Items where Author is "Peinado Pardo, Irene"

Article

Peinado Pardo, Irene, Miles, William and Koutsidis, Georgios (2016) Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil. Food Chemistry, 212. pp. 612-619. ISSN 0308-8146

Peinado Pardo, Irene, Koutsidis, Georgios and Ames, Jenny (2015) Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products. LWT - Food Science and Technology, 66 (1). pp. 444-452. ISSN 0023-6438

Peinado Pardo, Irene, Rosa, Estela, Heredia, Ana and Andrés, Ana (2015) Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology. Food Bioscience, 9. pp. 47-59. ISSN 2212-4292

Peinado Pardo, Irene, Girón, J., Koutsidis, Georgios and Ames, Jenny (2014) Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds. Food Research International, 66. pp. 36-44. ISSN 0963 9969

Peinado Pardo, Irene, Rosa, Estela, Heredia, Ana, Escriche, Isabel and Andrés, Ana (2013) Optical, mechanical and sensorial properties of strawberry spreadable products formulated with isomaltulose. Food and Bioprocess Technology, 6 (9). pp. 2353-2364. ISSN 1935-5130

Peinado Pardo, Irene, Rosa, Estela, Heredia, Ana, Escriche, Isabel and Andrés, Ana (2013) Influence of processing on the volatile profile of strawberry spreads made with isomaltulose. Food Chemistry, 138. pp. 621-629. ISSN 0308-8146

Peinado Pardo, Irene, Rosa, Estela, Heredia, Ana and Andrés, Ana (2012) Rheological characteristics of healthy sugar substituted spreadable strawberry product. Journal of Food Engineering, 113 (3). pp. 365-373. ISSN 0260-8774

Heredia, Ana, Peinado Pardo, Irene, Rosa, Estela, Andrés, Ana and Escriche, Isabel (2012) Volatile profile of dehydrated cherry tomato: Influences of osmotic pre-treatment and microwave power. Food Chemistry, 130 (4). pp. 889-895. ISSN 0308-8146

Bengoechea, Carlos, Peinado Pardo, Irene and McClements, David (2011) Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics. Food Hydrocolloids, 25 (5). pp. 1354-1360. ISSN 0268-005X

Heredia, Ana, Peinado Pardo, Irene, Rosa, Estela and Andrés, Ana (2010) Effect of osmotic pre-treatment and microwave heating on lycopene degradation and isomerization in cherry tomato. Food Chemistry, 123 (1). pp. 92-98. ISSN 0308-8146

Peinado Pardo, Irene, Lesmes, Uri, Andrés, Ana and McClements, David (2010) Fabrication and morphological characterization of Biopolymer particles formed by electrostatic complexation of heat treated Lactoferrin and Anionic Polysaccharides. Langmuir, 26 (12). pp. 9827-9834. ISSN 0743-7463

Heredia, Ana, Peinado Pardo, Irene, Barrera, Cristina and Andres-Grau, Ana (2009) Influence of process variables on colour changes, carotenoids retention and cellular tissue alteration of cherry tomato during osmotic dehydration. Journal of Food Composition and Analysis, 22 (4). pp. 285-294. ISSN 0889-1575