Noelia Betoret

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 16

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Microorganisms

Molecules (Basel, Switzerland)

Universitat Politècnica de València

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

Affiliation History

Universitat Politècnica de València

Spain

Titular de Universidad :: Food Technology

Publications

Stevens Duarte, Ester Betoret, Noelia Betoret
Shelf Life and Functional Quality of Almond Bagasse Powders as Influenced by Dehydration and Storing Conditions. Foods (Basel, Switzerland) 13 (5) (2024)
Stevens Duarte, Ester Betoret, Noelia Betoret
Shelf Life and Functional Quality of Almond Bagasse Powders as Influenced by Dehydration and Storing Conditions. Foods (Basel, Switzerland) 13 (5) (2024)
Claudia Bas-Bellver, Cristina Barrera, Noelia Betoret, Lucía Seguí
Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients. Foods (Basel, Switzerland) 12 (19) (2023)
Claudia Bas-Bellver, Cristina Barrera, Noelia Betoret, Lucía Seguí
Physicochemical, Technological and Functional Properties of Upcycled Vegetable Waste Ingredients as Affected by Processing and Storage. Plant foods for human nutrition (Dordrecht, Netherlands) (2023)
Claudia Bas-Bellver, Cristina Barrera, Noelia Betoret, Lucía Seguí
Effect of Processing and In Vitro Digestion on Bioactive Constituents of Powdered IV Range Carrot ( Daucus carota , L.) Wastes. Foods (Basel, Switzerland) 12 (4) (2023)
Noelia Betoret, Ester Betoret, Virginia Teresa Glicerina
Valorization and Utilization of Food Wastes and By-Products: Recent Trends, Innovative Technologies and Sustainability Challenges. Foods (Basel, Switzerland) 13 (1) (2023)
Noelia Betoret, Ester Betoret, Virginia Teresa Glicerina
Valorization and Utilization of Food Wastes and By-Products: Recent Trends, Innovative Technologies and Sustainability Challenges. Foods (Basel, Switzerland) 13 (1) (2023)
Stevens Duarte, Almudena Puchades, Nuria Jiménez-Hernández, Ester Betoret, María José Gosalbes, Noelia Betoret
Almond ( Prunus dulcis ) Bagasse as a Source of Bioactive Compounds with Antioxidant Properties: An In Vitro Assessment. Antioxidants (Basel, Switzerland) 12 (6) (2023)
Claudia Bas-Bellver, Cristina Barrera, Noelia Betoret, Lucía Seguí
Effect of Processing and In Vitro Digestion on Bioactive Constituents of Powdered IV Range Carrot ( Daucus carota , L.) Wastes. Foods (Basel, Switzerland) 12 (4) (2023)
Stevens Duarte, Almudena Puchades, Nuria Jiménez-Hernández, Ester Betoret, María José Gosalbes, Noelia Betoret
Almond ( Prunus dulcis ) Bagasse as a Source of Bioactive Compounds with Antioxidant Properties: An In Vitro Assessment. Antioxidants (Basel, Switzerland) 12 (6) (2023)
Claudia Bas-Bellver, Cristina Barrera, Noelia Betoret, Lucía Seguí
Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products. Foods (Basel, Switzerland) 11 (22) (2022)
Cristina Gabriela Burca-Busaga, Noelia Betoret, Lucía Seguí, Jorge García-Hernández, Manuel Hernández, Cristina Barrera
Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization. Foods (Basel, Switzerland) 10 (9) (2021)
Leidy Indira Hinestroza-Córdoba, Cristina Barrera, Lucía Seguí, Noelia Betoret
Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.). Foods (Basel, Switzerland) 10 (4) (2021)
Cristina Gabriela Burca-Busaga, Noelia Betoret, Lucía Seguí, Ester Betoret, Cristina Barrera
Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization. Microorganisms 8 (8) (2020)
José Mesa, Leidy Indira Hinestroza-Córdoba, Cristina Barrera, Lucía Seguí, Ester Betoret, Noelia Betoret
High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability. Molecules (Basel, Switzerland) 25 (14) (2020)
Leidy Indira Hinestroza-Córdoba, Stevens Duarte Serna, Lucía Seguí, Cristina Barrera, Noelia Betoret
Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient. Foods (Basel, Switzerland) 9 (6) (2020)

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Publication Activity (10 Years)

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Noelia Betoret