Güell C - Search Results

1

Solid foodstuff supplemented with phenolics from grape: antioxidant properties and correlation with phenolic profiles.

Rózek A, Achaerandio I, Almajano MP, Güell C, López F, Ferrando M. Rózek A, et al. Among authors: guell c. J Agric Food Chem. 2007 Jun 27;55(13):5147-55. doi: 10.1021/jf070427q. Epub 2007 May 31. J Agric Food Chem. 2007. PMID: 17536831

2

White wine continuous protein stabilization by packed column.

Pashova V, Güell C, López F. Pashova V, et al. Among authors: guell c. J Agric Food Chem. 2004 Mar 24;52(6):1558-63. doi: 10.1021/jf034966g. J Agric Food Chem. 2004. PMID: 15030211

3

Oxidation of activated carbon: application to vinegar decolorization.

López F, Medina F, Prodanov M, Güell C. López F, et al. Among authors: guell c. J Colloid Interface Sci. 2003 Jan 15;257(2):173-8. doi: 10.1016/S0021-9797(02)00040-1. J Colloid Interface Sci. 2003. PMID: 16256469

4

Pear distillates from pear juice concentrate: effect of lees in the aromatic composition.

García-Llobodanin L, Achaerandio I, Ferrando M, Güell C, López F. García-Llobodanin L, et al. Among authors: guell c. J Agric Food Chem. 2007 May 2;55(9):3462-8. doi: 10.1021/jf0633589. Epub 2007 Mar 30. J Agric Food Chem. 2007. PMID: 17394335

5

Direct formulation of a solid foodstuff with phenolic-rich multicomponent solutions from grape seed: effects on composition and antioxidant properties.

Rózek A, Achaerandio I, Güell C, López F, Ferrando M. Rózek A, et al. Among authors: guell c. J Agric Food Chem. 2008 Jun 25;56(12):4564-76. doi: 10.1021/jf703683z. Epub 2008 May 22. J Agric Food Chem. 2008. PMID: 18494488

6

Spray dried double emulsions containing procyanidin-rich extracts produced by premix membrane emulsification: effect of interfacial composition.

Berendsen R, Güell C, Ferrando M. Berendsen R, et al. Among authors: guell c. Food Chem. 2015 Jul 1;178:251-8. doi: 10.1016/j.foodchem.2015.01.093. Epub 2015 Jan 29. Food Chem. 2015. PMID: 25704709

7

Apparent Interfacial Tension Effects in Protein Stabilized Emulsions Prepared with Microstructured Systems.

Güell C, Ferrando M, Trentin A, Schroën K. Güell C, et al. Membranes (Basel). 2017 Mar 25;7(2):19. doi: 10.3390/membranes7020019. Membranes (Basel). 2017. PMID: 28346335 Free PMC article.

8

Encapsulation of grape seed phenolic-rich extract within W/O/W emulsions stabilized with complexed biopolymers: Evaluation of their stability and release.

Estévez M, Güell C, De Lamo-Castellví S, Ferrando M. Estévez M, et al. Among authors: guell c. Food Chem. 2019 Jan 30;272:478-487. doi: 10.1016/j.foodchem.2018.07.217. Epub 2018 Aug 1. Food Chem. 2019. PMID: 30309571

9

Attenuated Total Reflectance Fourier Transform Midinfrared Spectroscopy Combined with Multivariate Analysis, a Novel Approach to Monitor Maillard Reaction.

Mellado-Carretero J, Kaade W, Ferrando M, Güell C, de Lamo-Castellví S. Mellado-Carretero J, et al. Among authors: guell c. J Food Sci. 2019 Oct;84(10):2777-2784. doi: 10.1111/1750-3841.14782. Epub 2019 Sep 16. J Food Sci. 2019. PMID: 31524956

10

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

Wang J, Jousse M, Jayakumar J, Fernández-Arteaga A, de Lamo-Castellví S, Ferrando M, Güell C. Wang J, et al. Among authors: guell c. Foods. 2021 May 11;10(5):1048. doi: 10.3390/foods10051048. Foods. 2021. PMID: 34064662 Free PMC article.

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