A. Quiles

发表

Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

I. Hernando, P. Morell, E. F. Ribeiro, 2021 .

Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies

I. Hernando, A. Quiles, Elena Diez-Sánchez, 2021, Foods.

An in vitro digestion study of tannins and antioxidant activity affected by drying “Rojo Brillante” persimmon

E. Llorca, I. Hernando, G. Moraga, 2021, LWT.

Microencapsulation of roasted coffee oil Pickering emulsions using spray‐ and freeze‐drying: physical, structural and in vitro bioaccessibility studies

I. Hernando, V. R. Nicoletti, A. Quiles, 2021, International Journal of Food Science & Technology.

Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat source

A. Salvador, I. Hernando, T. Sanz, 2019, LWT.

Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies

E. Llorca, I. Hernando, A. Quiles, 2018, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses

J. V. García-Pérez, P. Gou, J. Lorenzo, 2020 .

Microbial inactivation by means of ultrasonic assisted supercritical CO2. Effect on cell ultrastructure

J. V. García-Pérez, C. Gallegos, E. Brito-de la Fuente, 2022, The Journal of Supercritical Fluids.

Eating quality of ‘Flor de Invierno’ pears: chemical and structural aspects

I. Hernando, P. Varela, S. Fiszman, 2007 .

Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven

I. Hernando, A. Quiles, J. Carot, 2011 .

Recent trends in oil structuring using hydrocolloids

I. Hernando, P. Morell, A. Quiles, 2021 .

Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes.

I. Hernando, S. Fiszman, A. Tárrega, 2017, Food & function.

Use of calcium lactate to improve structure of “Flor de Invierno” fresh-cut pears

E. Llorca, I. Hernando, A. Quiles, 2009 .

Cell Wall Stability of Fresh-Cut Fuji Apples Treated with Calcium Lactate

I. Hernando, A. Quiles, I. Pérez-Munuera, 2006 .

Changes in proteins during Teruel dry-cured ham processing.

I. Hernando, A. Quiles, V. Larrea, 2006, Meat science.

Chitosan and crosslinked chitosan nanoparticles: Synthesis, characterization and their role as Pickering emulsifiers.

I. Hernando, O. Assis, E. F. Ribeiro, 2020, Carbohydrate polymers.

Microstructure of Muscle Foods

A. Quiles, V. Larrea, I. Pérez-Munuera, 2008 .

Use of Oleogels to Replace Margarine in Steamed and Baked Buns

I. Hernando, P. Morell, A. Salvador, 2021, Foods.

Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence

E. Llorca, I. Hernando, G. Moraga, 2021, LWT.

Phenolic compounds, microstructure and viscosity of onion and apple products subjected to in vitro gastrointestinal digestion

I. Hernando, A. Quiles, I. Fernández-Jalao, 2019, Innovative Food Science & Emerging Technologies.

Changes in the structure and antioxidant properties of onions by high pressure treatment.

I. Hernando, M. Cano, A. Quiles, 2013, Food & function.

High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach

I. Hernando, D. Barrett, N. Nitin, 2016, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon “Rojo Brillante”.

I. Hernando, A. Quiles, J. L. Vázquez-Gutiérrez, 2014, Journal of food science.

Changes in the microstructure and location of some bioactive compounds in persimmons treated by high hydrostatic pressure

I. Hernando, A. Quiles, J. L. Vázquez-Gutiérrez, 2011 .

Changes in bioactive compounds and microstructure in persimmon (Diospyros kaki L.) treated by high hydrostatic pressures during cold storage

I. Hernando, M. Cano, J. Welti‐Chanes, 2018, Journal of Food Processing and Preservation.

Changes in tannin solubility and microstructure of high hydrostatic pressure–treated persimmon cubes during storage at 4 °C

I. Hernando, A. Quiles, J. L. Vázquez-Gutiérrez, 2013, European Food Research and Technology.

Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper

I. Hernando, A. Quiles, M. X. Quintanilla-Carvajal, 2015 .

High hydrostatic pressure treatment as an alternative to pasteurization to maintain bioactive compound content and texture in red sweet pepper

I. Hernando, A. Quiles, M. Hernández-Carrión, 2014 .

Effect of high pressure processing on carotenoid and phenolic compounds, antioxidant capacity, and microbial counts of bee-pollen paste and bee-pollen-based beverage

D. Rodrigo, A. Quiles, A. Martínez, 2016 .

Extruded flour as techno-functional ingredient in muffins with berry pomace

E. Llorca, I. Hernando, H. Rohm, 2019, LWT.

Use of berry pomace to replace flour, fat or sugar in cakes

E. Llorca, I. Hernando, H. Rohm, 2018 .

Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food

I. Hernando, P. Varela, S. Fiszman, 2015 .

Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions

A. Salvador, I. Hernando, T. Sanz, 2017 .

Water sorption and glass transition in freeze-dried persimmon slices. Effect on physical properties and bioactive compounds

E. Llorca, I. Hernando, G. Moraga, 2020, LWT.

Digestibility and Bioaccessibility of Pickering Emulsions of Roasted Coffee Oil Stabilized by Chitosan and Chitosan-Sodium Tripolyphosphate Nanoparticles

I. Hernando, G. Moraga, E. F. Ribeiro, 2019, Food Biophysics.

Effect of Different Cornstarch Types in New Formulations of Gluten‐ and Lactose‐Free White Sauces with High Protein Content

E. Llorca, I. Hernando, A. Quiles, 2012 .

Bactericidal activity of caprylic acid entrapped in mesoporous silica nanoparticles

R. Martínez‐Máñez, J. Barat, A. Quiles, 2015 .

Influence of storage at 4°C on the stability of high hydrostatic pressure treated onion.

I. Hernando, A. Quiles, J. L. Vázquez-Gutiérrez, 2018 .

How do Different Types of Emulsifiers/Stabilizers Affect the In Vitro Intestinal Digestion of O/W Emulsions?

I. Hernando, G. Moraga, A. Quiles, 2019, Food Biophysics.

Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion.

I. Hernando, T. Sanz, A. Salvador, 2017, Food & function.

Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers

I. Hernando, G. Moraga, A. Quiles, 2021, Gels.

Cream replacement by hydrocolloid-stabilized emulsions to reduce fat digestion in panna cottas

I. Hernando, A. Quiles, Jennifer Borreani, 2020 .

High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality.

I. Hernando, S. Fiszman, A. Tárrega, 2014, Food & function.

Improving the Antimicrobial Power of Low-Effective Antimicrobial Molecules Through Nanotechnology.

R. Martínez‐Máñez, J. Barat, A. Quiles, 2018, Journal of food science.

Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein

E. Llorca, I. Hernando, A. Quiles, 2018 .

Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven

E. Llorca, I. Hernando, A. Quiles, 2018 .

Fiber from fruit pomace: A review of applications in cereal-based products

I. Hernando, G. Campbell, H. Rohm, 2018 .

UNIVERSITAT POLITÈCNICA DE VALÈNCIA INTERACTIONS OF BLACKCURRANT POLYPHENOLS IN MODEL SYSTEMS

I. Hernando, A. Quiles, J. Cervera, 2019 .

Microstructure of persimmon treated by hot water to alleviate chilling injury.

A. Salvador, C. Besada, A. Quiles, 2009 .

Designing a Clean Label Sponge Cake with Reduced Fat Content.

I. Hernando, A. Quiles, Cristina Eslava-Zomeño, 2016, Journal of food science.

New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study

E. Llorca, I. Hernando, S. Fiszman, 2015, European Food Research and Technology.

Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace

I. Hernando, D. Rodrigo, A. Quiles, 2020, Foods.

Composition and physicochemical properties of dried berry pomace.

I. Hernando, H. Rohm, C. Turner, 2018, Journal of the science of food and agriculture.

Effect of Different Corn Starches on Microstructural, Physical and Sensory Properties of Gluten‐Free White Sauces Formulated with Soy Protein and Inulin

I. Hernando, A. Quiles, L. M. Guardeño, 2013 .

Microstructural, physical, and sensory impact of starch, inulin, and soy protein in low-fat gluten and lactose free white sauces.

E. Llorca, I. Hernando, A. Quiles, 2012, Journal of food science.

Microwave heating effect on rheology and microstructure of white sauces.

I. Hernando, S. Fiszman, T. Sanz, 2011, Journal of food science.

Structural changes in biscuits made with cellulose emulsions as fat replacers

I. Hernando, T. Sanz, A. Salvador, 2017, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers

E. Llorca, I. Hernando, G. Moraga, 2022, Foods.

New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory study.

I. Hernando, A. Salvador, A. Quiles, 2017, Journal of the science of food and agriculture.

Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids

I. Hernando, G. Moraga, A. Quiles, 2020, International Journal of Food Science & Technology.

Polyphenoloxidase (PPO) activity and osmotic dehydration in Granny Smith apple

E. Llorca, I. Hernando, A. Quiles, 2005 .

Effect of calcium propionate on the microstructure and pectin methy- lesterase activity in the parenchyma of fresh-cut Fuji apples

I. Hernando, A. Quiles, I. Pérez-Munuera, 2007 .

Microstructural changes in Teruel dry-cured ham during processing.

E. Llorca, I. Hernando, A. Quiles, 2007, Meat science.

Manzana fresca cortada tratada con aditivos naturales: calidad y aspectos estructurales Fresh-cut apple treated with natural additives: quality and structural aspects

I. Hernando, A. Quiles, I. Pérez-Munuera, 2011 .

Improving the quality of fresh-cut apples, pears, and melons using natural additives.

I. Hernando, A. Quiles, I. Pérez-Munuera, 2009, Journal of food science.

The effect of calcium and cellular permeabilization on the structure of the parenchyma of osmotic dehydrated ‘Granny Smith’ apple

E. Llorca, I. Hernando, A. Quiles, 2004 .

Evaluation of Textural Properties and Microstructure During Storage of Minimally Processed Apples

O. Martín‐Belloso, R. Soliva-Fortuny, A. Quiles, 2003 .

Physiological and structural changes during ripening and deastringency treatment of persimmon fruit cv. ‘Rojo Brillante’

A. Salvador, C. Besada, A. Quiles, 2007 .

Tissue microstructure, physicochemical properties, and bioactive compound locations in different sweet pepper types

I. Hernando, A. Quiles, M. Hernández-Carrión, 2015, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Structural Changes Caused by CO2 or Ethanol Deastringency Treatments in Cold-Stored ‘Giombo’ Persimmon

A. Salvador, I. Hernando, A. Quiles, 2022, Agronomy.

Effect of batter formulation on lipid uptake during frying and lipid fraction of frozen battered squid

E. Llorca, I. Hernando, S. Fiszman, 2003 .

Microstructural changes while persimmon fruits mature and ripen. Comparison between astringent and non-astringent cultivars

A. Salvador, I. Hernando, C. Besada, 2016 .

Impact of mass transport on microstructure of Granny Smith apple parenchyma during osmotic dehydration

I. Hernando, A. Quiles, I. Pérez-Munuera, 2003 .

乳酸カルシウムで処理した生鮮カット「ふじ」リンゴの細胞壁安定性

I. Hernando, A. Quiles, I. Pérez-Munuera, 2006 .

The effect of calcium and cellular permeabilization on the structure of the parenchyma of osmotic dehydrated

E. Llorca, I. Hernando, A. Quiles, 2004 .

The structure of starch granules in fried battered products

E. Llorca, I. Hernando, A. Quiles, 2007 .

Studies on the Penetration of Halogenated Organic Standards in Fruit Parenchyma by EDX Microanalysis

I. Hernando, A. Quiles, I. Pérez-Munuera, 2001 .

Protein breakdown during the preparation of frozen batter-coated squid rings

E. Llorca, I. Hernando, A. Quiles, 2007 .

Correction of defective textures in packaged dry-cured pork ham by applying conventional and ultrasonically-assisted mild thermal treatments

J. V. García-Pérez, J. Lorenzo, A. Quiles, 2020 .

Impact of high hydrostatic pressures on the structure, diffusion of soluble compounds and textural properties of persimmon ‘Rojo Brillante’

I. Hernando, A. Quiles, J. L. Vázquez-Gutiérrez, 2012 .

Adhesion in fried battered nuggets: Performance of different hydrocolloids as predusts using three cooking procedures

A. Salvador, I. Hernando, S. Fiszman, 2009 .

Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion.

E. Llorca, I. Hernando, A. Quiles, 2017, Food chemistry.

Inactivation kinetics and cell morphology of E. coli and S. cerevisiae treated with ultrasound-assisted supercritical CO2

A. Quiles, J. Benedito, C. Ortuño, 2014 .

Microstructural study of frozen batter-coated squid rings prepared by an innovative process without a pre-frying step

E. Llorca, I. Hernando, S. Fiszman, 2005 .

Microstructural changes produced by Pulsed Electric Fields in liquid whole egg studied by Transmission Electron Microscopy (TEM)

I. Hernando, A. Quiles, I. Pérez-Munuera, 2008 .

Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative

E. Llorca, I. Hernando, A. Salvador, 2021 .

Comparison of different indirect approaches to design edible oleogeles based on cellulose ethers

T. Sanz, A. Quiles, M. Espert, 2022, Food Hydrocolloids.

Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach.

E. Llorca, I. Hernando, A. Quiles, 2020, Meat science.

Use of Berry Pomace to Design Functional Foods

I. Hernando, A. Quiles, Elena Diez-Sánchez, 2021, Food Reviews International.

Storage Stability of Spray- and Freeze-Dried Chitosan-Based Pickering Emulsions Containing Roasted Coffee Oil: Color Evaluation, Lipid Oxidation, and Volatile Compounds

I. Hernando, T. C. Polachini, N. S. Janzantti, 2023, Processes.

Using different physical treatments to modify the structure and improve the technofunctional properties of clementine by-products

I. Hernando, A. Quiles, V. Larrea, 2023, Food Structure.

How to cook Yucca spp. flowers? An analysis of their chemical composition, microstructure, and bioactive compound bioaccessibility

E. Llorca, A. Quiles, C. Ozuna, 2024, Applied Food Research.

Cooking methods determine chemical composition and functional properties of squash blossoms: A study of microstructural and bioaccessibility changes.

I. Hernando, A. Quiles, C. Ozuna, 2024, Food research international.