Carmen Barba

Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT)

Carmen Barba, Noëlle Béno, Élisabeth Guichard et al. · Food Chemistry · 2018 · 94 citations

Food Chemistry, Gas Chromatography/olfactometry-associated Taste, Odorant Compounds +11

Development of chitosan films containing β-cyclodextrin inclusion complex for controlled release of bioactives

Iratxe Zarandona, Carmen Barba, Pedro Guerrero et al. · Food Hydrocolloids · 2020 · 68 citations

Mixed Biopolymers, Engineering, β-Cyclodextrin Inclusion Complex +5

Preparation and characterization of β-cyclodextrin inclusion complexes as a tool of a controlled antimicrobial release in whey protein edible films

Carmen Barba, Andoni Eguinoa, Juan I. Maté · LWT · 2015 · 62 citations

Edible Film, Engineering, Cyclodextrin Production +5

Protein Extracts and Aggregates Forming in Minced Cod (<i>Gadus morhua</i>) during Frozen Storage

M. Tejada, Mercedes Careche, Púa Torrejón et al. · Journal of Agricultural and Food Chemistry · 1996 · 52 citations

Glycobiology, Peptide Science, Polysaccharide +23

Multivariate Statistical Analysis and Odor–Taste Network To Reveal Odor–Taste Associations

Élisabeth Guichard, Carmen Barba, Thierry Thomas‐Danguin et al. · Journal of Agricultural and Food Chemistry · 2019 · 45 citations · Full text