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Barat, José Manuel
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1

Impact of raw material and enzyme type on the physico-chemi..:

Fuentes, Cristina ; Verdú, Samuel ; Grau, Raúl..
LWT.  201 (2024)  - p. 116247 , 2024
Link: https://doi.org/10.1016/..
 
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2

Safety evaluation of glucosylated steviol glycosides as a f..:

EFSA Panel on Food Additives and Flavourings (FAF) ; Younes, Maged ; Aquilina, Gabriele...
EFSA Journal.  20 (2022)  2 - p. , 2022
Link: https://doi.org/10.2903/..
 
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3

Compositional, structural design and nutritional aspects of..:

Gallego, Marta ; Barat, José Manuel ; Grau, Raúl.
Trends in Food Science & Technology.  119 (2022)  - p. 152-163 , 2022
Link: https://doi.org/10.1016/..
 
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4

In vivo toxicity assessment of eugenol and vanillin-functio..:

Fuentes, Cristina ; Verdú, Samuel ; Fuentes, Ana..
Ecotoxicology and Environmental Safety.  238 (2022)  - p. 113601 , 2022
Link: https://doi.org/10.1016/..
 
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5

Modelling in vitro gastrointestinal digestion of egg white ..:

Verdú, Samuel ; Gallego, Marta ; Barat, José Manuel..
Journal of Food Engineering.  316 (2022)  - p. 110839 , 2022
Link: https://doi.org/10.1016/..
 
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6

Effects of essential oil components exposure on biological ..:

Fuentes, Cristina ; Verdú, Samuel ; Fuentes, Ana..
Food and Chemical Toxicology.  159 (2022)  - p. 112763 , 2022
Link: https://doi.org/10.1016/..
 
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7

In vitro toxicological evaluation of mesoporous silica micr..:

Fuentes, Cristina ; Fuentes, Ana ; Byrne, Hugh J...
Food and Chemical Toxicology.  160 (2022)  - p. 112778 , 2022
Link: https://doi.org/10.1016/..
 
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8

Automatic and non-targeted analysis of the volatile profile..:

Quelal-Vásconez, Maribel Alexandra ; Macchioni, Riccardo ; Livi, Greta...
Food Chemistry.  389 (2022)  - p. 133074 , 2022
Link: https://doi.org/10.1016/..
 
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9

La tecnología de alimentos como motor para alcanzar los Obj..:

Pérez Esteve, Édgar ; Gamero, Amparo ; Barat, José Manuel
Revista Española de Nutrición Humana y Dietética.  26 (2022)  - p. , 2022
Link: https://doi.org/10.14306..
 
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10

Microbial stabilisation of white wine by filtration through..:

Ruiz-Rico, María ; García-Ríos, Estéfani ; Barat, José Manuel.
LWT.  149 (2021)  - p. 111783 , 2021
Link: https://doi.org/10.1016/..
 
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11

Effect of the type and degree of alkalization of cocoa powd..:

Puchol-Miquel, Marta ; Palomares, César ; Fernández-Segovia, Isabel..
LWT.  152 (2021)  - p. 112241 , 2021
Link: https://doi.org/10.1016/..
 
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12

Spoilage yeasts in fermented vegetables: conventional and n..:

Ballester, Elena ; Ribes, Susana ; Barat, Jose Manuel.
European Food Research and Technology.  248 (2021)  2 - p. 315-328 , 2021
Link: https://doi.org/10.1007/..
 
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13

Towards the Enhancement of Essential Oil Components' Antimi..:

Poyatos-Racionero, Elisa ; Guarí-Borràs, Gemma ; Ruiz-Rico, María...
International Journal of Molecular Sciences.  22 (2021)  7 - p. 3795 , 2021
Link: https://doi.org/10.3390/..
 
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14

Formulation and physico-chemical and sensory characterisati..:

Puchol-Miquel, Marta ; Palomares, César ; Barat, José Manuel.
LWT.  137 (2021)  - p. 110492 , 2021
Link: https://doi.org/10.1016/..
 
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15

Comparative cytotoxic study of silica materials functionali..:

Fuentes, Cristina ; Ruiz-Rico, María ; Fuentes, Ana..
Food and Chemical Toxicology.  147 (2021)  - p. 111858 , 2021
Link: https://doi.org/10.1016/..
 
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