| Innovative pre-treatments to enhance food drying: A current review B Llavata, JV García-Pérez, S Simal, JA Cárcel Current Opinion in Food Science 35, 20-26, 2020 | 123 | 2020 |
| Self-assembled gelatin-ι-carrageenan encapsulation structures for intestinal-targeted release applications LG Gómez-Mascaraque, B Llavata-Cabrero, M Martínez-Sanz, MJ Fabra, ... Journal of colloid and interface science 517, 113-123, 2018 | 51 | 2018 |
| High fibre gluten-free fresh pasta with tiger nut, chickpea and fenugreek: Technofunctional, sensory and nutritional properties B Llavata, A Albors, ME Martin-Esparza Foods 9 (1), 11, 2019 | 22 | 2019 |
| Cider apple pomace as a source of nutrients: Evaluation of the polyphenolic profile, antioxidant and fiber properties after drying process at different temperatures B Llavata, A Picinelli, S Simal, JA Carcel Food Chemistry: X 15, 100403, 2022 | 20 | 2022 |
| Artichoke by products as a source of antioxidant and fiber: How it can be affected by drying temperature AA Borsini, B Llavata, M Umaña, JA Cárcel Foods 10 (2), 459, 2021 | 20 | 2021 |
| Evaluation of the addition of artichoke by-products to O/W emulsions for oil microencapsulation by spray drying M Umaña, P Wawrzyniak, C Rosselló, B Llavata, S Simal LWT 151, 112146, 2021 | 17 | 2021 |
| Combined Effect of Airborne Ultrasound and Temperature On the Drying Kinetics and Quality Properties of Kiwifruit (Actinidia Deliciosa) B Llavata, A Femenia, G Clemente, JA Cárcel Food and Bioprocess Technology 17 (2), 440-451, 2024 | 9 | 2024 |
| PEF pre-treatment and ultrasound-assisted drying at different temperatures as a stabilizing method for the up-cycling of kiwifruit: Effect on drying kinetics and final quality B Llavata, GA Collazos-Escobar, JV García-Pérez, JA Cárcel Innovative Food Science & Emerging Technologies 92, 103591, 2024 | 5 | 2024 |
| Efecto de la adición de fenogreco en pasta fresca sin gluten: propiedades físicas, químicas, aceptación sensorial e índice glicémico B Llavata Cabrero Universitat Politècnica de València, 2019 | 2 | 2019 |
| Characterization of the electropermeabilization induced by pulsed electric field (PEF) technology and its effect on the ultrasonic-assisted drying of yellow turnip B Llavata, J Lyng, TF Bedane, S Simal, JA Cárcel Drying Technology, 1-11, 2024 | | 2024 |
| ENGAGING STUDENTS IN UNIT OPERATIONS OF FOOD PROCESSING B Llavata, G Clemente, JA Cárcel, N Sanjuán EDULEARN24 Proceedings, 2735-2739, 2024 | | 2024 |
| EXPLORING THE USE OF ARTIFICIAL INTELLIGENCE WITH STUDENTS TO SOLVE MASS BALANCES IN FOOD PROCESSING B Llavata, N Sanjuán, G Clemente, JA Cárcel EDULEARN24 Proceedings, 2740-2745, 2024 | | 2024 |
| KINETICS OF ANTHOCYANINS INCORPORATION WITH DIFFERENTS COLOURS INTO POTATO SLICES TREATED WITH PULSED ELECTRIC FIELD (PEF) KC Santos, B LLAVATA, J CARCEL, PED AUGUSTO Galoá, 2023 | | 2023 |
| Influencia de la temperatura de secado en las características antioxidantes de subproductos de alcachofa AA Borsini Universitat Politècnica de València, 2019 | | 2019 |
| Encapsulation of a grape vine extract in ι-carrageenan and gelatin matrices: influence of intermolecular interactions on release properties B Llavata Cabrero Universitat Politècnica de València, 2017 | | 2017 |
| Effect of drying temperature on alcohol insoluble residue and antioxidant properties of ‘magaya’ B Llavata, R Torres, S Simal, J Bon, JA Cárcel | | |
| A Comprehensive Study of the Physicochemical and Microstructural Effects of Pef Treatment on Butternut Squash and Their Influence on Ultrasound-Assisted Drying B Llavata, A Quiles, C Rosselló, JA CARCEL Available at SSRN 4874628, 0 | | |
