Isabel Achaerandio - Concepedia

Author

Isabel Achaerandio

Universitat Politècnica de Catalunya ORCID

Also Known As

Benedetti, Benedito Carlo, I Achaerandio, I. Achaerandio, Isabel Achaerandio

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Universitat Politècnica de Catalunya Universitat Rovira i Virgili Generalitat de Catalunya Universidade Estadual de Campinas (UNICAMP)

About

Isabel Achaerandio is an author at Universitat Politècnica de Catalunya specializing in health sciences, food chemistry, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	406
2	Engineering	4	4	190
3	Medicine	1	1	13
4	Natural Sciences	1	1	53
5	Public Health	1	1	29

Isabel Achaerandio

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’ kiwifruit Sheila Benítez, Isabel Achaerandio, Francesc Sepulcre Postharvest Biology and Technology Edible CoatingsEdible PackagingAloe VeraFood Quality	2013	157
Aloe vera as an alternative to traditional edible coatings used in fresh-cut fruits: A case of study with kiwifruit slices Sheila Benítez, Isabel Achaerandio, Francesc Sepulcre LWT Kiwifruit SlicesFood PreservationAloe VeraFruit ScienceFood Quality	2014	144
Influence of the frying process and potato cultivar on acrylamide formation in French fries Yali Yang, Isabel Achaerandio, Montserrat Pujolà Cunill Food Control Food ChemistryFrench FriesPotato CultivarFood EngineeringAcrylamide Formation	2015	92
Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers Yali Yang, Isabel Achaerandio, Montserrat Pujolà Cunill Food Chemistry Food ChemistryNutritionFood AnalysisCrop QualityAgricultural Economics	2015	75
Soft-Tissue-Mimicking Using Hydrogels for the Development of Phantoms Aitor Tejo‐Otero, Felip Fenollosa-Artés, Isabel Achaerandio, Gels Tissue EngineeringUsing HydrogelsEngineeringMechanical EngineeringBiomaterials Design	2022	74
Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage Rívia Darla Álvares Amaral, Benedito Carlos Benedetti, Isabel Achaerandio, Food Engineering Reviews Fresh-cut PotatoesFood PreservationRefrigerated StorageFood QualityFood Storage	2014	57
Protein Adsorption by Bentonite in a White Wine Model Solution: Effect of Protein Molecular Weight and Ethanol Concentration Isabel Achaerandio, Vesselina Pachova, Carme Güell, American Journal of Enology and Viticulture Bentonite Adsorption IsothermsEngineeringBio-based SorbentProtein PurificationFood Chemistry	2001	53
Comparative Study of Protein Stabilization in White Wine Using Zirconia and Bentonite: Physicochemical and Wine Sensory Analysis Fernando Salazar, Isabel Achaerandio, Mariela A. Labb, Journal of Agricultural and Food Chemistry	2006	50
Modeling the effect of storage temperature on the respiration rate and texture of fresh cut pineapple Sheila Benítez, Michele Chiumenti, Francesc Sepulcre, Journal of Food Engineering Shelf LifeRespiration RateStorage TemperatureAgricultural EconomicsFood Processing	2012	41
The influence of edible coatings, blanching and ultrasound treatments on quality attributes and shelf-life of vacuum packaged potato strips Rívia Darla Álvares Amaral, Isabel Achaerandio, Benedito Carlos Benedetti LWT Quality DeteriorationShelf LifeUltrasound TreatmentsFood EngineeringFood Processing	2017	41

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