Marta Igual

Valencia, VC 46022, Spain

Last Updated: 09/26/2026

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Found 52 publications

Exploring Native Ecuadorian Legumes as Sustainable Sources of Antioxidants and Essential Amino Acids.

Exploring Native Ecuadorian Legumes as Sustainable Sources of Antioxidants and Essential Amino Acids.

Journal: Cellular physiology and biochemistry : international journal of experimental cellular physiology, biochemistry, and pharmacology

Published: July 14, 2026

3D-Printable Chontaduro (Bactris gasipaes) Gel Inks: Influence of Encapsulated Lactiplantibacillus plantarum on Rheological, Textural, and Sensory Properties.

3D-Printable Chontaduro (Bactris gasipaes) Gel Inks: Influence of Encapsulated Lactiplantibacillus plantarum on Rheological, Textural, and Sensory Properties.

Journal: Gels (Basel, Switzerland)

Published: March 30, 2026

Influence of Leavening Agent on the Stability of Bioactive Compounds and Antioxidant Capacity of Gluten-Free Bread with Beetroot By-Product.

Influence of Leavening Agent on the Stability of Bioactive Compounds and Antioxidant Capacity of Gluten-Free Bread with Beetroot By-Product.

Journal: Molecules (Basel, Switzerland)

Published: February 02, 2026

Effect of Additive Removal on the Physicochemical Properties of Gluten-Free Bread.

Effect of Additive Removal on the Physicochemical Properties of Gluten-Free Bread.

Journal: Foods (Basel, Switzerland)

Published: December 16, 2025

Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing.

Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing.

Journal: Foods (Basel, Switzerland)

Published: May 29, 2025

Effect of protein texturization on amino acids and protein in vitro bioaccessibility of pea and rice protein.

Effect of protein texturization on amino acids and protein in vitro bioaccessibility of pea and rice protein.

Journal: Food & function

Published: February 10, 2025

Fatty Acid Enrichment of Corn Extrudates with Hemp Seeds.

Fatty Acid Enrichment of Corn Extrudates with Hemp Seeds.

Journal: Molecules (Basel, Switzerland)

Published: January 27, 2025

Enhancement of Corn Flour with Carob Bean for Innovative Gluten-Free Extruded Products.

Enhancement of Corn Flour with Carob Bean for Innovative Gluten-Free Extruded Products.

Journal: Foods (Basel, Switzerland)

Published: September 13, 2024

Lipid extract of microalgae Chlorella vulgaris and Arthrospira platensis as a bioactive ingredient.

Lipid extract of microalgae Chlorella vulgaris and Arthrospira platensis as a bioactive ingredient.

Journal: Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Published: July 21, 2024

Evaluation of Consumer Perception of New Aquaculture Products through Applying Focus Group and Check-All-That-Apply Methodologies.

Evaluation of Consumer Perception of New Aquaculture Products through Applying Focus Group and Check-All-That-Apply Methodologies.

Journal: Foods (Basel, Switzerland)

Published: June 25, 2024

Evaluating microwave energy impact on 3G snacks: A study on dielectric properties and expansion.

Evaluating microwave energy impact on 3G snacks: A study on dielectric properties and expansion.

Journal: Food research international (Ottawa, Ont.)

Published: June 12, 2024

Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality.

Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality.

Journal: Foods (Basel, Switzerland)

Published: April 30, 2024

Showing 1-12 of 52

Last Updated: 09/26/2026