Susana Ribes - Publications, H-index & Citations

Susana Ribes

Universitat Politècnica de València

17H指数

33论文数

783被引数

收录论文 26

发表时间

Effects of microalgae incorporation on nutrient digestibility and antioxidant activity of gluten-free muffins after simulated chewing and digestion in adults and older adults 微藻添加对无麸质玛芬在成人和老年人模拟咀嚼和消化后养分消化率及抗氧化活性的影响

Food Funct.

IF0

2026-06-15

OAAI

Milagros Arnal; Susana Ribes; Nuria Belenguer; Pau Talens

Carob (Ceratonia siliqua L.) flour as a functional ingredient in fresh wheat pasta: Effect on its technological and sensory properties, oral processing and in vitro health benefits 作为新鲜小麦面条的功能性成分的角豆树（Ceratonia siliqua L.）面粉：对其加工特性和感官特性、口腔加工以及体外健康益处的影响

Food Research International

IF8

2025-09-05

PREAI

Susana Ribes; Héctor Gómez-Llorente; Laura Córdoba; Isabel Fernández-Segovia; Ana Albors; José M. Barat; Édgar Pérez-Esteve

Prevention of bacterial adhesion in water conduction systems using vanillin-functionalized grates

JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING

IF7.2

2024-10-01

OAAI

Fornes, Alba; Soler, Alejandro Rivas; Ribes, Susana; Barat, Jose Manuel; Perez-Esteve, Edgar; Soler, Patricia; Salinas, Rocio; Moreno, Yolanda

Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion

FOOD RESEARCH INTERNATIONAL

IF8

2024-02-01

PREAI

Ribes, Susana; Aubry, Laurent; Kristiawan, Magdalena; Jebalia, Imen; Dupont, Didier; Guillevic, Mathieu; Germain, Antoine; Chesneau, Guillaume; Sayd, Thierry; Talens, Pau; Peyron, Marie-Agnes; Sante-Lhoutellier, Veronique

Influence of food oral processing, bolus characteristics, and digestive conditions on the protein digestibility of turkey cold meat and fresh cheese

FOOD RESEARCH INTERNATIONAL

IF8

2023-11-01

OAAI

Ribes, Susana; Arnal, Milagros; Talens, Pau

Correlating instrumental measurements and sensory perceptions of foods with different textural properties for people with impaired oral and swallowing capabilities - A review

FOOD RESEARCH INTERNATIONAL

IF8

2023-11-01

PREAI

Ribes, Susana; Talens, Pau

Oral and gastrointestinal nutrient bioaccessibility of gluten-free bread is slightly affected by deficient mastication in the elderly

FOOD RESEARCH INTERNATIONAL

IF8

2023-03-01

OAAI

Ribes, Susana; Genot, Melany; Venien, Annie; Sante-Lhoutellier, Veronique; Peyron, Marie-Agnes

Food matrix impact on rheological and digestive properties of protein-enriched and texture-modified mushroom creams

FOOD HYDROCOLLOIDS

IF12.4

2023-02-01

OAAI

Gallego, Marta; Ribes, Susana; Grau, Raill; Talens, Pau

Oral impairments decrease the nutrient bioaccessibility of bread in the elderly

FOOD HYDROCOLLOIDS

IF12.4

2023-02-01

OAAI

Ribes, Susana; Genot, Melany; Aubry, Laurent; Talens, Pau; Venien, Annie; Sante-Lhoutellier, Veronique; Peyron, Marie-Agnes

Developing a homogeneous texture dish by combining solid and liquid foodstuff matrices

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-08-01

OAAI

Hern, Sergio; Ribes, Susana; Verdu, Samuel; Talens, Pau; Grau, Raul

Impact of chia seed mucilage on technological, sensory, and in vitro digestibility properties of a texture-modified puree

JOURNAL OF FUNCTIONAL FOODS

IF4

2022-02-01

OAAI

Ribes, Susana; Gallego, Marta; Barat, Jose M.; Grau, Raill; Talens, Pau

Use of chia seed mucilage as a texturing agent: Effect on instrumental and sensory properties of texture-modified soups

FOOD HYDROCOLLOIDS

IF12.4

2022-02-01

OAAI

Ribes, Susana; Grau, Raul; Talens, Pau

Spoilage yeasts in fermented vegetables: conventional and novel control strategies

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2021-10-30

PREAI

Ballester, Elena; Ribes, Susana; Barat, Jose Manuel; Fuentes, Ana

Efficient reduction in vegetative cells and spores of Bacillus subtilis by essential oil components-coated silica filtering materials

JOURNAL OF FOOD SCIENCE

IF3.4

2021-04-30

OAAI

Ribes, Susana; Ruiz-Rico, Maria; Barat, Jose M.

Chia (Salvia hispanica L.) seed mucilage as a fat replacer in yogurts: Effect on their nutritional, technological, and sensory properties

JOURNAL OF DAIRY SCIENCE

IF4.4

2021-03-01

OAAI

Ribes, Susana; Pena, Nataly; Fuentes, Ana; Talens, Pau; Barat, Jose M.

Natural antimicrobial compounds immobilised on silica microparticles as filtering materials: Impact on the metabolic activity and bacterial viability of waterborne microorganisms 固定在二氧化硅微粒上作为过滤材料的天然抗菌化合物: 对水性微生物的代谢活性和细菌活力的影响

ENVIRONMENTAL TECHNOLOGY & INNOVATION

IF7.1

2021-02-01

OAAI

Ribes, Susana; Ruiz-Rico, Maria; Moreno-Mesonero, Laura; Moreno, Yolanda; Barat, Jose M.

Physical, sensory, and simulated mastication properties of texture-modified Spanish sauce using different texturing agents

FOOD & FUNCTION

IF5.4

2021-01-01

OAAI

Ribes, Susana; Estarriaga, Raquel; Grau, Raul; Talens, Pau

Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions

BRITISH FOOD JOURNAL

IF4.2

2020-12-22

OAAI

Ribes, Susana; Fuentes, Ana; Barat, Jose Manuel

Enhancing the antimicrobial activity of eugenol, carvacrol and vanillin immobilised on silica supports against Escherichia coli or Zygosaccharomyces rouxii in fruit juices by their binary combinations

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-10-01

OAAI

Ribes, Susana; Ruiz-Rico, Maria; Perez-Esteve, Edgar; Fuentes, Ana; Barat, Jose M.

Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings

FOOD CHEMISTRY

IF9.8

2019-10-01

OAAI

Ribes, Susana; Fuentes, Ana; Manuel Barat, Jose

研究方向