J. Martínez-Monzó

发表

Rehydration of air-dried Shiitake mushroom (Lentinus edodes) caps: Comparison of conventional and vacuum water immersion processes

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2011 .

In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2022, Molecules.

Amino acids and protein in vitro bio-accessibility from edible insect and pea protein enriched bread

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2021 .

Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility

P. García-Segovia, J. Martínez-Monzó, P. Codoñer-Franch, 2021, Foods.

Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2021, International Journal of Gastronomy and Food Science.

In vitro bioaccessibility of minerals from microalgae-enriched cookies.

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2020, Food & function.

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2020, Foods.

Consumer perception and acceptability of microalgae based breadstick

A. Tárrega, P. García-Segovia, J. Martínez-Monzó, 2020, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Microalgae fortification of low-fat oil-in-water food emulsions: an evaluation of the physicochemical and rheological properties

P. García-Segovia, J. Martínez-Monzó, Zaida Natalia Uribe-Wandurraga, 2020, Journal of Food Science and Technology.

Molecular Gastronomy in Spain

P. García-Segovia, J. Martínez-Monzó, M. Garrido, 2014 .

Effect of pH on Color and Texture of Food Products

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2013, Food Engineering Reviews.

Effect of Temperature on 3D Printing of Commercial Potato Puree

P. García-Segovia, J. Martínez-Monzó, J. Cardenas, 2019, Food Biophysics.

Role of Visual Assessment of High-Quality Cakes in Emotional Response of Consumers

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2022, Foods.

Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2020, Food Biophysics.

Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks

M. Noort, P. García-Segovia, J. Martínez-Monzó, 2020, Food and Bioprocess Technology.

Vacuum impregnation and osmotic dehydration in matrix engineering: Application in functional fresh food development

A. Chiralt, P. Fito, J. Martínez-Monzó, 2001 .

Resistant maltodextrin’s effect on the physicochemical and structure properties of spray dried orange juice powders

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2021, European Food Research and Technology.

Osmotic dehydration of Aloe vera (Aloe barbadensis Miller)

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2010 .

Characterisation of reused osmotic solution as ingredient in new product formulation

N. Martínez‐Navarrete, J. Martínez-Monzó, M. Camacho, 2002 .

Emotional Response to Different Types of Cakes through Visual Assessment

P. García-Segovia, J. Martínez-Monzó, José Alba-Martínez, 2021, The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World".

3D printing of gels based on xanthan/konjac gums

P. García-Segovia, J. Martínez-Monzó, S. Balasch-Parisi, 2020 .

Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2021, Foods.

Replacing Sugar in Ice Cream: Fruit Up® as a Substitute

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2013 .

Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2012, Food and Bioprocess Technology.

Development of probiotic-enriched dried fruits by vacuum impregnation

P. Fito, J. Martínez-Monzó, N. Betoret, 2003 .

Application of 3D Printing in the Design of Functional Gluten-Free Dough

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2022, Foods.

Microencapsulation of Essential Oils Using β-Cyclodextrin: Applications in Gastronomy

P. García-Segovia, J. Martínez-Monzó, V. Barreto-Palacios, 2011 .

Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

Purificación García-Segovia, A. Andrés-Bello, Javier Martínez-Monzó, 2007 .

Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz)

S. Fiszman, P. García-Segovia, J. Martínez-Monzó, 2016 .

Vacuum Frying: An Alternative to Obtain High-Quality Dried Products

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2011 .

Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices.

A. Vega‐Gálvez, Karina Di Scala, J. Vergara, 2012, Food chemistry.

Optimizing the texture and color of sous-vide and cook-vide green bean pods

P. García-Segovia, J. Martínez-Monzó, D. Philippon, 2013 .

Changes in mechanical properties throughout osmotic processes: Cryoprotectant effect

Pau Talens, Pedro Fito, Amparo Chiralt, 2001 .

Modelling of dehydration-rehydration of orange slices in combined microwave/air drying

A. Chiralt, P. Fito, J. Martínez-Monzó, 2003 .

Production of cold-setting restructured fish products from gilthead sea bream (Sparus aurata) using microbial transglutaminase and regular and low-salt level Producción de reestructurados de dorada (Sparus aurata) en frío usando transglutaminasa y niveles normales y bajos de sal

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2011 .

Use of vacuum-frying in chicken nugget processing

P. García-Segovia, J. Martínez-Monzó, M. Garrido, 2014 .

Changes in thermal properties of apple due to vacuum impregnation

A. Chiralt, P. Fito, J. Barat, 2000 .

Mechanical and Structural Changes in Apple (Var. Granny Smith) Due to Vacuum Impregnation with Cryoprotectants

A. Chiralt, N. Martínez‐Navarrete, P. Fito, 1998 .

Vacuum impregnation as a tool to introduce biopreservatives in gilthead sea bream fillets (Sparus aurata)

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2015 .

Vacuum impregnation for development of new dehydrated products

José M. Barat, Pedro Fito, Amparo Chiralt, 2001 .

Vacuum impregnation: a tool in minimally processing of foods

A. Chiralt, N. Martínez‐Navarrete, P. Fito, 1998 .

Mass Transport and Deformation Relaxation Phenomena in Plant Tissues

José M. Barat, P. J. Fito, Amparo Chiralt, 2002 .

Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato

P. García-Segovia, J. Martínez-Monzó, C. Iborra-Bernad, 2014 .

Effects of Vacuum Cooking (Cook-Vide) on the Physical-Chemical Properties of Sea Bream Fillets (Sparus aurata)

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2009 .

Iron deficiency and iron fortified foods—a review

N. Martínez‐Navarrete, P. Fito, J. Martínez-Monzó, 2002 .

Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin

C. Iborra-Bernad, Purificación García-Segovia, Vivian Barreto-Palacios, 2012 .

Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2008 .

Stability of vitamin C, carotenoids, phenols, and antioxidant capacity of pasteurised orange juice with resistant maltodextrin storage.

P. García-Segovia, J. Martínez-Monzó, P. Codoñer-Franch, 2022, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Vacuum frying process of gilthead sea bream (Sparus aurata) fillets

P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó, 2010 .

Bioactive compounds and physicochemical characterization of dried apricot (Prunus armeniaca L.) as affected by different drying temperatures

A. Vega‐Gálvez, E. Uribe, J. Martínez-Monzó, 2019, CyTA - Journal of Food.

Jam manufacture with osmodehydrated fruit

A. Chiralt, N. Martínez‐Navarrete, J. Martínez-Monzó, 2002 .

Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects

C. Iborra-Bernad, Purificación García-Segovia, Javier Martínez-Monzó, 2014 .

Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis

A. Tárrega, P. García-Segovia, J. Martínez-Monzó, 2014, Food Analytical Methods.

Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2021, European Food Research and Technology.

Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2021, Foods.

Physicochemical Properties and Structure Changes of Food Products during Processing

J. Martínez-Monzó, M. Igual, 2022, Foods.

Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling.

P. García-Segovia, J. Martínez-Monzó, C. Iborra-Bernad, 2015, Journal of food science.

Influence of temperature and time in sous-vide cooking on physicochemical and sensory parameters of beef shank cuts.

J. Martínez-Monzó, A. Gámbaro, N. Hodos, 2023, International Journal of Gastronomy and Food Science.

Effect of Replacement Wheat Flour by a Composite Mix Flour in Sponge Cakes

J. G. Fonseca, P. García-Segovia, J. Martínez-Monzó, 2016 .

Microalgae-enriched breadsticks: Analysis for vitamin C, carotenoids, and chlorophyll a

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2021, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2021, International Journal of Gastronomy and Food Science.

Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2020, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks.

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2019, Food & function.

Design of a self-administered online food frequency questionnaire (FFQ) to assess dietary intake among university population.

J. Martínez-Monzó, R González Carrascosa, J L Bayo Montó, 2011, Nutricion hospitalaria.

Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2021, Foods.

Effect of the house cricket (Acheta domesticus) inclusion and process temperature on extrudate snack properties

L. Ribeiro, L.M. Cunha, P. García-Segovia, 2021 .

Effect of Acheta domesticus (house cricket) addition on protein content, colour, texture, and extrusion parameters of extruded products

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2020 .

Use of insects and pea powder as alternative protein and mineral sources in extruded snacks

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2020, European Food Research and Technology.

Impact of context in visual evaluation of design pastry: comparison of real and virtual

M. Alcañiz, P. García-Segovia, J. Martínez-Monzó, 2021, Food Quality and Preference.

New technologies applied to food frequency questionnaires: a current perspective.

L. Serra-Majem, P. García-Segovia, J. Martínez-Monzó, 2011, Nutrición Hospitalaria.

Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation

P. García-Segovia, J. Martínez-Monzó, M. J. Pagán-Moreno, 2017, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Valorization of Beetroot By-Products for Producing Value-Added Third Generation Snacks

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2023, Foods.

Microwave Expansion Kinetics of Third-Generation Extruded Corn Pellets under Different Moisture Contents

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2022, Foods 2022.

Microwaving Expansion Kinetics of Corn Third-Generation Extruded Pellets under Different Moisture Content

P. García-Segovia, J. Martínez-Monzó, M. Igual, 2022 .

Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food

A. Tárrega, P. García-Segovia, J. Martínez-Monzó, 2021, Foods.

Creativity and Innovation Patterns of Haute Cuisine Chefs

Jose Albors-Garrigos, Purificación García-Segovia, Jose-Luis Hervas-Oliver, 2013 .

Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice

P. García-Segovia, J. Martínez-Monzó, P. Codoñer-Franch, 2020, Foods.