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Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

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Susana Ribes

4PUBLICATIONS

5CO-AUTHORS

Food properties (incl. characteristics and health benefits)Food packaging, preservation and processingBiological control

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Publications (4)

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|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.

|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 27, 2023

Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods.

Héctor Gómez-Llorente, Isabel Fernández-Segovia, Édgar Pérez-Esteve

|May 01, 2021

Efficient reduction in vegetative cells and spores of Bacillus subtilis by essential oil components-coated silica filtering materials.

Susana Ribes, María Ruiz-Rico, José M Barat

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Frequent Collaborators

María Ruiz-Rico

Milagros Arnal

Pau Talens

José M Barat

Édgar Pérez-Esteve

Frequent Collaborators

María Ruiz-Rico

Milagros Arnal

Pau Talens

José M Barat