Showing 1 - 15 results of 15 for search 'Lucía Seguí', query time: 0.05s Refine Results
  1. 1
    Effect of Processing and <i>In Vitro</i> Digestion on Bioactive Constituents of Powdered IV Range Carrot (<i>Daucus carota</i>, L.) Wastes

    Effect of Processing and <i>In Vitro</i> Digestion on Bioactive Constituents of Powdered IV Range Carrot (<i>Daucus carota</i>, L.) Wastes by Claudia Bas-Bellver, Cristina Barrera, Noelia Betoret, Lucía Seguí

    Published 2023-02-01
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  2. 2
    Microwave-Assisted Alkali Pretreatment for Enhancing Pineapple Waste Saccharification

    Microwave-Assisted Alkali Pretreatment for Enhancing Pineapple Waste Saccharification by Claudia Conesa, Lucía Seguí, Nicolás Laguarda-Miró, Pedro Fito

    Published 2016-06-01
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  3. 3
    Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products

    Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products by Claudia Bas-Bellver, Cristina Barrera, Noelia Betoret, Lucía Seguí

    Published 2022-11-01
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  4. 4
    Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients

    Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients by Claudia Bas-Bellver, Cristina Barrera, Noelia Betoret, Lucía Seguí

    Published 2023-09-01
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  5. 5
    Fermentation of Clementine Juice with <i>Lactobacillus salivarius</i> spp. <i>salivarius</i> CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life

    Fermentation of Clementine Juice with <i>Lactobacillus salivarius</i> spp. <i>salivarius</i> CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant... by Cristina Gabriela Burca-Busaga, Noelia Betoret, Lucía Seguí, Cristina Barrera

    Published 2022-11-01
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  6. 6
    Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (<i>Solanum quitoense</i> Lam.)

    Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (<i>Solanum quitoense</i> Lam.) by Leidy Indira Hinestroza-Córdoba, Cristina Barrera, Lucía Seguí, Noelia Betoret

    Published 2021-04-01
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  7. 7
    An Electrochemical Impedance Spectroscopy System for Monitoring Pineapple Waste Saccharification

    An Electrochemical Impedance Spectroscopy System for Monitoring Pineapple Waste Saccharification by Claudia Conesa, Javier Ibáñez Civera, Lucía Seguí, Pedro Fito, Nicolás Laguarda-Miró

    Published 2016-02-01
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  8. 8
    Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds and Their Bioaccessibility

    Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds... by Bibiana Ramírez-Pulido, Claudia Bas-Bellver, Noelia Betoret, Cristina Barrera, Lucía Seguí

    Published 2021-04-01
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  9. 9
    Fermentation of Lulo Juice with <i>Lactobacillus reuteri</i> CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion

    Fermentation of Lulo Juice with <i>Lactobacillus reuteri</i> CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion by Leidy Indira Hinestroza-Córdoba, Ester Betoret, Lucía Seguí, Cristina Barrera, Noelia Betoret

    Published 2021-11-01
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  10. 10
    Survival of <i>Lactobacillus</i> <i>salivarius</i> CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization

    Survival of <i>Lactobacillus</i> <i>salivarius</i> CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalo... by Cristina Gabriela Burca-Busaga, Noelia Betoret, Lucía Seguí, Ester Betoret, Cristina Barrera

    Published 2020-07-01
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  11. 11
    Characterization of Powdered Lulo (<i>Solanum quitoense</i>) Bagasse as a Functional Food Ingredient

    Characterization of Powdered Lulo (<i>Solanum quitoense</i>) Bagasse as a Functional Food Ingredient by Leidy Indira Hinestroza-Córdoba, Stevens Duarte Serna, Lucía Seguí, Cristina Barrera, Noelia Betoret

    Published 2020-06-01
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  12. 12
    High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

    High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability by José Mesa, Leidy Indira Hinestroza-Córdoba, Cristina Barrera, Lucía Seguí, Ester Betoret, Noelia Betoret

    Published 2020-07-01
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  13. 13
    An Electrochemical Impedance Spectroscopy-Based Technique to Identify and Quantify Fermentable Sugars in Pineapple Waste Valorization for Bioethanol Production

    An Electrochemical Impedance Spectroscopy-Based Technique to Identify and Quantify Fermentable Sugars in Pineapple Waste Valorization for Bioethanol Production by Claudia Conesa, Eduardo García-Breijo, Edwin Loeff, Lucía Seguí, Pedro Fito, Nicolás Laguarda-Miró

    Published 2015-09-01
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  14. 14
    Antioxidants Bioaccessibility and <i>Lactobacillus salivarius</i> (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization

    Antioxidants Bioaccessibility and <i>Lactobacillus salivarius</i> (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Tec... by Cristina Gabriela Burca-Busaga, Noelia Betoret, Lucía Seguí, Jorge García-Hernández, Manuel Hernández, Cristina Barrera

    Published 2021-09-01
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  15. 15
    Classification of the Microstructural Elements of the Vegetal Tissue of the Pumpkin (<i>Cucurbita pepo</i> L.) Using Convolutional Neural Networks

    Classification of the Microstructural Elements of the Vegetal Tissue of the Pumpkin (<i>Cucurbita pepo</i> L.) Using Convolutional Neural Networks by Jimy Oblitas, Jezreel Mejia, Miguel De-la-Torre, Himer Avila-George, Lucía Seguí Gil, Luis Mayor López, Albert Ibarz, Wilson Castro

    Published 2021-02-01
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