Purificación García‐Segovia

Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

Antonio Vega‐Gálvez, Kong Ah‐Hen, Marcelo Chacana et al. · Food Chemistry · 2011 · 378 citations · Full text

Food Chemistry, Air Velocity, Agricultural Economics +6

Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

Purificación García‐Segovia, A. Andrés-Bello, Javier Martı́nez-Monzó · Journal of Food Engineering · 2006 · 300 citations

Animal Physiology, Engineering, Mechanical Properties +10

Effect of pH on Color and Texture of Food Products

A. Andrés-Bello, V. Barreto-Palacios, Purificación García‐Segovia et al. · Food Engineering Reviews · 2013 · 269 citations · Full text

Food Chemistry, Nutrition, Food Analysis +8

Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks

Zaida Natalia Uribe-Wandurraga, Lu Zhang, Martijn Noort et al. · Food and Bioprocess Technology · 2020 · 119 citations · Full text

Food Chemistry, Materials Science, Edible Packaging +4

Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers

Ana Teresa Noguerol, M. Jesús Pagán, Purificación García‐Segovia et al. · Food Research International · 2021 · 112 citations · Full text

Food Marketing, Green Marketing, Food Quality +15