Gemma Moraga

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2022
Publications (10 Years): 9

Top Topics

Convolutional Neural Network

Mass Spectrometry

Top Venues

Foods (Basel, Switzerland)

Gels (Basel, Switzerland)

Journal of the science of food and agriculture

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

Publications

Claudia Perez-Pirotto, Gemma Moraga, Isabel Hernando, Sonia Cozzano, Patricia Arcia
Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace. Foods (Basel, Switzerland) 11 (22) (2022)
Sepideh Hosseininejad, Virginia Larrea, Gemma Moraga, Isabel Hernando
Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour. Foods (Basel, Switzerland) 11 (21) (2022)
Joana Martínez-Martí, Amparo Quiles, Gemma Moraga, Empar Llorca, Isabel Hernando
High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers. Foods (Basel, Switzerland) 11 (7) (2022)
Adrián López-García, Gemma Moraga, Isabel Hernando, Amparo Quiles
Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers. Gels (Basel, Switzerland) 7 (4) (2021)
Cristina M González, Isabel Hernando, Gemma Moraga
In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review. Foods (Basel, Switzerland) 10 (12) (2021)
Cristina M González, Rebeca Gil, Gemma Moraga, Alejandra Salvador
Natural Drying of Astringent and Non-Astringent Persimmon "Rojo Brillante". Drying Kinetics and Physico-Chemical Properties. Foods (Basel, Switzerland) 10 (3) (2021)
Cristina M González, Isabel Hernando, Gemma Moraga
Influence of ripening stage and de-astringency treatment on the production of dehydrated persimmon snacks. Journal of the science of food and agriculture 101 (2) (2020)
Nariane Q Vilhena, Rebeca Gil, Empar Llorca, Gemma Moraga, Alejandra Salvador
Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages. Foods (Basel, Switzerland) 9 (7) (2020)
César Ozuna, Eugenia Trueba-Vázquez, Gemma Moraga, Empar Llorca, Isabel Hernando
Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties. Foods (Basel, Switzerland) 9 (7) (2020)