Isabel Hernando

Universitat Politècnica de València — Spain

Nursing · Health Sciences

42h-index5.7kcitations222works2.52yr avg
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Research Topics

Food composition and properties(59), Proteins in Food Systems(49), Postharvest Quality and Shelf Life Management(36), Phytochemicals and Antioxidant Activities(33), Polysaccharides Composition and Applications(31)

Publications222 total

Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey
Foods·2025Open Access
Emulsion gels structured with clementine pomace: a clean-label strategy for fat reduction
Food Hydrocolloids·2025· 5 citedOpen Access
Use of micronised apple and mandarin bagasse for emulsion stabilisation
Current Research in Food Science·2025Open Access
Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the relationship between climate change and food security, and its impact on the nutritional status of the population
Food Risk Assess Europe·2025· 1 citedOpen Access
Foaming purees as a strategy to modify oral processing time
Current Research in Food Science·2024Open Access
Valorizing Astringent ‘Rojo Brillante’ Persimmon Through the Development of Persimmon-Based Bars
Foods·2024· 2 citedOpen Access
21179. REGISTRO DE PACIENTES CON MIGRAÑA TRATADOS CON EPTINEZUMAB EN EL NORTE DE ESPAÑA (EPTINOR)
Neurology Perspectives·2024Open Access
Upcycling fruit pomaces (orange, apple, and grape-wine): The impact of particle size on phenolic compounds’ bioaccessibility
Heliyon·2024· 12 citedOpen Access
Design Optimization of emulsions based on fine fraction of durum wheat oil cake: Structural and rheological properties
Food Hydrocolloids·2024· 6 citedOpen Access
Water activity and glass transition effect on the physical properties and bioactive compounds of persimmon peel powder
International Journal of Food Science & Technology·2024· 3 citedOpen Access
Cooking methods determine chemical composition and functional properties of squash blossoms: A study of microstructural and bioaccessibility changes
Food Research International·2024· 8 citedOpen Access
Microstructure
2024
Author response for "Water activity and glass transition effect on the physical properties and bioactive compounds of persimmon peel powder"
2024
Author response for "Water activity and glass transition effect on the physical properties and bioactive compounds of persimmon peel powder"
2024
Guidelines of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the information required to perform the assessment of processing aids that are intended to be used in the preparation and production of food
Food Risk Assess Europe·2024Open Access
Author response for "Water activity and glass transition effect on the physical properties and bioactive compounds of persimmon peel powder"
2023
Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties
Food Science and Technology International·2023· 2 citedOpen Access
Using different physical treatments to modify the structure and improve the technofunctional properties of clementine by-products
Food Structure·2023· 8 citedOpen Access
Utilización de herramientas digitales para la mejora de la adquisición de la Competencia Transversal Planificación y Gestión del tiempo
2023· 4 citedOpen Access
Cooking changes agave flower properties, including the bioaccessibility of bioactive compounds
International Journal of Gastronomy and Food Science·2023· 9 cited
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Frequent Co-authors

Amparo Quiles(26), I. Pérez‐Munuera(15), Empar Llorca(10), Susana Fiszman(7), Ana Salvador(7), M.Á. Lluch(6), Virginia Larrea(6), Pere Morell(5), Julia Rodríguez‐García(5), María Hernández‐Carrión(5), Robert Soliva‐Fortuny(4), Olga Martı́n-Belloso(4), Susanne Struck(4), Harald Rohm(4), Paula Varela(3), Ana Aguado(3), Santiago Bascuas(3), M. Espert(3), Jennifer Borreani(3), Cristina Besada(3)