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 | 149 | 2007 |
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 | 116 | 2004 |
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 | 77 | 2012 |
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 | 69 | 2009 |
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 | 66 | 2009 |
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 | 65 | 2020 |
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 | 56 | 2020 |
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 | 41 | 2002 |
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 | 40 | 2019 |
Phenolic profile of cane sugar derivatives exhibiting antioxidant and antibacterial properties C Barrera, N Betoret, L Seguí Sugar Tech 22, 798-811, 2020 | 38 | 2020 |
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 | 37 | 2020 |
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 | 34 | 2019 |
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 | 32 | 2016 |
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 | 28 | 2021 |
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 | 26 | 2021 |
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 | 22 | 2019 |
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 | 20 | 2016 |
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 | 15 | 2020 |
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 | 15 | 2007 |
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 | 14 | 2020 |