Patricia Arcia

Publication Activity (10 Years)

Years Active: 2021-2023
Publications (10 Years): 6

Top Topics

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

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

Publications

Claudia Perez-Pirotto, Isabel Hernando, Sonia Cozzano, Ana Curutchet, Patricia Arcia
Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2023)
Maria Belen Gutierrez-Barrutia, María Dolores Del Castillo, Patricia Arcia, Sonia Cozzano
Feasibility of Extruded Brewer's Spent Grain as a Food Ingredient for a Healthy, Safe, and Sustainable Human Diet. Foods (Basel, Switzerland) 11 (10) (2022)
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)
Maria Belen Gutierrez-Barrutia, Sonia Cozzano, Patricia Arcia, María Dolores Del Castillo
In Vitro Digestibility and Bioaccessibility of Nutrients and Non-Nutrients Composing Extruded Brewers' Spent Grain. Nutrients 14 (17) (2022)
Ana Curutchet, Julieta Trias, Amparo Tárrega, Patricia Arcia
Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre. Foods (Basel, Switzerland) 10 (3) (2021)
Ana Curutchet, Maite Serantes, Carolina Pontet, Fatima Prisco, Patricia Arcia, Gabriel Barg, Juan Andres Menendez, Amparo Tarrega
Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers' Motivations and Emotions for Fibre-Enriched Products. Foods (Basel, Switzerland) 11 (1) (2021)