Cristina Fernández

Effect of thermal and high-pressure processing on the thermo-rheological and functional properties of common bean (Phaseolus vulgaris L.) flours

Tiantian Lin, Cristina Fernández · LWT · 2020 · 79 citations

Agriculture, Food Science, Food Engineering +12

Wet fractionation process to produce high protein and high fiber products from brewer's spent grain

Yanhong He, David D. Kuhn, Jactone Arogo Ogejo et al. · Food and Bioproducts Processing · 2019 · 68 citations

Agriculture, Biochemistry, Food Science +13

Effect of processing on the texture and sensory attributes of raspberry (cv. Heritage) and blackberry (cv. Thornfree)

M.B. Sousa, Wenceslao Canet, Marı́a Dolores Álvarez et al. · Journal of Food Engineering · 2005 · 58 citations · Full text

Agriculture, Food Science, Plant Sciences +12

Effect of substituent pattern and molecular weight of cellulose ethers on interactions with different bile salts

Amelia Torcello‐Gómez, Cristina Fernández, M. J. Ridout et al. · Food & Function · 2015 · 53 citations · Full text

Natural Sciences, Biochemistry, Chemistry +11

Novel foods, food enzymes, and food additives derived from food by-products of plant or animal origin: principles and overview of the EFSA safety assessment

Gabriela Precup, Eleonora Marini, Panagiota Zakidou et al. · Frontiers in Nutrition · 2024 · 43 citations · Full text

Agriculture, Biotechnology, Food Science +15