Beatriz Herranz

ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 11

Top Venues

Foods (Basel, Switzerland)

Journal of texture studies

European journal of nutrition

Journal of food science

Instituto de Ciencia y Tecnología de Alimentos y Nutrición

Universidad Complutense de Madrid (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Instituto de Ciencia y Tecnología de Alimentos y Nutrición

Spain

Research Scientist :: Characterisation, Quality and Safety (DCCS)

Institute of Food Research

United Kingdom

Scientific Visitor :: Structuring Food for Health

Universidad Complutense de Madrid

Spain

Assistant Professor :: Food Technology

Education History

Universidad Complutense de Madrid

Spain

PHD :: Food Science and Technology and Nutrition

Publications

Beatriz Herranz, Carlos Romero, Inés Sánchez-Román, Mónica López-Torres, Agustín Viveros, Ignacio Arija, María Dolores Alvarez, Sonia de Pascual-Teresa, Susana Chamorro
Enriching Eggs with Bioactive Compounds through the Inclusion of Grape Pomace in Laying Hens Diet: Effect on Internal and External Egg Quality Parameters. Foods (Basel, Switzerland) 13 (10) (2024)
María Dolores Alvarez, Arancha Saiz, Beatriz Herranz, Susana Cofrades
Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products. Foods (Basel, Switzerland) 13 (4) (2024)
María Dolores Alvarez, Arancha Saiz, Beatriz Herranz, Susana Cofrades
Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products. Foods (Basel, Switzerland) 13 (4) (2024)
Beatriz Herranz, Carlos Romero, Inés Sánchez-Román, Mónica López-Torres, Agustín Viveros, Ignacio Arija, María Dolores Alvarez, Sonia de Pascual-Teresa, Susana Chamorro
Enriching Eggs with Bioactive Compounds through the Inclusion of Grape Pomace in Laying Hens Diet: Effect on Internal and External Egg Quality Parameters. Foods (Basel, Switzerland) 13 (10) (2024)
María Dolores Alvarez, Beatriz Herranz, Arancha Saiz, Susana Cofrades
Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance. Foods (Basel, Switzerland) 12 (11) (2023)
María Dolores Alvarez, Susana Cofrades, Miriam Pérez-Mateos, Arancha Saiz, Beatriz Herranz
Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil. Foods (Basel, Switzerland) 11 (24) (2022)
María Dolores Alvarez, Susana Cofrades, Miriam Pérez-Mateos, Arancha Saiz, Beatriz Herranz
Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil. Foods (Basel, Switzerland) 11 (24) (2022)
Esther García-Díez, Marta Cuesta-Hervás, Ana M Veses-Alcobendas, Óscar Alonso-Gordo, Elena García-Maldonado, Miriam Martínez-Suárez, Beatriz Herranz, M Pilar Vaquero, María Dolores Alvarez, Jara Perez-Jimenez
Acute supplementation with grapes in obese subjects did not affect postprandial metabolism: a randomized, double-blind, crossover clinical trial. European journal of nutrition 60 (5) (2021)
Susana Cofrades, Alba Garcimartín, Joaquín Gómez-Estaca, Francisco José Sánchez-Muniz, Beatriz Herranz, Adrián Macho-González, Juana Benedi-Gonzalez, María Dolores Alvarez
The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods. Foods (Basel, Switzerland) 9 (11) (2020)
María Dolores Alvarez, Cristina Velarde, Laura Barrios, Beatriz Herranz
Understanding the crispy-crunchy texture of raw red pepper and its change with storage time. Journal of texture studies 51 (1) (2019)
Beatriz Herranz, Adrián Martínez, María Dolores Alvarez
Influence of Fiber Addition on White Sauces Made with Corn Starch: Effect on Their Freezing/Thawing Stability. Journal of food science 84 (8) (2019)

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Publication Activity (10 Years)

Top Topics

Top Venues

Beatriz Herranz