Montserrat Pujolà Cunill

Universitat Politècnica de Catalunya — Spain

Agricultural and Biological Sciences · Life Sciences

28h-index2.7kcitations138works3.32yr avg
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Research Topics

Potato Plant Research(16), Postharvest Quality and Shelf Life Management(13), Membrane Separation Technologies(11), Food composition and properties(8), Wastewater Treatment and Reuse(7)

Publications138 total

Enrichment of Pasteurized Dairy Product and Brownie With Edible Insect ( <scp> <i>Tenebrio molitor</i> </scp> ) to Analyze Acceptance Using Check‐All‐That‐Apply Methodology
Food Science & Nutrition·2025Open Access
Preferences of consumers engaged in sports towards high-protein snacks with cricket flour and carob: Determinant factors and hedonic evaluation
Journal of Insects as Food and Feed·2025Open Access
Sutdy of washing protocols for the Ulva ohnoi algae
QRU Quaderns de Recerca en Urbanisme·2025Open Access
Organoleptic characteristics of high‐protein snacks with novel and sustainable ingredients: Cricket flour and carob powder
Food Science & Nutrition·2024· 6 citedOpen Access
Hydrogen Bond Integration in Potato Microstructure: Effects of Water Removal, Thermal Treatment, and Cooking Techniques
Polysaccharides·2024· 1 citedOpen Access
Effect of grafting tomato onto <i>Solanum torvum</i> on the population dynamics of <i>Meloidogyne incognita</i> and <i>M. javanica</i> and crop yield losses
Plant Pathology·2024· 2 citedOpen Access
Consumers´ willingness to pay for snacks enriched with insects: A trending and sustainable protein source
Future Foods·2024· 16 citedOpen Access
Derivation of a no significant risk level (NSRL) of acrylamide in potato-based synthetic models and validation by NIR spectroscopy
Food Chemistry Advances·2024· 1 citedOpen Access
Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes
Food Science & Nutrition·2023· 13 citedOpen Access
Study the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified potato puree
European Food Research and Technology·2023· 18 citedOpen Access
Are Citric Acid-Iron II Complexes True Chelates or Just Physical Mixtures and How to Prove This?
Foods·2023· 13 citedOpen Access
Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models
Food Chemistry·2022· 36 citedOpen Access
Edible Insect Consumption for Human and Planetary Health: A Systematic Review
International Journal of Environmental Research and Public Health·2022· 64 citedOpen Access
Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing
Foods·2022· 18 citedOpen Access
Enriched puree potato with soy protein for dysphagia patients by using 3D printing
Food Frontiers·2022· 54 citedOpen Access
Formation, Mitigation, and Detection of Acrylamide in Foods
Food Analytical Methods·2022· 60 citedOpen Access
New approaches, bioavailability and the use of chelates as a promising method for food fortification
Food Chemistry·2021· 50 cited
Diet and Exercise Modulate GH-IGFs Axis, Proteolytic Markers and Myogenic Regulatory Factors in Juveniles of Gilthead Sea Bream (Sparus aurata)
Animals·2021· 14 citedOpen Access
Impact of COVID-19 Pandemic on Willingness to Consume Insect-Based Food Products in Catalonia
Foods·2021· 24 citedOpen Access
The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying
Food Chemistry·2021· 53 citedOpen Access
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Frequent Co-authors

Amira Haddarah(14), Isabel Achaerandio(14), Francesc Sepulcre(13), Joan Llorens(7), Josep Sabaté(7), Iman Dankar(6), Francesc Casañas Artigas(6), Fawaz El Omar(5), Sheila Benítez(4), Yali Yang(4), Franscesc Sepulcre(4), Rívia Darla Álvares Amaral(4), Benedito Carlos Benedetti(4), Fernando Nuez(4), Nivine Bachir(3), Farnaz Mirazimi(3), Jordi Saldo(3), M. Soliva(3), Reine Khalil(3), Zein Kallas(3)