Pau Talens

8PUBLICATIONS
15CO-AUTHORS
Food properties (incl. characteristics and health benefits)Functional materialsFood chemistry and food sensory scienceFood packaging, preservation and processingHorticultural crop improvement (incl. selection and breeding)
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Publications (8)

|Jun 16, 2026
Effects of microalgae incorporation on nutrient digestibility and antioxidant activity of gluten-free muffins after simulated chewing and digestion in adults and older adults.

|Jul 29, 2025
Development of Texture-Modified Meat and Thickened Soup Combination for Oral Dysphagia Patients with Uniform Firmness and Solid Appearance.

Sergio Hernández, Samuel Verdú, Pau Talens

|Jan 13, 2025
Comprehensive Sensory Evaluation in Low-Fat Emulsions: A Systematic Review of Diverse Food Applications.

Clara Talens, Saioa Alvarez-Sabatel, Esther Sanmartín

|Aug 10, 2024
Role of Food Texture, Oral Processing Responses, Bolus Properties, and Digestive Conditions on the Nutrient Bioaccessibility of Al Dente and Soft-Cooked Red Lentil Pasta.

Milagros Arnal, Lucía Salcedo, Pau Talens

|May 24, 2023
Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (<i>Vicia faba</i>) flours.

Milagros Arnal, Marta Gallego, Leticia Mora

|Mar 06, 2021
<i>Caenorhabditis elegans</i> to Model the Capacity of Ascorbic Acid to Reduce Acute Nitrite Toxicity under Different Feed Conditions: Multivariate Analytics on Behavioral Imaging.

Samuel Verdu, Alberto J Perez, Conrado Carrascosa

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Frequent Collaborators

2 joint publications

Milagros Arnal

2 joint publications

Susana Ribes

1 joint publications

Maribel Alexandra Quelal-Vásconez

1 joint publications

María Jesús Lerma-García