Publicacións (27) Publicacións de Ana Beatriz Baranda González

2024

  1. Children's physiological and behavioural response during the observation, olfaction, manipulation, and consumption of food products with varied textures. Part 2: Solid products

    Food Quality and Preference, Vol. 115

  2. 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

  3. Neuroscience tools to study the effect of the presentation form on food-evoked emotion for senior population

    Food Research International, Vol. 183

2023

  1. Children's physiological and behavioural response evoked by the observation, olfaction, manipulation, and consumption of food textures. Part 1: Liquid products

    Food Research International, Vol. 165

  2. Identification and applicability of emoji appropriate to describe food experiences in child-centred studies: A comparison between food names and images

    Food Quality and Preference, Vol. 105

  3. The effect of food shape on children's implicit and explicit emotional response

    Food Quality and Preference, Vol. 109

2022

  1. Is it possible to improve healthy food habits in schoolchildren? A cross cultural study among Spain and Poland

    Food Quality and Preference, Vol. 99

2020

  1. HPP for improving preservation of vitamin and antioxidant contents in vegetable matrices

    Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods (Elsevier), pp. 15-70

2017

  1. Enzymatic and phytochemical stabilization of orange–strawberry–banana beverages by high hydrostatic pressure and mild heat

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 23, Núm. 2, pp. 185-193

  2. Static and Continuous flow-through pulsed light technology for pesticide abatement in water

    Journal of Hazardous Materials, Vol. 340, pp. 140-151

  3. Uso de algas y microalgas como ingredientes bioactivos en alimentación: estado actual y aplicaciones futuras

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 483, pp. 94-105

2016

  1. Pulsed light decontamination of water

    High Intensity Pulsed Light in Processing and Preservation of Foods (Nova Science Publishers, Inc.), pp. 179-204

2014

  1. Photodegradation of several triazidic and organophosphorus pesticides in water by pulsed light technology

    Journal of Photochemistry and Photobiology A: Chemistry, Vol. 286, pp. 29-39

  2. The effect of High Pressure and High Temperature processing on carotenoids and chlorophylls content in some vegetables

    Food Chemistry, Vol. 163, pp. 37-45

2013

  1. Nuevas bebidas basadas en vino desalcoholizado: innovación y desarrollo desde el consumidor

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 447, pp. 55-58

2012

  1. Fast atrazine photodegradation in water by pulsed light technology

    Water Research, Vol. 46, Núm. 3, pp. 669-678

2009

  1. Micotoxinas en alimentos y piensos

    Sustrai: revista agropesquera, Núm. 87, pp. 68-71

2007

  1. Procesos de degradación de pesticidas en aguas de la cadena alimentaria

    Alimentación, equipos y tecnología, Año 26, Núm. 224, pp. 70-73

2006

  1. Instability of calcium channel antagonists during sample preparation for LC-MS-MS analysis of serum samples

    Forensic Science International, Vol. 156, Núm. 1, pp. 23-34

2005

  1. Development of a liquid-liquid extraction procedure for five 1,4-dihydropyridines calcium channel antagonists from human plasma using experimental design

    Talanta, Vol. 67, Núm. 5, pp. 933-941