Clara
Talens Vila
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Basque Research and Technology Alliance
Mendaro, EspañaPublications in collaboration with researchers from Basque Research and Technology Alliance (9)
2023
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Hybrid Spreadable Cheese Analogues with Faba Bean and Mealworm (Tenebrio molitor) Flours: Optimisation Using Desirability-Based Mixture Design
Foods, Vol. 12, Núm. 7
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Rational Food Design Targeting Micronutrient Deficiencies in Adolescents: Nutritional, Acoustic-Mechanical and Sensory Properties of Chickpea-Rice Biscuits
Foods, Vol. 12, Núm. 5
2022
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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
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Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology
LWT, Vol. 168
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Effect of microwave technology and upcycled orange fibre on the quality of gluten-free muffins
LWT, Vol. 158
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Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer’s Spent Grain and Insect Flours
Foods, Vol. 11, Núm. 21
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Leveraging innovative technologies for designing a healthy and personalized breakfast: Consumer perception of three smart cooking devices in the EU
Open Research Europe, Vol. 1
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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
2021
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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