Claudia Bas-Bellver

Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry

Claudia Bas-Bellver, Cristina Barrera, Noelia Betoret et al. · Sustainability · 2020 · 78 citations · Full text

Nutrition, Food Analysis, Agricultural Economics +17

Valorization of Persimmon and Blueberry Byproducts to Obtain Functional Powders: <i>In Vitro</i> Digestion and Fermentation by Gut Microbiota

Claudia Bas-Bellver, Cristina Andrés, Lucía Seguí et al. · Journal of Agricultural and Food Chemistry · 2020 · 51 citations · Full text

Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products

Claudia Bas-Bellver, Cristina Barrera, Noelia Betoret et al. · Foods · 2022 · 25 citations · Full text

Food Chemistry, Nutrition, Agricultural Chemistry +15

Effect of Processing and In Vitro Digestion on Bioactive Constituents of Powdered IV Range Carrot (Daucus carota, L.) Wastes

Claudia Bas-Bellver, Cristina Barrera, Noelia Betoret et al. · Foods · 2023 · 20 citations · Full text

Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients

Claudia Bas-Bellver, Cristina Barrera, Noelia Betoret et al. · Foods · 2023 · 15 citations · Full text