Publicaciones (16) Publicaciones de Saioa Álvarez Sabatel

2024

  1. Effect of ultra-high pressure homogenization on the antirotaviral activity of bovine milk whey

    Innovative Food Science and Emerging Technologies, Vol. 96

  2. Tenebrio molitor flour as a partial fish replacer and its effect on the quality of hake sausages

    Journal of Insects as Food and Feed

2023

  1. Effect of Different Cold Storage Temperatures on the Evolution of Shucking Yield and Quality Properties of Offshore Cultured Japanese Oyster (Magallana gigas) Treated by High Pressure Processing (HPP)

    Foods, Vol. 12, Núm. 6

2022

  1. Application of high-pressure assisted thermal processing (PATP) at pilot scale for replacing conventional maturation and thermal cooking in whiteleg shrimp (Litopenaeus vannamei)

    Journal of the Science of Food and Agriculture, Vol. 102, Núm. 14, pp. 6464-6469

  2. Children's acceptability profiles for biscuits with different fiber content

    Journal of Texture Studies, Vol. 53, Núm. 1, pp. 41-51

  3. Composition and Techno-functional Properties of Grape Seed Flour Protein Extracts

    ACS Food Science and Technology, Vol. 2, Núm. 1, pp. 125-135

  4. Designing Nutritious and Sustainable Biscuits Using Upcycled Fibre-Rich Ingredients Obtained by Hot Air - Microwave Drying of Orange by-Products

    Plant Foods for Human Nutrition, Vol. 77, Núm. 2, pp. 271-278

  5. Effect of microwave technology and upcycled orange fibre on the quality of gluten-free muffins

    LWT, Vol. 158

2021

  1. Alimentos en aerosol: un formato adaptado al consumidor actual

    Tecnoalimen: tecnología alimentaria y packaging, Núm. 36, pp. 40-42

  2. EFFECT OF A NEW ORANCE FIBRE INGREDIENT AND MICROWAVE TECHNOLOGY ON QUALITY OF GLUTEN-FREE MUFFINS

    AMPERE 2021 Proceedings - 18th International Conference on Microwave and High Frequency Applications

  3. Erratum: Bosch-Sierra, N., et al. Effect of Fibre-Enriched Orange Juice on Postprandial Glycaemic Response and Satiety in Healthy Individuals: An Acute, Randomised, Placebo-Controlled, Double-Blind, Crossover Study. Nutrients 2019, 11, 3014

    Nutrients

2019

  1. Development of reduced-fat muffins by the application of jet-impingement microwave (JIM) technology

    Journal of Food Engineering, Vol. 262, pp. 131-141

2018

  1. Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure homogenisation (HPH)

    Innovative Food Science and Emerging Technologies, Vol. 48, pp. 195-203

2017

  1. Effect of a new microwave-dried orange fibre ingredient vs. a commercial citrus fibre on texture and sensory properties of gluten-free muffins

    Innovative Food Science and Emerging Technologies, Vol. 44, pp. 83-88

2016

  1. Pulsed electric field: Groundbreaking technology for improving olive oil extraction

    International News on Fats, Oils and Related Materials, Vol. 27, Núm. 3, pp. 12-14

2015

  1. Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage

    Food Hydrocolloids, Vol. 44, pp. 333-344