Claudia Arribas - Concepedia

Author

Claudia Arribas

Universidad Complutense de Madrid ORCID

Also Known As

C. Arribas, Claudia Arribas, Claudia Arribas Arribas

Publications

622

Citations

H-Index

Concepts

All Affiliations

Universidad Complutense de Madrid Institute of Agrifood Research and Technology Hospital Universitario de La Princesa Hospital de Cruces Consejo Superior de Investigaciones Científicas

About

Claudia Arribas is an author at Universidad Complutense de Madrid specializing in food engineering, health sciences, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	314
2	Nutrition	4	4	280
3	Engineering	2	2	76
4	Public Health	1	1	123
5	Biomolecular Engineering	1	1	20

Claudia Arribas

Publications

539

Citations

H-Index

Page 1

	Year	Citations
The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends Claudia Arribas, Blanca Cabellos, Carmen Sánchez, Food & Function Food ChemistryDietary FiberNutritionFood CompositionAgricultural Economics	2017	123
The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends Claudia Arribas, Blanca Cabellos, Carmen Cuadrado, Innovative Food Science & Emerging Technologies Carob FruitFood AnalysisRice BlendsFood EngineeringAntioxidant Capacity	2018	64
Extrusion effect on proximate composition, starch and dietary fibre of ready-to-eat products based on rice fortified with carob fruit and bean Claudia Arribas, Blanca Cabellos, Carmen Cuadrado, LWT NutritionCarob FruitProximate CompositionEngineeringAgricultural Economics	2019	56
Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors María Ciudad‐Mulero, Virginia Fernández‐Ruiz, Carmen Cuadrado, Food Chemistry NutritionNovel Gluten-free FormulationsNutraceutical IngredientFood AnalysisFood Engineering	2020	54
Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity Claudia Arribas, Eliana Pereira, Lillian Barros, Food Chemistry Food ChemistryNutritionCarob FruitFood Bioactive CompoundAgricultural Economics	2019	47
Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours Claudia Arribas, Blanca Cabellos, Carmen Cuadrado, Foods	2019	43
Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit Claudia Arribas, Blanca Cabellos, Carmen Cuadrado, Foods	2020	35
Influence of boiling and autoclave processing on the phenolic content, antioxidant activity and functional properties of pistachio, cashew and chestnut flours África Sanchiz, Mercedes M. Pedrosa, Eva Guillamón, LWT Food ChemistryChestnut FloursFood AnalysisAntioxidant ActivityPhenolic Content	2019	34
Mitigation of peanut allergenic reactivity by combined processing: Pressured heating and enzymatic hydrolysis Carmen Cuadrado, África Sanchiz, Claudia Arribas, Innovative Food Science & Emerging Technologies	2023	27
Cooking and sensorial quality, nutritional composition and functional properties of cold-extruded rice/white bean gluten-free fettuccine fortified with whole carob fruit flour Claudia Arribas, Blanca Cabellos, Eva Guillamón, Food & Function	2020	20

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