Ribes, Susana; Estarriaga, Raquel; Grau Meló, Raúl; Talens Oliag, Pau(The Royal Society of Chemistry, 2021-09-07)
[EN] This study aims to evaluate the colour texture, flow, viscoelastic, sensory, and simulated mastication properties,
in the presence and absence of artificial saliva, of texture-modified Spanish sauce at different
temperatures ...
Ribes-Llop, Susana; Fuentes López, Ana; Talens Oliag, Pau; Barat Baviera, José Manuel(Taylor & Francis, 2017)
[EN] The kingdom Fungi is the most important group of microorganism contaminating food commodities, and
chemical additives are commonly used in the food industry to prevent fungal spoilage. However, the
increasing consumer ...
Ballester, Elena; Ribes-Llop, Susana; Barat Baviera, José Manuel; Fuentes López, Ana(Springer-Verlag, 2022-02)
[EN] Fermented vegetables are produced by the growth of different microorganisms present in raw products. Yeasts are essential in food fermentations, but they are also potential spoilage agents that can cause several ...
Ribes Llop, Susana(Universitat Politècnica de València, 2017-06-05)
New tendencies in the development of innovative food packages could affect product microbial stability during storage. In this sense, antifungal systems such as emulsions, nanoemulsions and mesoporous silica supports, may ...
Ribes-Llop, Susana; Fuentes López, Ana; Talens Oliag, Pau; Barat Baviera, José Manuel(Elsevier, 2016)
[EN] This work aimed to control the fungal deterioration of strawberry jams. The antifungal activity of the
clove, cinnamon leaf, lemon and mandarin essential oils and their effectiveness in oil-in-water emulsions
were ...
[EN] This work aimed to evaluate colour, texture, flow, and viscoelastic properties of texture-modified chicken and vegetables soups for dysphagic people, as well as their characteristics during simulated oral processing. ...