Publicacions (63) Publicacions de MARÍA BEATRIZ HERRANZ HERNÁNDEZ

2024

  1. Enriching Eggs with Bioactive Compounds through the Inclusion of Grape Pomace in Laying Hens Diet: Effect on Internal and External Egg Quality Parameters

    Foods, Vol. 13, Núm. 10

  2. Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products

    Foods, Vol. 13, Núm. 4

2023

  1. Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance

    Foods, Vol. 12, Núm. 11

2022

  1. Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil

    Foods, Vol. 11, Núm. 24

  2. Insights on the effect of age and gender on in-mouth volatile release during wine tasting

    Food Research International, Vol. 155

2021

  1. Acute supplementation with grapes in obese subjects did not affect postprandial metabolism: a randomized, double-blind, crossover clinical trial

    European Journal of Nutrition, Vol. 60, Núm. 5, pp. 2671-2681

  2. Effect of addition of human saliva on steady and viscoelastic rheological properties of some commercial dysphagia-oriented products

    Food Hydrocolloids, Vol. 111

  3. Technological and sensory properties of gluten-free muffins made with chickpea flour

    Gluten-Free Diets and Health (Nova Science Publishers, Inc.), pp. 131-160

2020

  1. An Objective and Subjective Characterization of the Oral Processing of Six Solid Foods

    Springer Proceedings in Materials (Springer Nature), pp. 69-73

  2. Assessment of the miniature kramer shear cell to measure both solid food and bolus mechanical properties and their interplay with oral processing behavior

    Foods, Vol. 9, Núm. 5

  3. Rheological Evaluation of Ethyl Cellulose and Beeswax Oleogels as Fat Replacers in Meat Products

    Springer Proceedings in Materials (Springer Nature), pp. 64-68

  4. The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foods

    Foods, Vol. 9, Núm. 11

  5. Understanding the crispy–crunchy texture of raw red pepper and its change with storage time

    Journal of Texture Studies, Vol. 51, Núm. 1, pp. 120-133

2019

  1. Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development

    Food Hydrocolloids, Vol. 87, pp. 960-969

  2. Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting

    Food Research International, Vol. 126

  3. Influence of Fiber Addition on White Sauces Made with Corn Starch: Effect on Their Freezing/Thawing Stability

    Journal of Food Science, Vol. 84, Núm. 8, pp. 2128-2138

  4. Phenolic compounds, microstructure and viscosity of onion and apple products subjected to in vitro gastrointestinal digestion

    Innovative Food Science and Emerging Technologies, Vol. 51, pp. 114-125

  5. Physical effects of dietary fibre on simulated luminal flow, studied by: In vitro dynamic gastrointestinal digestion and fermentation

    Food and Function, Vol. 10, Núm. 6, pp. 3452-3465

2018

  1. Association of plasma and urine viscosity with cardiometabolic risk factors and oxidative status. A pilot study in subjects with abdominal obesity

    PLoS ONE, Vol. 13, Núm. 10

  2. Influence of interfacial mechanisms on the rheology of creaming emulsions

    International Journal of Food Properties, Vol. 21, Núm. 1, pp. 1322-1331