Zaida Natalia Uribe-Wandurraga

In vitro bioaccessibility of minerals from microalgae-enriched cookies.

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

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.

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.

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.

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.