P. Arcia

发表

Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products

A. Tárrega, A. Curutchet, Maite Serantes, 2021, Foods.

Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre

A. Tárrega, J. Trías, A. Curutchet, 2021, Foods.

Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality

A. Pérez, J. Moreno, Sonia Cozzano, 2019, Journal of Food and Nutrition Research.

Blueberry pomace as a source of antioxidant fibre in cookies: Consumer’s expectations and critical attributes for developing a new product

A. Tárrega, Sonia Cozzano, A. Curutchet, 2019, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

In Vitro Digestibility and Bioaccessibility of Nutrients and Non-Nutrients Composing Extruded Brewers’ Spent Grain

M. D. del Castillo, Sonia Cozzano, P. Arcia, 2022, Nutrients.

Feasibility of Extruded Brewer’s Spent Grain as a Food Ingredient for a Healthy, Safe, and Sustainable Human Diet

M. D. del Castillo, Sonia Cozzano, P. Arcia, 2022, Foods.

Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity

C. Pérez, Sonia Cozzano, A. Curutchet, 2019, Food Science and Technology.

New functional ingredient from orange juice byproduct through a green extraction method

Sonia Cozzano, A. Curutchet, P. Arcia, 2019, Journal of Food Processing and Preservation.

Effect of Information on Consumers’ Response to Different Food Categories Enriched With Brewer’s Spent Grain

M. Miguez, A. Curutchet, Carolina Pontet, 2022, Frontiers in Food Science and Technology.

Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace

I. Hernando, G. Moraga, Sonia Cozzano, 2022, Foods.

Enzymatic synthesis of chiral heteroaryl alcohols using plant fragments as the only biocatalyst and reducing agent

D. Gonzalez, A. Gonzalez, P. Arcia, 2007 .

Inulin blend as prebiotic and fat replacer in dairy desserts: optimization by response surface methodology.

A. Tárrega, E. Costell, P. Arcia, 2011, Journal of dairy science.

Integration of Sensory Analysis into Plant Breeding A Review

Gastón Ares, Joanna Lado, Ana Inés Moltini, 2019, Agrociencia Uruguay.

Influence of Expectations Created by Label on Consumers Acceptance of Uruguayan Low-Fat Cheeses: Influence of Expectations Created by Label

A. Tárrega, A. Curutchet, P. Arcia, 2012 .

Effect of Inulin Seeding on Rheology and Microstructure of Prebiotic Dairy Desserts

A. Tárrega, E. Costell, P. Arcia, 2011 .

Thickness suitability of prebiotic dairy desserts: relationship with rheological properties.

A. Tárrega, E. Costell, P. Arcia, 2010 .

Brewer’s Spent Grain Used in Fiber-Enriched Burgers—Influence of Sustainability Information on Consumer Responses

A. Tárrega, A. Curutchet, P. Arcia, 2023, Sustainability.

Assessment of in vitro digestion of reduced sugar biscuits with extruded brewers' spent grain.

M. D. del Castillo, Sonia Cozzano, P. Arcia, 2023, Food research international.

Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade

A. Tárrega, A. Curutchet, P. Arcia, 2023, CyTA - Journal of Food.

Blueberry by-product used as an ingredient in the development of functional cookies

C. Pérez, Sonia Cozzano, A. Curutchet, 2018, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.