Cristina Fernández-Fraguas

Bulk and interfacial interactions between hydroxypropyl-cellulose and bile salts: Impact on the digestion of emulsified lipids

Jennifer Zornjak, Jianzhao Liu, A. Esker, 2020 .

A fast and simple ion-pair high performance liquid chromatography method for analysis of primary bile salts in in vitro digested bean samples

S. O'keefe, Tiantian Lin, Cristina Fernández-Fraguas, 2021, MethodsX.

Iron-binding ability of melanoidins from food and model systems

Cristina Fernández-Fraguas, F. Morales, S. Jiménez-Pérez, 2005 .

Effect of thermal and high-pressure processing on the thermo-rheological and functional properties of common bean (Phaseolus vulgaris L.) flours

Tiantian Lin, Cristina Fernández-Fraguas, 2020, bioRxiv.

Manipulation of the dry bean (Phaseolus vulgaris L.) matrix by hydrothermal and high-pressure treatments: Impact on in vitro bile salt-binding ability.

S. O'keefe, Tiantian Lin, Cristina Fernández-Fraguas, 2019, Food chemistry.

Novel Electrospun Pullulan Fibers Incorporating Hydroxypropyl-β-Cyclodextrin: Morphology and Relation with Rheological Properties

John B. Matson, T. Long, S. O'keefe, 2020, Polymers.

Retention of primary bile salts by dry beans (Phaseolus vulgaris L.) during in vitro digestion: Role of bean components and effect of food processing.

S. O'keefe, Tiantian Lin, Cristina Fernández-Fraguas, 2020, Food research international.

Consumer responses and willingness-to-pay for hibiscus products: A preliminary study

Valisa E. Hedrick, C. Neill, S. O'keefe, 2023, Frontiers in Sustainable Food Systems.

Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Aspergillus niger strain AS 29‐286

José Manuel Barat Baviera, H. van Loveren, A. Chesson, 2023, EFSA journal. European Food Safety Authority.