Publications by authors named "Isabel Hernando"

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Physical processing of clementine pomace: effects on bioactive compounds and cell wall polysaccharides.
Joana Martínez-Martí, Andriy Synytsya, Roman Bleha, Amparo Quiles, Isabel Hernando

Int J Biol Macromol· December 2025

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Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties.
Claudia Perez-Pirotto, Isabel Hernando, Sonia Cozzano, Ana Curutchet, Patricia Arcia

Food Sci Technol Int· April 2025

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Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey.
Harald Rohm, Sophie Morejón Caraballo, Ana Salvador, Sofia Mendo, Empar Llorca, Isabel Hernando

Foods· April 2025

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Valorizing Astringent 'Rojo Brillante' Persimmon Through the Development of Persimmon-Based Bars.
Sepideh Hosseininejad, Gemma Moraga, Isabel Hernando

Foods· November 2024

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Upcycling fruit pomaces (orange, apple, and grape-wine): The impact of particle size on phenolic compounds' bioaccessibility.
Patricia Arcia, Ana Curutchet, Claudia Pérez-Pirotto, Isabel Hernando

Heliyon· October 2024

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Cooking methods determine chemical composition and functional properties of squash blossoms: A study of microstructural and bioaccessibility changes.
Rey Castañeda-Rodríguez, Amparo Quiles, Isabel Hernando, César Ozuna

Food Res Int· March 2024

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Towards halving food waste: A comparative study using orange juice by-product in dairy desserts.
Perez-Pirotto Claudia, Hernando Isabel, Cozzano Sonia, Curutchet Ana, Arcia Patricia

Heliyon· April 2023

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Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions.
Pere Morell, Adrián López-García, Isabel Hernando, Amparo Quiles

Foods· February 2023

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Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace.
Claudia Perez-Pirotto, Gemma Moraga, Isabel Hernando, Sonia Cozzano, Patricia Arcia

Foods· November 2022

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Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour.
Sepideh Hosseininejad, Virginia Larrea, Gemma Moraga, Isabel Hernando

Foods· October 2022

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High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers.
Joana Martínez-Martí, Amparo Quiles, Gemma Moraga, Empar Llorca, Isabel Hernando

Foods· March 2022

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Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers.
Adrián López-García, Gemma Moraga, Isabel Hernando, Amparo Quiles

Gels· December 2021

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In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review.
Cristina M González, Isabel Hernando, Gemma Moraga

Foods· December 2021

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Use of Oleogels to Replace Margarine in Steamed and Baked Buns.
Santiago Bascuas, Pere Morell, Amparo Quiles, Ana Salvador, Isabel Hernando

Foods· July 2021

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Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies.
Elena Diez-Sánchez, Amparo Quiles, Isabel Hernando

Foods· April 2021

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Influence of ripening stage and de-astringency treatment on the production of dehydrated persimmon snacks.
Cristina M González, Isabel Hernando, Gemma Moraga

J Sci Food Agric· January 2021

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Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects.
Tiago Carregari Polachini, Isabel Hernando, Antonio Mulet, Javier Telis-Romero, Juan A Cárcel

Ultrason Sonochem· January 2021

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Chitosan and crosslinked chitosan nanoparticles: Synthesis, characterization and their role as Pickering emulsifiers.
Elisa Franco Ribeiro, Taís Téo de Barros-Alexandrino, Odilio Benedito Garrido Assis, Américo Cruz Junior, Amparo Quiles, Isabel Hernando

Carbohydr Polym· December 2020

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Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties.
César Ozuna, Eugenia Trueba-Vázquez, Gemma Moraga, Empar Llorca, Isabel Hernando

Foods· July 2020

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Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach.
Sara V Ángel-Rendón, Annamaria Filomena-Ambrosio, María Hernández-Carrión, Empar Llorca, Isabel Hernando

Meat Sci· May 2020

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Physicochemical changes and chilling injury disorders in 'Tango' mandarins stored at low temperatures.
Julia Morales, Almudena Bermejo, Cristina Besada, Pilar Navarro, Rebeca Gil, Isabel Hernando

J Sci Food Agric· April 2020

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Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace.
Elena Diez-Sánchez, Antonio Martínez, Dolores Rodrigo, Amparo Quiles, Isabel Hernando

Foods· April 2020

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Composition and physicochemical properties of dried berry pomace.
Anne-Marie Reißner, Said Al-Hamimi, Amparo Quiles, Carolin Schmidt, Susanne Struck, Isabel Hernando

J Sci Food Agric· February 2019

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Understanding the effect of emulsifiers on bread aeration during breadmaking.
Raquel Garzón, Isabel Hernando, Empar Llorca, Cristina M Rosell

J Sci Food Agric· November 2018

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Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies.
Elena Diez-Sánchez, Empar Llorca, Amparo Quiles, Isabel Hernando

Food Sci Technol Int· September 2018

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