Marilú Andrea Silva‐Espinoza

The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree

Marilú Andrea Silva‐Espinoza, Charfedinne Ayed, Timothy J. Foster et al. · Foods · 2019 · 98 citations · Full text

Food Chemistry, Nutrition, Healthy Diet +15

Use of different biopolymers as carriers for purposes of obtaining a freeze-dried orange snack

Marilú Andrea Silva‐Espinoza, María del Mar Camacho, Nuria Martínez‐Navarrete · LWT · 2020 · 45 citations · Full text

Food Chemistry, Food Colloid, Mixed Biopolymers +12

Protective capacity of gum Arabic, maltodextrin, different starches, and fibers on the bioactive compounds and antioxidant activity of an orange puree (Citrus sinensis (L.) Osbeck) against freeze-drying and in vitro digestion

Marilú Andrea Silva‐Espinoza, Eva García‐Martínez, Nuria Martínez‐Navarrete · Food Chemistry · 2021 · 35 citations · Full text

Food Chemistry, Food Bioactive Compound, Citrus Sinensis +6

Flowability, Rehydration Behaviour and bioactive Compounds of an Orange Powder Product as Affected by Particle Size

María del Mar Camacho, Marilú Andrea Silva‐Espinoza, Nuria Martínez‐Navarrete · Food and Bioprocess Technology · 2022 · 22 citations · Full text

Engineering, Good Powder Flowability, Green Chemistry +16

Impact of freeze‐drying conditions on the sensory perception of a freeze‐dried orange snack

Marilú Andrea Silva‐Espinoza, Ana Salvador, María del Mar Camacho et al. · Journal of the Science of Food and Agriculture · 2021 · 19 citations · Full text