Determination of Nutrient Supplementation by Means of ATR-FTIR Spectroscopy during Wine Fermentation

by Miquel Puxeu, Imma Andorra, Sílvia De Lamo-Castellví, Raúl Ferrer-Gallego
Published 2019-07-01

Linking Findings in Microfluidics to Membrane Emulsification Process Design: The Importance of Wettability and Component Interactions with Interfaces

by Karin Schroën, Montse Ferrando, Silvia de Lamo-Castellví, Sami Sahin, Carme Güell
Published 2016-05-01

Mechanism of bacterial inactivation by (+)-limonene and its potential use in food preservation combined processes.

by Laura Espina, Tilahun K Gelaw, Sílvia de Lamo-Castellví, Rafael Pagán, Diego García-Gonzalo
Published 2013-01-01

Black Soldier Fly (<em>Hermetia illucens</em>) Protein Concentrates as a Sustainable Source to Stabilize O/W Emulsions Produced by a Low-Energy High-Throughput Emulsification Techn...

by Junjing Wang, Morane Jousse, Jitesh Jayakumar, Alejandro Fernández-Arteaga, Silvia de Lamo-Castellví, Montserrat Ferrando, Carme Güell
Published 2021-05-01

ATR-FTIR Spectroscopy Combined with Multivariate Analysis Successfully Discriminates Raw Doughs and Baked 3D-Printed Snacks Enriched with Edible Insect Powder

by Nerea García-Gutiérrez, Jorge Mellado-Carretero, Christophe Bengoa, Ana Salvador, Teresa Sanz, Junjing Wang, Montse Ferrando, Carme Güell, Sílvia de Lamo-Castellví
Published 2021-08-01