All Stories

  1. Valorization of Brewer’s Yeast Biomass Through the Production of Extracts by Pulsed Electric Fields for Enhancing Microbial Growth and Wine Fermentation

    Article • Food and Bioprocess Technology, January 2026, Springer Science + Business Media

    ana cristina sanchez gimeno

  2. Strain-dependent protein recovery from yeast by Pulsed Electric Fields: Influence of morphological features

    Article • January 2026, Elsevier

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  3. Measuring Viscosity and Consistency in Thickened Liquids for Dysphagia: Is There a Correlation Between Different Methods?

    Article • Foods, July 2025, MDPI AG

    ana cristina sanchez gimeno

  4. Pulsed Electric Field Technology for the Extraction of Glutathione from Saccharomyces cerevisiae

    Article • Foods, June 2024, MDPI AG

    ana cristina sanchez gimeno

  5. Traditional Olive Tree Varieties in Alto Aragón (NE Spain): Molecular Characterization, Single-Varietal Oils, and Monumental Trees

    Article • Agriculture, November 2023, MDPI AG

    ana cristina sanchez gimeno, Prof. Pablo Martín-Ramos

  6. Effect of cultivar and environment on chemical composition and geographical traceability of Spanish olive oils

    Article • Oil & Soap, October 2023, Wiley

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  7. Chemometric and Physico-Chemical Characterization of Fruit and Olive Oils from Autochthonous Cultivars Grown in Aragon (Spain)

    Article • Foods, February 2023, MDPI AG

    ana cristina sanchez gimeno

  8. Authenticity in Olive Oils from an Empeltre Clonal Selection in Aragon (Spain): How Environmental, Agronomic, and Genetic Factors Affect Sterol Composition

    Article • Foods, August 2022, MDPI AG

    ana cristina sanchez gimeno

  9. Rheological Properties and Stability of Thickeners for Clinical Use

    Article • Nutrients, August 2022, MDPI AG

    ana cristina sanchez gimeno

  10. Crop year, harvest date and clone effects on fruit characteristics, chemical composition and olive oil stability from an Empeltre clonal selection grown in Aragon

    Article • Journal of the Science of Food and Agriculture, April 2022, Wiley

    ana cristina sanchez gimeno

  11. Institutionalized elderly are able to detect small viscosity variations in thickened water with gum-based thickeners: should texture classifications be reviewed?

    Article • BMC Geriatrics, November 2021, Springer Science + Business Media

    ana cristina sanchez gimeno

  12. Influence of pulsed electric fields on aroma and polyphenolic compounds of Garnacha wine

    Article • Food and Bioproducts Processing, July 2019, Elsevier

    ana cristina sanchez gimeno

  13. Modulating the bitterness of Empeltre olive oil by partitioning polyphenols between oil and water phases: Effect on quality and shelf life

    Article • Food Science and Technology International, August 2018, SAGE Publications

    ana cristina sanchez gimeno

  14. Changes in the Physicochemical and Nutritional Parameters of Picual and Arbequina Olive Oils during Frying

    Article • Journal of Food Processing and Preservation, November 2015, Wiley

    ana cristina sanchez gimeno

  15. Debittering olive oil by liquid-liquid extraction: Kinetics and the effect on the quality of Arbequina olive oil

    Article • European Journal of Lipid Science and Technology, November 2015, Wiley

    ana cristina sanchez gimeno

  16. Olive oil quality and ripening in super-high-density Arbequina orchard

    Article • Journal of the Science of Food and Agriculture, February 2013, Wiley

    ana cristina sanchez gimeno

  17. Effects of Pulsed Electric Field on Yield Extraction and Quality of Olive Oil

    Article • Food and Bioprocess Technology, March 2012, Springer Science + Business Media

    ana cristina sanchez gimeno

  18. Evolution of phenols and pigments in extra virgin olive oil from irrigated super-intensive orchard

    Article • European Journal of Lipid Science and Technology, January 2012, Wiley

    ana cristina sanchez gimeno

  19. WHITE GUAVA FRUIT AND PUREES: TEXTURAL AND RHEOLOGICAL PROPERTIES AND EFFECT OF THE TEMPERATURE

    Article • Journal of Texture Studies, June 2009, Wiley

    ana cristina sanchez gimeno

  20. Some physical changes in Bajo Aragón extra virgin olive oil during the frying process

    Article • Food Chemistry, October 2008, Elsevier

    ana cristina sanchez gimeno

  21. Effect of Different Plasticizers on the Mechanical and Surface Properties of Wheat Gliadin Films

    Article • Journal of Agricultural and Food Chemistry, October 1998, American Chemical Society (ACS)

    ana cristina sanchez gimeno

  22. Structure and rheology of heat-set gels of globular proteins

    Article • Rheologica Acta, August 1998, Springer Science + Business Media

    ana cristina sanchez gimeno