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Cristina Barrera Puigdollers
Cristina Barrera Puigdollers
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Title
Cited by
Cited by
Year
Drying of cherry tomato by a combination of different dehydration techniques. Comparison of kinetics and other related properties
A Heredia, C Barrera, A Andrés
Journal of food engineering 80 (1), 111-118, 2007
1492007
Ca2+ and Fe2+ influence on the osmotic dehydration kinetics of apple slices (var. Granny Smith)
C Barrera, N Betoret, P Fito
Journal of Food Engineering 65 (1), 9-14, 2004
1162004
No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori
E Betoret, N Betoret, A Arilla, M Bennár, C Barrera, P Codoñer, P Fito
Journal of Food Engineering 110 (2), 289-293, 2012
772012
Influence of process variables on colour changes, carotenoids retention and cellular tissue alteration of cherry tomato during osmotic dehydration
A Heredia, I Peinado, C Barrera, AA Grau
Journal of Food Composition and Analysis 22 (4), 285-294, 2009
692009
Effect of osmotic dehydration on the stabilization of calcium-fortified apple slices (var. Granny Smith): Influence of operating variables on process kinetics and compositional …
C Barrera, N Betoret, P Corell, P Fito
Journal of food engineering 92 (4), 416-424, 2009
662009
Turning agri-food cooperative vegetable residues into functional powdered ingredients for the food industry
C Bas-Bellver, C Barrera, N Betoret, L Seguí
Sustainability 12 (4), 1284, 2020
652020
High homogenization pressures to improve food quality, functionality and sustainability
J Mesa, LI Hinestroza-Córdoba, C Barrera, L Seguí, E Betoret, N Betoret
Molecules 25 (14), 3305, 2020
562020
Pineapple candying at mild temperature by applying vacuum impregnation
JM Barat, P Talens, C Barrera, A Chiralt, P Fito
Journal of food science 67 (8), 3046-3052, 2002
412002
Probiotic survival and in vitro digestion of L. salivarius spp. salivarius encapsulated by high homogenization pressures and incorporated into a fruit matrix
B Ester, B Noelia, CJ Laura, P Francesca, B Cristina, L Rosalba
Lwt 111, 883-888, 2019
402019
Phenolic profile of cane sugar derivatives exhibiting antioxidant and antibacterial properties
C Barrera, N Betoret, L Seguí
Sugar Tech 22, 798-811, 2020
382020
Valorization of Persimmon and Blueberry Byproducts to Obtain Functional Powders: In Vitro Digestion and Fermentation by Gut Microbiota
C Bas-Bellver, C Andrés, L Seguí, C Barrera, N Jiménez-Hernández, ...
Journal of Agricultural and Food Chemistry 68 (30), 8080-8090, 2020
372020
High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion
L Calabuig-Jiménez, E Betoret, N Betoret, F Patrignani, C Barrera, ...
Journal of Food Engineering 240, 43-48, 2019
342019
Sustainable drying technologies for the development of functional foods and preservation of bioactive compounds
E Betoret, L Calabuig-Jiménez, C Barrera, M Dalla Rosa
IntechOpen, 2016
322016
Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams
L Cervera-Chiner, C Barrera, N Betoret, L Seguí
Heliyon 7 (1), 2021
282021
Valorization of vegetable fresh-processing residues as functional powdered ingredients. A review on the potential impact of pretreatments and drying methods on bioactive …
B Ramírez-Pulido, C Bas-Bellver, N Betoret, C Barrera, L Seguí
Frontiers in Sustainable Food Systems 5, 654313, 2021
262021
Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition …
C Barrera, C Burca, E Betoret, J García‐Hernández, M Hernández, ...
International journal of food science & technology 54 (6), 2109-2122, 2019
222019
Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis
C Barrera, N Betoret, E Betoret, P Fito
Journal of food engineering 189, 106-114, 2016
202016
Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient
LI Hinestroza-Córdoba, S Duarte Serna, L Seguí, C Barrera, N Betoret
Foods 9 (6), 723, 2020
152020
Application of SAFES (systematic approach to food engineering systems) methodology to apple candying
C Barrera, N Betoret, A Heredia, P Fito
Journal of food engineering 83 (2), 193-200, 2007
152007
Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of …
CG Burca-Busaga, N Betoret, L Seguí, E Betoret, C Barrera
Microorganisms 8 (8), 1095, 2020
142020
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