Montserrat Pujolà Cunill

3D printing technology: The new era for food customization and elaboration

Iman Dankar, Amira Haddarah, Fawaz El Omar et al. · Trends in Food Science & Technology · 2018 · 435 citations · Full text

Novel Food, Food Packaging, Food Quality +10

Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction

Iman Dankar, Amira Haddarah, Fawaz El Omar et al. · Food Chemistry · 2018 · 324 citations · Full text

Food Chemistry, Food Analysis, X-ray Diffraction +3

Protein and starch content of raw, soaked and cooked beans (Phaseolus vulgaris L.)

Montserrat Pujolà Cunill, Albert Farreras, Francesc Casañas Artigas · Food Chemistry · 2006 · 111 citations · Full text

Food Chemistry, Nutrition, Food Composition +8

Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing

Iman Dankar, Montserrat Pujolà Cunill, Fawaz El Omar et al. · Food and Bioprocess Technology · 2018 · 100 citations · Full text

Materials Science, Microstructural Properties, Engineering +10

Influence of the frying process and potato cultivar on acrylamide formation in French fries

Yali Yang, Isabel Achaerandio, Montserrat Pujolà Cunill · Food Control · 2015 · 92 citations · Full text

Food Chemistry, French Fries, Potato Cultivar +3