Ana Teresa Noguerol

Developing psyllium fibre gel-based foods: Physicochemical, nutritional, optical and mechanical properties

M. Igual, M. J. Pagán, Ana Teresa Noguerol, 2022 .

Nutritional, Physico-Chemical and Mechanical Characterization of Vegetable Fibers to Develop Fiber-Based Gel Foods

M. Igual, Ana Teresa Noguerol, M. J. Pagán-Moreno, 2021, Foods.

Nutritional and Physicochemical Characterization of Vegetable Fibres in Order to Obtain Gelled Products

M. Igual, Ana Teresa Noguerol, M. J. Pagán-Moreno, 2020, Proceedings.

The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages

V. Larrea, M. J. Pagán, Ana Teresa Noguerol, 2022, European Food Research and Technology.

Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers.

P. Varela, P. García-Segovia, M. J. Pagán, 2021, Food research international.

Comparison of biopreservatives obtained from a starter culture of Pediococcus acidilactici by different techniques

M. Igual, M. J. Pagán, Ana Teresa Noguerol, 2021 .

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.