Purificación García-Segovia (P García-Segovia)

Scopus Author ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 43

Top Venues

Foods (Basel, Switzerland)

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

Gels (Basel, Switzerland)

Molecules (Basel, Switzerland)

Universitat Politècnica de València

Universitat Politècnica de València (PHD)

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

Affiliation History

Universitat Politècnica de València Jan 27 2010

Spain

Titular de Universidad :: Food Department

Universitat Politecnica de Valencia Dec 31 2002 - Jan 27 2010

Spain

Titular de Escuela Universitaria :: Tecnología de Alimentos

Universitat Politecnica de Valencia Jun 09 1999 - Jul 31 2002

Spain

Technical Research Assistant :: Food Technology

CENTECSA

Spain

Professor

Apisol S.A. Mar 16 1993 - Sep 21 1996

Spain

Quality Control Manager: :: Quality Control

Education History

Universitat Politècnica de València

Spain

PHD :: Food Science Technology

Publications

Palmira Javier-Pisco, Isabel Escriche, Marta Igual, Purificación García-Segovia, María Jesús Pagan
Evaluation of Consumer Perception of New Aquaculture Products through Applying Focus Group and Check-All-That-Apply Methodologies. Foods (Basel, Switzerland) 13 (16) (2024)
Purificación García-Segovia, Zaida Natalia Uribe-Wandurraga, Marta Igual, José Luís Mullor, Javier Martínez-Monzó
Lipid extract of microalgae Chlorella vulgaris and Arthrospira platensis as a bioactive ingredient. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)
Ramón Torres-Pérez, Elena Martínez-García, Marta Maravilla Siguero-Tudela, Purificación García-Segovia, Javier Martínez-Monzó, Marta Igual
Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality. Foods (Basel, Switzerland) 13 (11) (2024)
Sofía Vargha, Marta Igual, Marcelo Miraballes, Adriana Gámbaro, Purificación García-Segovia, Javier Martínez-Monzó
Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup. Foods (Basel, Switzerland) 13 (15) (2024)
Ramón Torres-Pérez, Elena Martínez-García, Marta Maravilla Siguero-Tudela, Purificación García-Segovia, Javier Martínez-Monzó, Marta Igual
Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality. Foods (Basel, Switzerland) 13 (11) (2024)
Sofía Vargha, Marta Igual, Marcelo Miraballes, Adriana Gámbaro, Purificación García-Segovia, Javier Martínez-Monzó
Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup. Foods (Basel, Switzerland) 13 (15) (2024)
Palmira Javier-Pisco, Isabel Escriche, Marta Igual, Purificación García-Segovia, María Jesús Pagan
Evaluation of Consumer Perception of New Aquaculture Products through Applying Focus Group and Check-All-That-Apply Methodologies. Foods (Basel, Switzerland) 13 (16) (2024)
Liliana Acurio, Diego Salazar, Purificación García-Segovia, Javier Martínez-Monzó, Marta Igual
Third-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours: Microwave Expansion Kinetics and Characterization. Foods (Basel, Switzerland) 12 (11) (2023)
Marta Igual, Alejandro Flores-León, María Belén Picó, Javier Martínez-Monzó, Purificación García-Segovia
Physicochemical, Structural, and Functional Properties of Snake Melon ( Cucumis melo subsp. melo Var. flexuosus ) Microencapsulated with Pea Protein and Pea Fibre by Freeze-Drying. Foods (Basel, Switzerland) 12 (14) (2023)
Marta Igual, Faustine Moreau, Purificación García-Segovia, Javier Martínez-Monzó
Valorization of Beetroot By-Products for Producing Value-Added Third Generation Snacks. Foods (Basel, Switzerland) 12 (1) (2023)
Irene Peñaranda, María Dolores Garrido, Purificación García-Segovia, Javier Martínez-Monzó, Marta Igual
Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers. Foods (Basel, Switzerland) 12 (6) (2023)
Marta Igual, Ângela Fernandes, Maria Inês Dias, José Pinela, Purificación García-Segovia, Javier Martínez-Monzó, Lillian Barros
The In Vitro Simulated Gastrointestinal Digestion Affects the Bioaccessibility and Bioactivity of Beta vulgaris Constituents. Foods (Basel, Switzerland) 12 (2) (2023)
Irene Peñaranda, María Dolores Garrido, Purificación García-Segovia, Javier Martínez-Monzó, Marta Igual
Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers. Foods (Basel, Switzerland) 12 (6) (2023)
Marta Igual, Ângela Fernandes, Maria Inês Dias, José Pinela, Purificación García-Segovia, Javier Martínez-Monzó, Lillian Barros
The In Vitro Simulated Gastrointestinal Digestion Affects the Bioaccessibility and Bioactivity of Beta vulgaris Constituents. Foods (Basel, Switzerland) 12 (2) (2023)
Adrián Matas, Carmen Molina-Montero, Marta Igual, Purificación García-Segovia, Javier Martínez-Monzó
Viability Study on the Use of Three Different Gels for 3D Food Printing. Gels (Basel, Switzerland) 9 (9) (2023)
Carmen Molina-Montero, Adrián Matas, Marta Igual, Javier Martínez-Monzó, Purificación García-Segovia
Impact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing. Gels (Basel, Switzerland) 9 (3) (2023)
Carmen Molina-Montero, Diana Vicente-Jurado, Marta Igual, Javier Martínez-Monzó, Purificación García-Segovia
Fiber Enrichment of 3D Printed Apricot Gel Snacks with Orange By-Products. Gels (Basel, Switzerland) 9 (7) (2023)
Marta Igual, Faustine Moreau, Purificación García-Segovia, Javier Martínez-Monzó
Valorization of Beetroot By-Products for Producing Value-Added Third Generation Snacks. Foods (Basel, Switzerland) 12 (1) (2023)
Luz Indira Sotelo-Díaz, Marta Igual, Javier Martínez-Monzó, Purificación García-Segovia
Techno-Functional Properties of Corn Flour with Cowpea ( Vigna unguilata ) Powders Obtained by Extrusion. Foods (Basel, Switzerland) 12 (2) (2023)
Marta Igual, Faustine Moreau, Purificación García-Segovia, Javier Martínez-Monzó
Valorization of Beetroot By-Products for Producing Value-Added Third Generation Snacks. Foods (Basel, Switzerland) 12 (1) (2023)
Elías Arilla, Javier Martínez-Monzó, Maria Simona Chiș, Anca Corina Fărcaș, Sonia-Ancuța Socaci, Pilar Codoñer-Franch, Purificación García-Segovia, Marta Igual
Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin. Foods (Basel, Switzerland) 12 (21) (2023)
Carmen Molina-Montero, Adrián Matas, Marta Igual, Javier Martínez-Monzó, Purificación García-Segovia
Impact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing. Gels (Basel, Switzerland) 9 (3) (2023)
Luz Indira Sotelo-Díaz, Marta Igual, Javier Martínez-Monzó, Purificación García-Segovia
Techno-Functional Properties of Corn Flour with Cowpea ( Vigna unguilata ) Powders Obtained by Extrusion. Foods (Basel, Switzerland) 12 (2) (2023)
Carmen Molina-Montero, Adrián Matas, Marta Igual, Javier Martínez-Monzó, Purificación García-Segovia
Impact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing. Gels (Basel, Switzerland) 9 (3) (2023)
Luz Indira Sotelo-Díaz, Marta Igual, Javier Martínez-Monzó, Purificación García-Segovia
Techno-Functional Properties of Corn Flour with Cowpea ( Vigna unguilata ) Powders Obtained by Extrusion. Foods (Basel, Switzerland) 12 (2) (2023)
Marta Igual, Ângela Fernandes, Maria Inês Dias, José Pinela, Purificación García-Segovia, Javier Martínez-Monzó, Lillian Barros
The In Vitro Simulated Gastrointestinal Digestion Affects the Bioaccessibility and Bioactivity of Beta vulgaris Constituents. Foods (Basel, Switzerland) 12 (2) (2023)
Marta Igual, Adriana Păucean, Dan Cristian Vodnar, Purificación García-Segovia, Javier Martínez-Monzó, Maria Simona Chiș
In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates. Molecules (Basel, Switzerland) 27 (6) (2022)
Jose Alba-Martínez, Andrea Bononad-Olmo, Marta Igual, Luís Miguel Cunha, Javier Martínez-Monzó, Purificación García-Segovia
Role of Visual Assessment of High-Quality Cakes in Emotional Response of Consumers. Foods (Basel, Switzerland) 11 (10) (2022)
Marta Igual, Patricia Garcia-Herrera, Rosa M Cámara, Javier Martínez-Monzó, Purificación García-Segovia, Montaña Cámara
Bioactive Compounds in Rosehip ( Rosa canina ) Powder with Encapsulating Agents. Molecules (Basel, Switzerland) 27 (15) (2022)
Elías Arilla, Javier Martínez-Monzó, Pilar Codoñer-Franch, Purificación García-Segovia, Marta Igual
Stability of vitamin C, carotenoids, phenols, and antioxidant capacity of pasteurised orange juice with resistant maltodextrin storage. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2022)
Anca Corina Fărcaș, Sonia-Ancuța Socaci, Maria Simona Chiș, Javier Martínez-Monzó, Purificación García-Segovia, Anca Becze, Anamaria Iulia Török, Oana Cadar, Teodora Emilia Coldea, Marta Igual
In Vitro Digestibility of Minerals and B Group Vitamins from Different Brewers' Spent Grains. Nutrients 14 (17) (2022)
Adrián Matas, Marta Igual, Purificación García-Segovia, Javier Martínez-Monzó
Application of 3D Printing in the Design of Functional Gluten-Free Dough. Foods (Basel, Switzerland) 11 (11) (2022)
Purificación García-Segovia, María Jesús Pagan, Amparo Tarrega, Javier Martínez-Monzó
Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food. Foods (Basel, Switzerland) 10 (5) (2021)
Elías Arilla, Purificación García-Segovia, Javier Martínez-Monzó, Pilar Codoñer-Franch, Marta Igual
Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility. Foods (Basel, Switzerland) 10 (6) (2021)
Marta Igual, Maria Simona Chiș, Adriana Păucean, Dan Cristian Vodnar, Sevastița Muste, Simona Maria Man, Javier Martínez-Monzó, Purificación García-Segovia
Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates. Foods (Basel, Switzerland) 10 (11) (2021)
Marta Igual, Zaida Natalia Uribe-Wandurraga, Purificación García-Segovia, Javier Martínez-Monzó
Microalgae-enriched breadsticks: Analysis for vitamin C, carotenoids, and chlorophyll a. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2021)
Marta Igual, Maria Simona Chiș, Adriana Păucean, Dan Cristian Vodnar, Floricuța Ranga, Tania Mihăiescu, Anamaria Iulia Török, Anca Corina Fărcaș, Javier Martínez-Monzó, Purificación García-Segovia
Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates. Foods (Basel, Switzerland) 10 (10) (2021)
Marta Igual, Maria Simona Chiș, Sonia-Ancuța Socaci, Dan Cristian Vodnar, Floricuța Ranga, Javier Martínez-Monzó, Purificación García-Segovia
Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates. Foods (Basel, Switzerland) 10 (5) (2021)
Elías Arilla, Marta Igual, Javier Martínez-Monzó, Pilar Codoñer-Franch, Purificación García-Segovia
Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice. Foods (Basel, Switzerland) 9 (12) (2020)
Purificación García-Segovia, V García Alcaraz, A Tárrega, Javier Martínez-Monzó
Consumer perception and acceptability of microalgae based breadstick. Food science and technology international = Ciencia y tecnologia de los alimentos internacional 26 (6) (2020)
Zaida Natalia Uribe-Wandurraga, Marta Igual, Purificación García-Segovia, Javier Martínez-Monzó
In vitro bioaccessibility of minerals from microalgae-enriched cookies. Food & function 11 (3) (2020)
Zaida Natalia Uribe-Wandurraga, Marta Igual, Purificación García-Segovia, Javier Martínez-Monzó
Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks. Food science and technology international = Ciencia y tecnologia de los alimentos internacional 26 (8) (2020)
Purificación García-Segovia, Marta Igual, Javier Martínez-Monzó
Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins. Foods (Basel, Switzerland) 9 (7) (2020)

Purificación García-Segovia.css-eqlu8i{font-size:small;padding-left:4px;} (P García-Segovia)

Publication Activity (10 Years)

Top Topics

Top Venues

Purificación García-Segovia (P García-Segovia)