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MARÍA BEATRIZ
HERRANZ HERNÁNDEZ
Profesora contratada doctora
Publicaciones (63) Publicaciones de MARÍA BEATRIZ HERRANZ HERNÁNDEZ
2024
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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
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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
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Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance
Foods, Vol. 12, Núm. 11
2022
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Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil
Foods, Vol. 11, Núm. 24
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Insights on the effect of age and gender on in-mouth volatile release during wine tasting
Food Research International, Vol. 155
2021
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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
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Effect of addition of human saliva on steady and viscoelastic rheological properties of some commercial dysphagia-oriented products
Food Hydrocolloids, Vol. 111
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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
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An Objective and Subjective Characterization of the Oral Processing of Six Solid Foods
Springer Proceedings in Materials (Springer Nature), pp. 69-73
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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
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Rheological Evaluation of Ethyl Cellulose and Beeswax Oleogels as Fat Replacers in Meat Products
Springer Proceedings in Materials (Springer Nature), pp. 64-68
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The effect of emulsifying protein and addition of condensed tannins on n-3 PUFA enriched emulsions for functional foods
Foods, Vol. 9, Núm. 11
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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
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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
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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
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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
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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
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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
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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
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Influence of interfacial mechanisms on the rheology of creaming emulsions
International Journal of Food Properties, Vol. 21, Núm. 1, pp. 1322-1331