| Use of insects and pea powder as alternative protein and mineral sources in extruded snacks P García-Segovia, M Igual, AT Noguerol, J Martínez-Monzó European food research and technology 246 (4), 703-712, 2020 | 72 | 2020 |
| Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers AT Noguerol, MJ Pagán, P García-Segovia, P Varela Food Research International 149, 110652, 2021 | 64 | 2021 |
| Developing psyllium fibre gel-based foods: Physicochemical, nutritional, optical and mechanical properties AT Noguerol, MM Igual, MJ Pagán Food hydrocolloids 122, 107108, 2022 | 25 | 2022 |
| The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages AT Noguerol, V Larrea, MJ Pagán European Food Research and Technology 248 (10), 2483-2496, 2022 | 7 | 2022 |
| Comparison of biopreservatives obtained from a starter culture of Pediococcus acidilactici by different techniques AT Noguerol, M Igual, MJ Pagán Food Bioscience 42, 101114, 2021 | 5 | 2021 |
| Nutritional, physico-chemical and mechanical characterization of vegetable fibers to develop fiber-based gel foods AT Noguerol, M Igual, MJ Pagán-Moreno Foods 10 (5), 1017, 2021 | 5 | 2021 |
| Nutritional and Physicochemical Characterization of Vegetable Fibres in Order to Obtain Gelled Products AT Noguerol, M Igual, MJ Pagán-Moreno Proceedings 70 (1), 23, 2020 | 2 | 2020 |
