Ingrid Aguiló - Dissemin

All papers authored by Ingrid Aguiló

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2019 Tomás Lafarga, Silvia Villaró, Gloria Bobo, Ingrid Aguiló-Aguayo

Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology

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Tomás Lafarga

, Erika Mayre, Gemma Echeverria, Inmaculada Viñas, Silvia Villaró, Francisco Gabriel Acién-Fernández, Massimo Castellari

, Ingrid Aguiló-Aguayo

Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods

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Iolanda Nicolau-Lapeña, Maribel Abadias, Gloria Bobo, Ingrid Aguiló-Aguayo

, Tomás Lafarga, Inmaculada Viñas

Strawberry sanitization by peracetic acid washing and its effect on fruit quality

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Tomás Lafarga, Maria Janeth Rodríguez-Roque, Gloria Bobo, Silvia Villaró, Ingrid Aguiló-Aguayo

Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables

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Cyrelys Collazo, Violeta Noguera, Ingrid Aguiló-Aguayo

, Maribel Abadias

, Pilar Colás-Medà, Iolanda Nicolau, Inmaculada Viñas

Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut ‘Iceberg’ lettuce and baby spinach leaves

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Lorena Zudaire, Inmaculada Viñas, Joan Simó

, Silvia Sans, Maribel Abadias, Ingrid Aguiló-Aguayo

Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)

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Cyrelys Collazo, Florence Charles, Ingrid Aguiló-Aguayo

, Jesús Marín-Sáez, Tomás Lafarga, Maribel Abadias, Inmaculada Viñas

Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light

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Tomás Lafarga, Pilar Colás-Medà, Maribel Abadías, Ingrid Aguiló-Aguayo

, Gloria Bobo

, Inmaculada Viñas

Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review

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Tomás Lafarga

, Eimear Gallagher, Ariadna Bademunt, Inmaculada Viñas, Gloria Bobo, Silvia Villaró, Ingrid Aguiló-Aguayo

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products

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Tomás Lafarga

, Silvia Villaró, Gloria Bobo, Joan Simó

, Ingrid Aguiló‐Aguayo

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

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2018 Lorena Zudaire, Inmaculada Viñas, María Belén Iglesias, Lucía Plaza, Maribel Abadias, Ingrid Aguiló-Aguayo

Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality

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Lorena Zudaire, Tomás Lafarga, Inmaculada Viñas, Maribel Abadias, Nigel Brunton, Ingrid Aguiló-Aguayo

Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calçots

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Cyrelys Collazo, Tomás Lafarga, Ingrid Aguiló-Aguayo

, Jesús Marín-Sáez, Maribel Abadias, Inmaculada Viñas

Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid

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Tomas Lafarga, Isabel Ruiz-Aguirre, Maribel Abadias, Inmaculada Viñas, Gloria Bobo, Ingrid Aguiló-Aguayo

Effect of Thermosonication on the Bioaccessibility of Antioxidant Compounds and the Microbiological, Physicochemical, and Nutritional Quality of an Anthocyanin-Enriched Tomato Juice

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Tomás Lafarga, Gloria Bobo, Inmaculada Viñas, Lorena Zudaire, Joan Simó

, Ingrid Aguiló-Aguayo

Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables

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Cyrelys Collazo, Jordi Giné-Bordonaba, Ingrid Aguiló-Aguayo

, Ismael Povedano, Dolors Ubach, Inmaculada Viñas

Impact of Pseudomonas graminis strain CPA-7 on respiration and ethylene production in fresh-cut ‘Golden delicious’ apple according to the maturity stage and the preservation strategy

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Lorena Zudaire, Inmaculada Viñas, Maribel Abadias, Joan Simó

, Ingrid Aguiló-Aguayo

Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots ( Allium cepa L.)

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Tomás Lafarga

, Eimear Gallagher, Ariadna Bademunt, Gloria Bobo, Gemma Echeverria, Inmaculada Viñas

, Ingrid Aguiló-Aguayo

Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co-products

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Tomás Lafarga, Inmaculada Viñas

, Gloria Bobo

, Joan Simó

, Ingrid Aguiló-Aguayo

Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica

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Lorena Zudaire, Inmaculada Viñas, Lucía Plaza, María Belén Iglesias

, Maribel Abadias, Ingrid Aguiló-Aguayo

Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut ‘Conference’ pears

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All papers authored by Ingrid Aguiló