Marta Capellas - Publications, H-index & Citations

Marta Capellas

centre d'innovació

28H指数

56论文数

2.9K被引数

收录论文 27

发表时间

Enrichment of Pasteurized Dairy Product and Brownie With Edible Insect (Tenebrio molitor) to Analyze Acceptance Using Check-All-That-Apply Methodology 利用食用昆虫（Tenebrio molitor）对巴氏杀菌乳制品和布朗尼进行强化，并采用“适用项全部勾选”方法分析其接受度。

Food Science & Nutrition

IF3.8

2025-10-30

OAAI

Marta Ros-Baró; Marta Capellas Puig; Gemma Chiva-Blanch; Diana A. Díaz-Rizzolo; Alicia Aguilar Martínez; Montserrat Jorba Rafart; Irina Chiriac; Mar Blanco Rogel; Montserrat Pujolà Cunill; Patricia Casas-Agustench; Anna Bach-Faig

Encapsulating capacity of ultra-high-pressure homogenization (UHPH): Replacement of milk fat by vegetable oils using buttermilk as a functional ingredient in yogurt processing

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-09-01

OAAI

Aghababaei, Fatemeh; Trujillo, Antonio J.; Juan, Bibiana; Capellas, Marta; Ferragut, Victoria

A Diffusion Model to Quantify Membrane Repair Process in Listeria monocytogenes Exposed to High Pressure Processing Based on Fluorescence Microscopy Data

FRONTIERS IN MICROBIOLOGY

IF4.5

2021-05-13

OAAI

Nikparvar, Bahareh; Subires, Alicia; Capellas, Marta; Hernandez-Herrero, Manuela; Crauwels, Peter; Riedel, Christian U.; Bar, Nadav

From hazard analysis to risk control using rapid methods in microbiology: A practical approach for the food industry

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2020-06-19

PREAI

Ripolles-Avila, Carolina; Martinez-Garcia, Maria; Capellas, Marta; Yuste, Josep; Fung, Daniel Y. C.; Rodriguez-Jerez, Jose-Juan

Chestnut flour sourdough for gluten-free bread making 用于无麸质面包制作的板栗粉酸面团

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2016-04-13

PREAI

Aguilar, Nuria; Albanell, Elena; Minarro, Begona; Capellas, Marta

Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2015-06-01

PREAI

Aguilar, Nuria; Albanell, Elena; Minarro, Begona; Capellas, Marta

Influence of Final Baking Technologies in Partially Baked Frozen Gluten-Free Bread Quality 最终烘焙技术对部分烘焙冷冻无麸质面包品质的影响

JOURNAL OF FOOD SCIENCE

IF3.4

2015-02-05

PREAI

Aguilar, Nuria; Albanell, Elena; Minarro, Begona; Gallardo, Joan; Capellas, Marta

Flow cytometry immunodetection and membrane integrity assessment of Escherichia coli O157:H7 in ready-to-eat pasta salad during refrigerated storage

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2014-01-01

PREAI

Subires, Alicia; Yuste, Josep; Capellas, Marta

Effect of legume flours on baking characteristics of gluten-free bread 豆类面粉对无麸质面包烘焙特性的影响

JOURNAL OF CEREAL SCIENCE

IF3.7

2012-09-01

187

PREAI

Minarro, B.; Albanell, E.; Aguilar, N.; Guamis, B.; Capellas, M.

Influence of unicellular protein on gluten-free bread characteristics

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2010-04-02

PREAI

Minarro, B.; Normahomed, I.; Guamis, B.; Capellas, M.

Physical characteristics during storage of soy yogurt made from ultra-high pressure homogenized soymilk 超高压均质豆浆制成的大豆酸奶在储存过程中的物理特性

JOURNAL OF FOOD ENGINEERING

IF5.8

2009-05-01

PREAI

Ferragut, V.; Cruz, N. S.; Trujillo, A.; Guamis, B.; Capellas, M.

Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product

FOOD HYDROCOLLOIDS

IF12.4

2009-03-01

PREAI

Cruz, N. S.; Capellas, M.; Jaramillo, D. P.; Trujillo, A. J.; Guamis, B.; Ferragut, V.

Ultra high pressure homogenization of soymilk:: Microbiological, physicochemical and microstructural characteristics

FOOD RESEARCH INTERNATIONAL

IF8

2007-07-01

215

PREAI

Cruz, N.; Capellas, M.; Hernandez, M.; Trujillo, A. J.; Guamis, B.; Ferragut, V.

Response of two Salmonella enterica strains inoculated in model cheese treated with high hydrostatic pressure

JOURNAL OF DAIRY SCIENCE

IF4.4

2007-01-01

OAAI

De Lamo-Castellvi, S.; Roig-Sagues, A. X.; Lopez-Pedemonte, T.; Hernandez-Herrero, M. M.; Guamis, B.; Capellas, M.

Use of conventional media and thin agar layer method for recovery of foodborne pathogens from pressure-treated poultry products

JOURNAL OF FOOD SCIENCE

IF3.4

2006-07-20

PREAI

Yuste, J; Capellas, M; Pla, R; Llorens, S; Fung, DYC; Mor-Mur, M

Oscillatory high pressure processing applied to mechanically recovered poultry meat for bacterial inactivation

JOURNAL OF FOOD SCIENCE

IF3.4

2006-07-20

PREAI

Yuste, J; Pla, R; Capellas, M; Sendra, E; Beltran, E; Mor-Mur, M

Survival and growth of Yersinia enterocolitica strains inoculated in skimmed milk treated with high hydrostatic pressure

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2005-07-01

PREAI

De Lamo-Castellví, S; Roig-Sagués, AX; Capellas, M; Hernández-Herrero, M; Guamis, B

Lipid oxidation and colour in pressure- and heat-treated minced chicken thighs

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2004-06-15

PREAI

Beltran, E; Pla, R; Capellas, M; Yuste, J; Mor-Mur, M

Inactivation and sublethal injury of foodborne pathogens by high pressure processing: Evaluation with conventional media and thin agar layer method

FOOD RESEARCH INTERNATIONAL

IF8

2004-01-01

PREAI

Yuste, J; Capellas, M; Fung, DYC; Mor-Mur, M

Inactivation of spores of Bacillus cereus in cheese by high hydrostatic pressure with the addition of nisin or lysozyme

JOURNAL OF DAIRY SCIENCE

IF4.4

2003-10-01

108

OAAI

López-Pedemonte, TJ; Roig-Sagués, AX; Trujillo, AJ; Capellas, M; Guamis, B

研究方向