemulsions on human gut microorganisms: An in vitro digestion study
Food Research International, Vol. 173
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Impact of the lipid phase composition and state on the in vitro digestibility and chlorophyllin bioaccessibility of W1/O/W2 emulsions into whole milk
Food Research International, Vol. 173
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Modulating edible-oleogels physical and functional characteristics by controlling their microstructure
Food and Function, Vol. 15, Núm. 2, pp. 663-675
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Small Mesh-Bags within Industrial Malting Batches as a Simple Non-Expensive Alternative Micro-Malting Technique
Journal of the American Society of Brewing Chemists, Vol. 81, Núm. 2, pp. 327-332
2022
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Firmness and Cell Wall Changes during Maturation of ‘Arbequina’ Olive Fruit: The Impact of Irrigation
Horticulturae, Vol. 8, Núm. 10
2021
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Chemical and sensory characterization of nine spanish monovarietal olive oils: An emphasis on wax esters
Agriculture (Switzerland), Vol. 11, Núm. 2, pp. 1-11
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Ripening-related cell wall modifications in olive (Olea europaea L.) fruit: A survey of nine genotypes
Food Chemistry, Vol. 338
2019
2018
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Changes in bioactive compounds concentration and physicochemical properties of mango smoothies treated by ultrasound
Revista Mexicana de Ingeniera Quimica, Vol. 17, Núm. 1, pp. 131-144
2013
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Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes
Food Chemistry, Vol. 141, Núm. 3, pp. 3131-3138