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 · 451 citations

Engineering, Food Science, Materials Engineering +12

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 · 345 citations · Full text

Agriculture, Food Science, Materials Science +12

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

Agriculture, Biochemistry, Food Science +13

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 · 101 citations · Full text

Agriculture, Materials Engineering, Materials Science +16

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

Yali Yang, Isabel Achaerandio, Montserrat Pujolà Cunill · Food Control · 2015 · 96 citations

Agriculture, Food Science, Food Analysis +13