Publications by authors named "Maria L Castello"

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Aromatic profile of navel oranges of different qualities during the commercial season in Valencian Community.
Lourdes Cervera-Chiner, Madeleine Johanna Díaz, Marisol Juan-Borrás, María Luisa Castelló, María Dolores Ortolá

Food Chem· August 2025

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Fatty Acid Profile and Physicochemical Properties of Seed Oil Extracted at Different Temperatures.
Lourdes Cervera-Chiner, Sergio Pageo, Marisol Juan-Borrás, Francisco José García-Mares, María Luisa Castelló

Foods· August 2024

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Influence of Boiling Time on Chemical Composition and Properties of Tender and Mature Moringa Pods.
María Luisa Castelló, Tomás Sesé, Francisco José García-Mares, María Del Sol Juan-Borrás, María Dolores Ortolá

Foods· June 2024

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Potentiality of Moringa oleifera as a Nutritive Ingredient in Different Food Matrices.
Carla Trigo, María Luisa Castelló, María Dolores Ortolá

Plant Foods Hum Nutr· March 2023

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Physicochemical and sensory properties of biscuits formulated with Tenebrio molitor and Alphitobius diaperinus flours.
María Dolores Ortolá, Miguel Martínez-Catalá, Alberto Yuste Del Carmen, María Luisa Castelló

J Texture Stud· August 2022

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How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?
María Luisa Castelló, Andrea Echevarrías, Susana Rubio-Arraez, María Dolores Ortolá

J Texture Stud· June 2021

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: An Unknown Crop in Developed Countries with Great Potential for Industry and Adapted to Climate Change.
Carla Trigo, María Luisa Castelló, María Dolores Ortolá, Francisco José García-Mares, María Desamparados Soriano

Foods· December 2020

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Cost-Effective Implementation of a Temperature Traceability System Based on Smart RFID Tags and IoT Services.
Oscar Urbano, Angel Perles, Cesar Pedraza, Susana Rubio-Arraez, María Luisa Castelló

Sensors (Basel)· February 2020

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From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products.
Miguel Peris, Susana Rubio-Arraez, María Luisa Castelló, María Dolores Ortolá

Foods· December 2019

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Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners.
Susana Rubio-Arraez, Juan Vicente Capella, María Luisa Castelló, María Dolores Ortolá

J Food Sci Technol· October 2016

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Influence of Extraction Methods on the Yield of Steviol Glycosides and Antioxidants in Stevia rebaudiana Extracts.
Angela Periche, Maria Luisa Castelló, Ana Heredia, Isabel Escriche

Plant Foods Hum Nutr· June 2015

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Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves.
Angela Periche, María Luisa Castelló, Ana Heredia, Isabel Escriche

Food Chem· April 2015

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Washing of cut persimmon with thyme or lemon essential oils.
Celia Almela, María L Castelló, José Tarrazó, María D Ortolá

Food Sci Technol Int· December 2014

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