Publications by authors named "Pau Talens"

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Development of Texture-Modified Meat and Thickened Soup Combination for Oral Dysphagia Patients with Uniform Firmness and Solid Appearance.
Sergio Hernández, Samuel Verdú, Pau Talens, Raúl Grau

Foods· July 2025

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Antinutritional factors and protein digestibility of broad bean flours hydrolysed during soaking using vacuum enzyme impregnation.
Milagros Arnal, Marta Gallego, Leticia Mora, Pau Talens

Food Res Int· January 2025

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Comprehensive Sensory Evaluation in Low-Fat Emulsions: A Systematic Review of Diverse Food Applications.
Clara Talens, Saioa Alvarez-Sabatel, Esther Sanmartín, Laura Garcia-Fontanals, Pau Talens

Food Sci Nutr· January 2025

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Role of Food Texture, Oral Processing Responses, Bolus Properties, and Digestive Conditions on the Nutrient Bioaccessibility of Al Dente and Soft-Cooked Red Lentil Pasta.
Milagros Arnal, Lucía Salcedo, Pau Talens, Susana Ribes

Foods· July 2024

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Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion.
Susana Ribes, Laurent Aubry, Magdalena Kristiawan, Imen Jebalia, Didier Dupont, Pau Talens

Food Res Int· February 2024

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Behaviour of texture-modified meats using proteolytic enzymes during gastrointestinal digestion simulating elderly alterations.
Marta Gallego, Raúl Grau, Pau Talens

Meat Sci· December 2023

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Influence of food oral processing, bolus characteristics, and digestive conditions on the protein digestibility of turkey cold meat and fresh cheese.
Susana Ribes, Milagros Arnal, Pau Talens

Food Res Int· November 2023

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Correlating instrumental measurements and sensory perceptions of foods with different textural properties for people with impaired oral and swallowing capabilities - A review.
Susana Ribes, Pau Talens

Food Res Int· November 2023

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Impact of thermal treatments and simulated gastrointestinal digestion on the α-amylase inhibitory activity of different legumes.
Milagros Arnal, Marta Gallego, Pau Talens, Leticia Mora

Food Chem· August 2023

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Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean () flours.
Milagros Arnal, Marta Gallego, Leticia Mora, Pau Talens

Food Funct· June 2023

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Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health.
Raúl Grau, Sergio Hernández, Samuel Verdú, José M Barat, Pau Talens

Meat Sci· December 2022

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Automatic and non-targeted analysis of the volatile profile of natural and alkalized cocoa powders using SBSE-GC-MS and chemometrics.
Maribel Alexandra Quelal-Vásconez, Riccardo Macchioni, Greta Livi, Édgar Pérez-Esteve, María Jesús Lerma-García, Pau Talens

Food Chem· September 2022

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Physical, sensory, and simulated mastication properties of texture-modified Spanish sauce using different texturing agents.
Susana Ribes, Raquel Estarriaga, Raúl Grau, Pau Talens

Food Funct· September 2021

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Chia (Salvia hispanica L.) seed mucilage as a fat replacer in yogurts: Effect on their nutritional, technological, and sensory properties.
Susana Ribes, Nataly Peña, Ana Fuentes, Pau Talens, Jose M Barat

J Dairy Sci· March 2021

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to Model the Capacity of Ascorbic Acid to Reduce Acute Nitrite Toxicity under Different Feed Conditions: Multivariate Analytics on Behavioral Imaging.
Samuel Verdu, Alberto J Perez, Conrado Carrascosa, José M Barat, Pau Talens

Int J Environ Res Public Health· February 2021

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Effect of Cooking on Protein Digestion and Antioxidant Activity of Different Legume Pastes.
Marta Gallego, Milagros Arnal, José Manuel Barat, Pau Talens

Foods· December 2020

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Toxicological implications of amplifying the antibacterial activity of gallic acid by immobilisation on silica particles: A study on C. elegans.
Samuel Verdú, María Ruiz-Rico, Alberto J Perez, José M Barat, Pau Talens

Environ Toxicol Pharmacol· November 2020

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Effect of Gelatin Coating Enriched with Antioxidant Tomato By-Products on the Quality of Pork Meat.
Marta Gallego, Milagros Arnal, Pau Talens, Fidel Toldrá, Leticia Mora

Polymers (Basel)· May 2020

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Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods.
Maribel Alexandra Quelal-Vásconez, María Jesús Lerma-García, Édgar Pérez-Esteve, Pau Talens, José Manuel Barat

Compr Rev Food Sci Food Saf· March 2020

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Prevention of fungal spoilage in food products using natural compounds: A review.
Susana Ribes, Ana Fuentes, Pau Talens, Jose Manuel Barat

Crit Rev Food Sci Nutr· December 2018

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Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilage.
Susana Ribes, Ana Fuentes, Pau Talens, Jose Manuel Barat

Food Chem· January 2018

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Use of oil-in-water emulsions to control fungal deterioration of strawberry jams.
Susana Ribes, Ana Fuentes, Pau Talens, José M Barat

Food Chem· November 2016

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Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments.
Micaela Albarracín, Pau Talens, Nuria Martínez-Navarrete, Rolando J González, Silvina R Drago

Food Sci Technol Int· June 2016

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Active bilayer films of thermoplastic starch and polycaprolactone obtained by compression molding.
Rodrigo Ortega-Toro, Iris Morey, Pau Talens, Amparo Chiralt

Carbohydr Polym· August 2015

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Properties of starch-hydroxypropyl methylcellulose based films obtained by compression molding.
Rodrigo Ortega-Toro, Alberto Jiménez, Pau Talens, Amparo Chiralt

Carbohydr Polym· August 2014

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