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Pau Talens

Universitat Politècnica de València

54H指数
160论文数
7.9K被引数
收录论文 100
发表时间
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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
errFood Funct.
IF0
err2026-06-15
err0
errOAAI
errMilagros Arnal; Susana Ribes; Nuria Belenguer; Pau Talens
err分享
err收藏
Effect of iron-fortification process on the stability and iron bioaccessibility of broad bean flours铁强化过程对蚕豆粉稳定性和铁生物可利用性的影响
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2025-05-01
err0
errOAAI
errArnal, Milagros; Gallego, Marta; Mora, Leticia; Talens, Pau
err分享
err收藏
Assessing the techno-functional and nutritional properties of Aviron winter peas vs. commercial edible varieties for human consumption
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2025-03-01
err0
PREAI
errTalens, Clara; Alvarez-Sabatel, Saioa; Alinovi, Marcello; Arnal, Milagros; Fenga, Irene; Talens, Pau; Paciulli, Maria
err分享
err收藏
Antinutritional factors and protein digestibility of broad bean flours hydrolysed during soaking using vacuum enzyme impregnation
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-01-01
err0
errOAAI
errArnal, Milagros; Gallego, Marta; Mora, Leticia; Talens, Pau
err分享
err收藏
Comprehensive Sensory Evaluation in Low-Fat Emulsions: A Systematic Review of Diverse Food Applications
errFOOD SCIENCE & NUTRITION
IF3.8
err2024-12-20
err0
errOAAI
errTalens, Clara; Alvarez-Sabatel, Saioa; Sanmartin, Esther; Garcia-Fontanals, Laura; Talens, Pau
err分享
err收藏
Peptidomic profile and α-glucosidase inhibitory activity of cooked and gastrointestinal digested legumes
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-06-01
err1
errOAAI
errArnal, Milagros; Gallego, Marta; Talens, Pau; Mora, Leticia
err分享
err收藏
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
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-02-01
err5
PREAI
errRibes, 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
err分享
err收藏
Behaviour of texture-modified meats using proteolytic enzymes during gastrointestinal digestion simulating elderly alterations
errMEAT SCIENCE
IF6.1
err2023-12-01
err4
errOAAI
errGallego, Marta; Grau, Raill; Talens, Pau
err分享
err收藏
Influence of food oral processing, bolus characteristics, and digestive conditions on the protein digestibility of turkey cold meat and fresh cheese
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-11-01
err5
errOAAI
errRibes, Susana; Arnal, Milagros; Talens, Pau
err分享
err收藏
Correlating instrumental measurements and sensory perceptions of foods with different textural properties for people with impaired oral and swallowing capabilities - A review
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-11-01
err4
PREAI
errRibes, Susana; Talens, Pau
err分享
err收藏
Impact of thermal treatments and simulated gastrointestinal digestion on the ?-amylase inhibitory activity of different legumes
errFOOD CHEMISTRY
IF9.8
err2023-08-01
err12
errOAAI
errArnal, Milagros; Gallego, Marta; Talens, Pau; Mora, Leticia
err分享
err收藏
Data from Chewing and Swallowing Processes as a Fingerprint for Characterizing Textural Food Product Properties
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2023-05-30
err1
errOAAI
errGrau, Raul; Perez, Alberto J.; Hernandez, Sergio; Barat, Jose M.; Talens, Pau; Verdu, Samuel
err分享
err收藏
Food matrix impact on rheological and digestive properties of protein-enriched and texture-modified mushroom creams
errFOOD HYDROCOLLOIDS
IF12.4
err2023-02-01
err17
errOAAI
errGallego, Marta; Ribes, Susana; Grau, Raill; Talens, Pau
err分享
err收藏
Oral impairments decrease the nutrient bioaccessibility of bread in the elderly
errFOOD HYDROCOLLOIDS
IF12.4
err2023-02-01
err7
errOAAI
errRibes, Susana; Genot, Melany; Aubry, Laurent; Talens, Pau; Venien, Annie; Sante-Lhoutellier, Veronique; Peyron, Marie-Agnes
err分享
err收藏
Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (Vicia faba) flours
errFOOD & FUNCTION
IF5.4
err2023-01-01
err6
errOAAI
errArnal, Milagros; Gallego, Marta; Mora, Leticia; Talens, Pau
err分享
err收藏
Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health
errMEAT SCIENCE
IF6.1
err2022-12-01
err5
errOAAI
errGrau, Raul; Hernandez, Sergio; Verdu, Samuel; Barat, Jose M.; Talens, PAu
err分享
err收藏
Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2022-10-28
err7
errOAAI
errHernandez, Sergio; Gallego, Marta; Verdu, Samuel; Barat, Jose M.; Talens, Pau; Grau, Raul
err分享
err收藏
Automatic and non-targeted analysis of the volatile profile of natural and alkalized cocoa powders using SBSE-GC-MS and chemometrics
errFOOD CHEMISTRY
IF9.8
err2022-09-01
err4
errOAAI
errQuelal-Vasconez, Maribel Alexandra; Macchioni, Riccardo; Livi, Greta; Perez-Esteve, Edgar; Lerma-Garcia, Maria Jesus; Talens, Pau; Manuel Barat, Jose; Petersen, Mikael Agerlin; Bro, Rasmus
err分享
err收藏
Developing a homogeneous texture dish by combining solid and liquid foodstuff matrices
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2022-08-01
err6
errOAAI
errHern, Sergio; Ribes, Susana; Verdu, Samuel; Talens, Pau; Grau, Raul
err分享
err收藏
Modelling in vitro gastrointestinal digestion of egg white gel matrix by laser-backscattering imaging
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2022-03-01
err3
errOAAI
errVerdu, Samuel; Gallego, Marta; Manuel Barat, Jose; Talens, Pau; Grau, Raul
err分享
err收藏

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