Ana Ferrer‐Mairal

Impact of sourdough on sensory properties and consumers' preference of gluten-free breads enriched with teff flour

Lis del Arco, Leyre Urtasun, Rosa Oria et al. · Journal of Cereal Science · 2015 · 108 citations

Nutrition, Teff Flour, Gluten-free Breads +9

In vitro and in vivo assessment of the glycemic index of bakery products: influence of the reformulation of ingredients

Ana Ferrer‐Mairal, C. Peñalva-Lapuente, Iris Iglesia et al. · European Journal of Nutrition · 2011 · 78 citations

Food Chemistry, Nutrition, In Vitro Fermentation +11

A mathematical model for packaging with microperforated films of fresh-cut fruits and vegetables

Jaime González‐Buesa, Ana Ferrer‐Mairal, Rosa Oria et al. · Journal of Food Engineering · 2009 · 73 citations

Edible Film, Food Packaging, Edible Packaging +9

Suitability for minimal processing of non‐melting clingstone peaches

Jaime González‐Buesa, Esther Arias, M.L. Salvador et al. · International Journal of Food Science & Technology · 2011 · 24 citations

Engineering, Botany, Food Preservation +16

Development and validation of a computational model for steak double-sided pan cooking

Jara Moya, Silvia Lorente-Bailo, M.L. Salvador et al. · Journal of Food Engineering · 2021 · 24 citations · Full text

Animal Physiology, Engineering, Meat Deformation +15