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Use of chia seed mucilage as a texturing agent: Effect on instrumental and sensory properties of texture-modified soups

Food hydrocolloids, 2022-02, Vol.123, p.107171, Article 107171

2022

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Compositional, structural design and nutritional aspects of texture-modified foods for the elderly

Trends in Food Science & Technology, 2022-01, Vol.119, p.152-163

2022

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Physical, sensory, and simulated mastication properties of texture-modified Spanish sauce using different texturing agents

Food & function, 2021-09, Vol.12 (17), p.8181-8195

2021

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Salt in food processing; usage and reduction: a review

International journal of food science & technology, 2011-07, Vol.46 (7), p.1329-1336

2011

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Control of cod-liver oil composition with laser scattering imaging combined with machine learning procedures: The cases of adulteration and oxidation

Journal of food engineering, 2024-06, Vol.370, p.111955, Article 111955

2024

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Modelling in vitro gastrointestinal digestion of egg white gel matrix by laser-backscattering imaging

Journal of food engineering, 2022-03, Vol.316, p.110839, Article 110839

2022

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Developing a homogeneous texture dish by combining solid and liquid foodstuff matrices

Food science & technology, 2022-08, Vol.166, p.113757, Article 113757

2022

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Impact of chia seed mucilage on technological, sensory, and in vitro digestibility properties of a texture-modified puree

Journal of functional foods, 2022-02, Vol.89, p.104943, Article 104943

2022

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Laser-backscattering imaging for characterising the dairy matrix in different phases during curd processing

Food control, 2021-10, Vol.128, p.108193, Article 108193

2021

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Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health

Meat science, 2022-12, Vol.194, p.108960-108960, Article 108960

2022

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Non destructive monitoring of the yoghurt fermentation phase by an image analysis of laser-diffraction patterns: Characterization of cow’s, goat’s and sheep’s milk

Food chemistry, 2019-02, Vol.274, p.46-54

2019

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Non-destructive inspection of unsaturated fat-enriched food matrices by laser scattering imaging

Food control, 2024-02, Vol.156, p.110132, Article 110132

2024

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Non-destructive control in cheese processing: Modelling texture evolution in the milk curdling phase by laser backscattering imaging

Food control, 2021-03, Vol.121, p.107638, Article 107638

2021

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Laser-backscattering imaging for characterizing pork loin tenderness. Effect of pre-treatment with enzyme and cooking

Journal of food engineering, 2021-06, Vol.299, p.110508, Article 110508

2021

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Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation

Food science & technology, 2023-04, Vol.180, p.114705, Article 114705

2023

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Detection of adulterations with different grains in wheat products based on the hyperspectral image technique: The specific cases of flour and bread

Food control, 2016-04, Vol.62, p.373-380

2016

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Characterisation of chemical damage on tissue structures by multispectral imaging and machine learning procedures: Alkaline hypochlorite effect in C. elegans

Computers in biology and medicine, 2022-06, Vol.145, p.105477-105477, Article 105477

2022

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Inspection of antimicrobial particles in milk using RGB-laser scattering imaging combined with chemometric procedures

Chemometrics and intelligent laboratory systems, 2024-03, Vol.246, Article 105086

2024

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Impact of the tiger‐nut milk co‐product on fibre‐enriched bread processing and storage: crumb structure‐moisture‐texture relationships

International journal of food science & technology, 2023-03, Vol.58 (3), p.1078-1088

2023

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Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour

Food science & technology, 2017-10, Vol.84, p.419-425

2017

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Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis

Food and bioprocess technology, 2023, Vol.16 (1), p.122-134

2023

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Image analysis applied to quality control in transparent packaging: a case study of table olives in plastic pouches

European food research & technology, 2022-07, Vol.248 (7), p.1859-1867

2022

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Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images

Journal of food engineering, 2013-08, Vol.117 (3), p.342-349

2013

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Laser backscattering imaging as a control technique for fluid foods: Application to vegetable-based creams processing

Journal of food engineering, 2019-01, Vol.241, p.58-66

2019

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Data from Chewing and Swallowing Processes as a Fingerprint for Characterizing Textural Food Product Properties

Food and bioprocess technology, 2024, Vol.17 (1), p.205-216

2024

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Use of chia seed mucilage as a texturing agent: Effect on instrumental and sensory properties of texture-modified soups

Compositional, structural design and nutritional aspects of texture-modified foods for the elderly

Physical, sensory, and simulated mastication properties of texture-modified Spanish sauce using different texturing agents

Salt in food processing; usage and reduction: a review

Control of cod-liver oil composition with laser scattering imaging combined with machine learning procedures: The cases of adulteration and oxidation

Modelling in vitro gastrointestinal digestion of egg white gel matrix by laser-backscattering imaging

Developing a homogeneous texture dish by combining solid and liquid foodstuff matrices

Impact of chia seed mucilage on technological, sensory, and in vitro digestibility properties of a texture-modified puree

Laser-backscattering imaging for characterising the dairy matrix in different phases during curd processing

Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health

Non destructive monitoring of the yoghurt fermentation phase by an image analysis of laser-diffraction patterns: Characterization of cow’s, goat’s and sheep’s milk

Non-destructive inspection of unsaturated fat-enriched food matrices by laser scattering imaging

Non-destructive control in cheese processing: Modelling texture evolution in the milk curdling phase by laser backscattering imaging

Laser-backscattering imaging for characterizing pork loin tenderness. Effect of pre-treatment with enzyme and cooking

Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation

Detection of adulterations with different grains in wheat products based on the hyperspectral image technique: The specific cases of flour and bread

Characterisation of chemical damage on tissue structures by multispectral imaging and machine learning procedures: Alkaline hypochlorite effect in C. elegans

Inspection of antimicrobial particles in milk using RGB-laser scattering imaging combined with chemometric procedures

Impact of the tiger‐nut milk co‐product on fibre‐enriched bread processing and storage: crumb structure‐moisture‐texture relationships

Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour

Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis

Image analysis applied to quality control in transparent packaging: a case study of table olives in plastic pouches

Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images

Laser backscattering imaging as a control technique for fluid foods: Application to vegetable-based creams processing

Data from Chewing and Swallowing Processes as a Fingerprint for Characterizing Textural Food Product Properties

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