Claudia Arribas

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 et al. · Food & Function · 2017 · 123 citations

Food Chemistry, Dietary Fiber, Nutrition +12

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 et al. · Innovative Food Science & Emerging Technologies · 2018 · 64 citations

Carob Fruit, Food Analysis, Rice Blends +3

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 et al. · LWT · 2019 · 56 citations

Nutrition, Carob Fruit, Proximate Composition +10

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 et al. · Food Chemistry · 2020 · 54 citations · Full text

Nutrition, Novel Gluten-free Formulations, Nutraceutical Ingredient +6

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 et al. · Food Chemistry · 2019 · 47 citations

Food Chemistry, Nutrition, Carob Fruit +8