Neus Bernat

Universitat Politècnica de València — Spain

Agricultural and Biological Sciences · Life Sciences

9h-index570citations11works0.02yr avg
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Research Topics

Probiotics and Fermented Foods(7), Food composition and properties(5), Proteins in Food Systems(5), Microbial Metabolites in Food Biotechnology(3), Food Allergy and Anaphylaxis Research(2)

Publications11 total

Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt
International Journal of Food Studies·2015· 49 citedOpen Access
Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt
International Journal of Food Studies·2015· 11 citedOpen Access
Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells
International Journal of Food Studies·2015· 32 citedOpen Access
Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells
International Journal of Food Studies·2015· 1 citedOpen Access
Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks
LWT·2014· 171 citedOpen Access
Development of a non-dairy probiotic fermented product based on almond <i>milk</i> and inulin
Food Science and Technology International·2014· 81 citedOpen Access
Hazelnut <i>milk</i> fermentation using probiotic <i>Lactobacillus rhamnosus </i><scp>GG</scp> and inulin
International Journal of Food Science & Technology·2014· 65 citedOpen Access
Vegetable milks and their fermented derivative products
International Journal of Food Studies·2014· 20 citedOpen Access
Optimisation of oat <i>milk</i> formulation to obtain fermented derivatives by using probiotic <i>Lactobacillus reuteri</i> microorganisms
Food Science and Technology International·2014· 68 citedOpen Access
Estabilidad de licuados de almendra y avellana: Efecto de la homogeneización y los tratamientos térmicos
AE. Revista Agroecológica de Divulgación·2014
Vegetable milks and their fermented derivative products
International Journal of Food Studies·2013· 72 citedOpen Access

Frequent Co-authors

Amparo Chiralt(10), Chelo González‐Martínez(10), Maite Cháfer(9), Julia Rodríguez‐García(2), José Moisés Laparra(2), M. Cháfer(1), B Amparo Chiralt(1), María Consuelo González Martínez(1), María Teresa Chafer(1)