Tárrega A - Search Results

1

Mechanical Properties and In Vitro Digestibility of Fermented Lentil and Quinoa Flour Food Prototypes for Older Adults.

Gomez-Gomez E, Calvo-Lerma J, González M, Heredia A, Tárrega A, Andrés A. Gomez-Gomez E, et al. Among authors: tarrega a. Nutrients. 2024 Nov 23;16(23):4006. doi: 10.3390/nu16234006. Nutrients. 2024. PMID: 39683400 Free PMC article.

2

Consumer-orientated development of hybrid beef burger and sausage analogues.

Neville M, Tarrega A, Hewson L, Foster T. Neville M, et al. Among authors: tarrega a. Food Sci Nutr. 2017 May 3;5(4):852-864. doi: 10.1002/fsn3.466. eCollection 2017 Jul. Food Sci Nutr. 2017. PMID: 28748073 Free PMC article.

3

SO-PLS as an alternative approach for handling multi-dimensionality in modelling different aspects of consumer expectations.

Nguyen QC, Liland KH, Tomic O, Tarrega A, Varela P, Næs T. Nguyen QC, et al. Among authors: tarrega a. Food Res Int. 2020 Jul;133:109189. doi: 10.1016/j.foodres.2020.109189. Epub 2020 Mar 19. Food Res Int. 2020. PMID: 32466944

4

Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach.

Tarrega A, Yven C, Semon E, Mielle P, Salles C. Tarrega A, et al. Foods. 2019 Mar 21;8(3):106. doi: 10.3390/foods8030106. Foods. 2019. PMID: 30901890 Free PMC article.

5

The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer.

Oladokun O, Tarrega A, James S, Smart K, Hort J, Cook D. Oladokun O, et al. Among authors: tarrega a. Food Chem. 2016 Aug 15;205:212-20. doi: 10.1016/j.foodchem.2016.03.023. Epub 2016 Mar 8. Food Chem. 2016. PMID: 27006233 Free article.

6

External Quality of Mandarins: Influence of Fruit Appearance Characteristics on Consumer Choice.

Tarancón P, Tárrega A, González M, Besada C. Tarancón P, et al. Among authors: tarrega a. Foods. 2021 Sep 15;10(9):2188. doi: 10.3390/foods10092188. Foods. 2021. PMID: 34574298 Free PMC article.

7

In Vitro Digestion Assessment (Standard vs. Older Adult Model) on Antioxidant Properties and Mineral Bioaccessibility of Fermented Dried Lentils and Quinoa.

Sánchez-García J, Muñoz-Pina S, García-Hernández J, Tárrega A, Heredia A, Andrés A. Sánchez-García J, et al. Among authors: tarrega a. Molecules. 2023 Oct 27;28(21):7298. doi: 10.3390/molecules28217298. Molecules. 2023. PMID: 37959717 Free PMC article.

8

Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties.

Badia-Olmos C, Sánchez-García J, Laguna L, Zúñiga E, Mónika Haros C, Maria Andrés A, Tarrega A. Badia-Olmos C, et al. Among authors: tarrega a. Food Res Int. 2024 Feb;177:113915. doi: 10.1016/j.foodres.2023.113915. Epub 2023 Dec 22. Food Res Int. 2024. PMID: 38225151 Free article.

9

Protein digestibility and ACE inhibitory activity of fermented flours in older adults and standard gastrointestinal simulation.

Sánchez-García J, Muñoz-Pina S, García-Hernández J, Tárrega A, Heredia A, Andrés A. Sánchez-García J, et al. Among authors: tarrega a. Food Res Int. 2024 Mar;180:114080. doi: 10.1016/j.foodres.2024.114080. Epub 2024 Jan 30. Food Res Int. 2024. PMID: 38395555

10

Rheological and sensory properties of chickpea and quinoa pastes and gels for plant-based product development.

Viadel A, Laguna L, Tárrega A. Viadel A, et al. Among authors: tarrega a. J Texture Stud. 2024 Aug;55(4):e12858. doi: 10.1111/jtxs.12858. J Texture Stud. 2024. PMID: 39138119

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