Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review von Oms-Oliu, Gemma, Rojas-Graü, Mª Alejandra, González, Laura Alandes, Varela, Paula, Soliva-Fortuny, Robert, Hernando, Mª Isabel Hernando, Munuera, Isabel Pérez, Fiszman, Susana, Martín-Belloso, Olga

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Effect of Blanching in Water and Sugar Solutions on Texture and Microstructure of Sliced Carrots von Neri, Lilia, Hernando, Isabel Hernando, Pérez-Munuera, Isabel, Sacchetti, Giampiero, Pittia, Paola

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Design Optimization of emulsions based on fine fraction of durum wheat oil cake: Structural and rheological properties von de Gennaro, Giuditta, Difonzo, Graziana, Quiles, Amparo, Hernando, Isabel, Caponio, Francesco

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Techno functional characterization of green-extracted soluble fibre from orange by-product von Perez-Pirotto, Claudia, Moraga, Gemma, Quiles, Amparo, Hernando, Isabel, Cozzano, Sonia, Arcia, Patricia

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

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Understanding the relevance of in-mouth food processing. A review of in vitro techniques von Morell, Pere, Hernando, Isabel, Fiszman, Susana M.

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

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New hydrocolloid‐based emulsions for replacing fat in panna cottas: a structural and sensory study von Borreani, Jennifer, Hernando, Isabel, Salvador, Ana, Quiles, Amparo

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

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

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

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An in vitro digestion study of tannins and antioxidant activity affected by drying “Rojo Brillante” persimmon von González, Cristina M., Llorca, Empar, Quiles, Amparo, Hernando, Isabel, Moraga, Gemma

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Microstructural changes while persimmon fruits mature and ripen. Comparison between astringent and non-astringent cultivars von Tessmer, Magda Andréia, Besada, Cristina, Hernando, Isabel, Appezzato-da-Glória, Beatriz, Quiles, Amparo, Salvador, Alejandra

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Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure von Arocas, Amparo, Sanz, Teresa, Hernando, María Isabel, Fiszman, Susana M.

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Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure von López-Gámez, Gloria, Elez-Martínez, Pedro, Quiles-Chuliá, Amparo, Martín-Belloso, Olga, Hernando-Hernando, Isabel, Soliva-Fortuny, Robert

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Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability von Bascuas, Santiago, Salvador, Ana, Hernando, Isabel, Quiles, Amparo

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Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods-A SUSFOOD Project von Rohm, Harald, Brennan, Charles, Turner, Charlotta, Günther, Edeltraud, Campbell, Grant, Hernando, Isabel, Struck, Susanne, Kontogiorgos, Vassilis

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

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

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Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions von Neri, Lilia, Hernando, Isabel, Pérez-Munuera, Isabel, Sacchetti, Giampiero, Mastrocola, Dino, Pittia, Paola

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