Publicaciones en las que colabora con Clara Talens Vila (9)

2024

  1. Development of the lexicon, trained panel validation and sensory profiling of new ready-to-eat plant-based " meatballs" in tomato sauce

    Open Research Europe, Vol. 2

  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. Carne con textura modificada para consumidores sénior: efecto del tipo de carne, velocidad de picado e información nutricional en la percepción sensorial y las preferencias

    Eurocarne: La revista internacional del sector cárnico, Núm. 315, pp. 33-49

  2. Rational Food Design Targeting Micronutrient Deficiencies in Adolescents: Nutritional, Acoustic-Mechanical and Sensory Properties of Chickpea-Rice Biscuits

    Foods, Vol. 12, Núm. 5

  3. Salchichas híbridas: modelando el efecto del reemplazo parcial de carne con brócoli, harina de bagazo de cerveza y harina de insecto (Tenebrio molitor)

    Eurocarne: La revista internacional del sector cárnico, Núm. 316, pp. 47-60

2022

  1. 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

  2. Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology

    LWT, Vol. 168

  3. Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer’s Spent Grain and Insect Flours

    Foods, Vol. 11, Núm. 21

  4. Texture‐modified meat for senior consumers varying meat type and mincing speed: effect of gender, age and nutritional information on sensory perception and preferences

    Future Foods, Vol. 6