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SciProfiles: 987344
Scopus Author ID: 7006148277

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Employment (4)

Universitat Politècnica de València: Valencia, Valenciana, ES

2008-11-24 to present | Profesora Contratada Doctora (Tecnología de Alimentos)
Employment
Source: Self-asserted source
María Luisa Castelló

Universitat Politècnica de València: Valencia, Valenciana, ES

2007-06-11 to 2008-11-23 | Profesora Colaboradora (Tecnología de Alimentos)
Employment
Source: Self-asserted source
María Luisa Castelló

Universitat Politècnica de València: Valencia, Valenciana, ES

2004-02-23 to 2007-06-10 | Profesora Ayudante (Tecnología de Alimentos)
Employment
Source: Self-asserted source
María Luisa Castelló

Universitat Politècnica de València: Valencia, Valenciana, ES

2001-05-10 to 2002-01-22 | Técnico Superior (Tecnología de Alimentos)
Employment
Source: Self-asserted source
María Luisa Castelló

Education and qualifications (2)

Universitat Politècnica de València: Valencia, Valenciana, ES

2002-02-01 to 2007-11-23 | Doctorado en Tecnología de Alimentos (Tecnología de Alimentos)
Education
Source: Self-asserted source
María Luisa Castelló

Universitat Politècnica de València: Valencia, Valenciana, ES

1995-10-01 to 2001-04-06 | Ingeniero Agrónomo
Education
Source: Self-asserted source
María Luisa Castelló

Works (50 of 59)

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Page 1 of 2

ASSESSING THE ACADEMIC USE OF GENERATIVE AI TOOLS BY STUDENTS IN AGRIFOOD AND BIOTECHNOLOGY DISCIPLINES

2025-03 | Conference paper
DOI: 10.21125/inted.2025.1152
Contributors: Cristina Barrera; María Luisa Castelló; Ana Belén Heredia; Jorge García; Lucía Seguí
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INTRODUCING GENERATIVE ARTIFICIAL INTELLIGENCE (GENAI) IN CHALLENGE-BASED LEARNING TO ENHANCE THE CRITICAL THINKING IN AGRI-FOOD AND BIOTECHNOLOGY STUDENTS

2025-03 | Conference paper
DOI: 10.21125/inted.2025.1157
Contributors: Cristina Barrera; María Luisa Castelló; Jorge García; Lucía Seguí; Ana Belén Heredia
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The Effect of the Incorporation of Dried Moringa Leaf Powder on the Physicochemical and Sensory Properties of Snack Crackers

2024-11-10 | Conference paper
DOI: 10.3390/blsf2024037010
Contributors: Lourdes Cervera-Chiner; Andrea Sanz; Francisco José García-Mares; María Luisa Castelló; María Dolores Ortolá
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Fatty Acid Profile and Physicochemical Properties of Moringa oleifera Seed Oil Extracted at Different Temperatures

Foods
2024-08-28 | Journal article
DOI: 10.3390/foods13172733
Contributors: Lourdes Cervera-Chiner; Sergio Pageo; Marisol Juan-Borrás; Francisco José García-Mares; María Luisa Castelló; María Dolores Ortolá
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CHALLENGE-BASED LEARNING AS AN INTEGRATING STRATEGY IN BIOTECHNOLOGY AND AGRI-FOOD ENGINEERING DEGREES

2024-07 | Conference paper
DOI: 10.21125/edulearn.2024.1163
Contributors: Lucía Seguí Gil; Cristina Barrera; María Luisa Castelló; Jorge García-Hernández; Ana Heredia
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Crossref

Moringa oleifera pods: Bibliometric analysis, properties, and food technology applications

Journal of Food Technology Research
2024-06-24 | Journal article
DOI: 10.18488/jftr.v11i2.3784
Contributors: Alonso Cauto; Maria Luisa Castello; Maria Dolores Ortola
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Influence of Boiling Time on Chemical Composition and Properties of Tender and Mature Moringa Pods

Foods
2024-06-10 | Journal article
DOI: 10.3390/foods13121823
Contributors: María Luisa Castelló; Tomás Sesé; Francisco José García-Mares; María del Sol Juan-Borrás; María Dolores Ortolá
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CONTRIBUTION OF CHALLENGE BASED LEARNING ELEMENTS TO THE DEVELOPMENT OF TRANSVERSAL AND PROFESSIONAL COMPETENCES

2023-11 | Conference paper
DOI: 10.21125/iceri.2023.1542
Contributors: Lucía Seguí Gil; Cristina Barrera; Maria Luisa Castelló; Jorge García-Hernández; Ana Heredia
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Crossref

Comparison and Modeling of the Drying Kinetics of Moringa Leaves Using a Closed Facility in the Field and Using a Convective Tray Dryer

2023-09-28 | Conference paper
DOI: 10.3390/blsf2023025006
Contributors: María Dolores Ortolá; José Francisco García-Mares; Borja Mocholí; María Desamparados Soriano; María Luisa Castelló
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grade
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SUSTAINABLE DEVELOPMENT GOALS APPROACHED THROUGH CHALLENGE BASED LEARNING

2023-07 | Conference paper
DOI: 10.21125/edulearn.2023.2025
Contributors: Lucía Seguí; Cristina Barrera; Maria Luisa Castelló; Jorge García-Hernández; Ana Heredia
Source: check_circle
Crossref

COMPETENCE DEVELOPMENT THROUGH CHALLENGE BASED LEARNING EXPERIENCES

2023-03 | Conference paper
DOI: 10.21125/inted.2023.2121
Contributors: Jorge García-Hernández; Cristina Barrera; Maria L. Castelló; Ana Heredia; Lucía Seguí Gil
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Crossref

Physicochemical and sensory properties of biscuits formulated with Tenebrio molitor and Alphitobius diaperinus flours

Journal of Texture Studies
2022-08 | Journal article
DOI: 10.1111/jtxs.12692
Contributors: María Dolores Ortolá; Miguel Martínez‐Catalá; Alberto Yuste Del Carmen; María Luisa Castelló
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Physicochemical Properties of <i>Moringa oleifera</i> Leaves Grown in Valencian Community (Spain)

Biology and Life Sciences Forum
2021-12 | Journal article | Author
DOI: 10.3390/blsf2021008004
Contributors: MARIA DOLORES ORTOLÁ ORTOLÁ; María Luisa Castelló; Maria C. Etchevers; Francisco José García-Mares; María D. Soriano
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Multidisciplinary Digital Publishing Institute
grade
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How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?

Journal of Texture Studies
2021-06 | Journal article
DOI: 10.1111/jtxs.12602
Contributors: María Luisa Castelló; Andrea Echevarrías; Susana Rubio‐Arraez; María Dolores Ortolá
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Crossref

Modeling of the soaking and drying stages for Senia‐type precooked rice

Cereal Chemistry
2021-05 | Journal article
DOI: 10.1002/cche.10425
Contributors: Mario Vendrell Calatayud; Diego Alcañiz Cosín; Ruth De los Reyes Cánovas; María Luisa Castelló Gómez; María Dolores Ortolá Ortolá
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CHALLENGE-BASED LEARNING APPLIED TO THE DESIGN AND EXPLANATION OF CERTAIN MASS TRANSFER UNIT OPERATIONS AGAINST A PANEL OF EXPERTS

2021-03 | Conference paper
DOI: 10.21125/inted.2021.0868
Contributors: María Luisa Castelló Gómez; Cristina Barrera Puigdollers; Lucía Seguí Gil; Ana Heredia Gutiérrez; Jorge García Hernández
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FROM ONSITE TO REMOTE PRACTICAL LEARNING IN FUNDAMENTALS OF BIOTECHNOLOGY PROCESSES ENGINEERING I COURSE

2021-03 | Conference paper
DOI: 10.21125/inted.2021.1958
Contributors: María Luisa Castelló Gómez; Ana Heredia Gutiérrez; Joaquim Calvo-Lerma; Andrea Asensio-Grau; Pedro José Fito
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Crossref

Moringa oleifera: An Unknown Crop in Developed Countries with Great Potential for Industry and Adapted to Climate Change

Foods
2020-12-24 | Journal article
DOI: 10.3390/foods10010031
Contributors: Carla Trigo; María Luisa Castelló; María Dolores Ortolá; Francisco José García-Mares; María Desamparados Soriano
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grade
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Cost-Effective Implementation of a Temperature Traceability System Based on Smart RFID Tags and IoT Services

Sensors
2020-02-20 | Journal article
DOI: 10.3390/s20041163
Contributors: Oscar Urbano; Angel Perles; Cesar Pedraza; Susana Rubio-Arraez; María Luisa Castelló; María Dolores Ortola; Ricardo Mercado
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grade
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From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products

Foods
2019-12-09 | Journal article
DOI: 10.3390/foods8120660
Part of ISSN: 2304-8158
Source: Self-asserted source
María Luisa Castelló

Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly

Journal of Food Quality
2018 | Journal article
DOI: 10.1155/2018/8412017
EID:

2-s2.0-85042494355
Contributors: Rubio-Arraez, S.; Benavent, C.; Ortolá, M.D.; Castelló, M.L.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Evaluation of strategies for preservation of microalgae Chlorella

Journal of Food Processing and Preservation
2018-02 | Journal article
DOI: 10.1111/jfpp.13518
Contributors: M. L. Castelló; G. Pariente; A. Andrés; M. D. Ortolá
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grade
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Acrylamide formation and quality properties of chitosan based batter formulations

Food Hydrocolloids
2017 | Journal article
DOI: 10.1016/j.foodhyd.2016.10.019
EID:

2-s2.0-85006257997
Contributors: Sansano, M.; Castelló, M.L.; Heredia, A.; Andrés, A.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Development of Lemon Marmalade Formulated with New Sweeteners (Isomaltulose and Tagatose): Effect on Antioxidant, Rheological and Optical Properties

Journal of Food Process Engineering
2017 | Journal article
DOI: 10.1111/jfpe.12371
EID:

2-s2.0-84961262725
Contributors: Rubio-Arraez, S.; Ferrer, C.; Capella, J.V.; Ortolá, M.D.; Castelló, M.L.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Influence of drying process and particle size of persimmon fibre on its physicochemical, antioxidant, hydration and emulsifying properties

Journal of Food Science and Technology
2017 | Journal article
DOI: 10.1007/s13197-017-2728-z
EID:

2-s2.0-85020521821
Contributors: Martínez-Las Heras, R.; Landines, E.F.; Heredia, A.; Castelló, M.L.; Andrés, A.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Effect of different drying methods on the phenolic, flavonoid and volatile compounds of Stevia rebaudiana leaves

Flavour and Fragrance Journal
2016 | Journal article
DOI: 10.1002/ffj.3298
EID:

2-s2.0-84956621092
Contributors: Periche, A.; Castelló, M.L.; Heredia, A.; Escriche, I.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Effect of replacing sucrose with tagatose and isomaltulose in Mandarin orange marmalade on rheology, colour, antioxidant activity, and sensory properties

Acta Alimentaria
2016 | Journal article
DOI: 10.1556/066.2016.45.3.12
EID:

2-s2.0-84983484179
Contributors: Rubio-Arraez, S.; Capella, J.V.; Ortola, M.D.; Castello, M.L.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Influence of preharvest treatments to reduce the seasonality of persimmon production on color, texture and antioxidant properties during storage

CYTA - Journal of Food
2016 | Journal article
DOI: 10.1080/19476337.2015.1113204
EID:

2-s2.0-84947936182
Contributors: Martínez-Las Heras, R.; Amigo-Sánchez, J.C.; Heredia, A.; Castelló, M.L.; Andrés, A.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners

Journal of Food Science and Technology
2016 | Journal article
DOI: 10.1007/s13197-016-2319-4
EID:

2-s2.0-84991000971
Contributors: Rubio-Arraez, S.; Capella, J.V.; Castelló, M.L.; Ortolá, M.D.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Protective effect of chitosan on acrylamide formation in model and batter systems

Food Hydrocolloids
2016 | Journal article
DOI: 10.1016/j.foodhyd.2016.03.017
EID:

2-s2.0-84961212351
Contributors: Sansano, M.; Castelló, M.L.; Heredia, A.; Andrés, A.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Stevia rebaudiana, Oligofructose and Isomaltulose as Sugar Replacers in Marshmallows: Stability and Antioxidant Properties

Journal of Food Processing and Preservation
2016 | Journal article
DOI: 10.1111/jfpp.12653
EID:

2-s2.0-84987792295
Contributors: Periche, Á.; Castelló, M.L.; Heredia, A.; Escriche, I.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Influence of calcium lactate and modified atmosphere on respiration rate, optical and mechanical properties of sliced persimmon

Food Science and Technology International
2015 | Journal article
DOI:

10.1177/1082013213507069

EID:

2-s2.0-84914141722
Contributors: Almela, C.; Castelló, M.L.; Tarrazó, J.; Ortolá, M.D.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves

Food Chemistry
2015 | Journal article
DOI:

10.1016/j.foodchem.2014.09.029

EID:

2-s2.0-84907211048
Contributors: Periche, A.; Castelló, M.L.; Heredia, A.; Escriche, I.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Influence of Extraction Methods on the Yield of Steviol Glycosides and Antioxidants in Stevia rebaudiana Extracts

Plant Foods for Human Nutrition
2015 | Journal article
DOI:

10.1007/s11130-015-0475-8

EID:

2-s2.0-84923850746
Contributors: Periche, A.; Castelló, M.L.; Heredia, A.; Escriche, I.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Influence of Healthy Sweeteners (Tagatose and Oligofructose) on the Physicochemical Characteristics of Orange Marmalade

Journal of Texture Studies
2015 | Journal article
DOI:

10.1111/jtxs.12127

EID:

2-s2.0-84929917089
Contributors: Rubio-Arraez, S.; Sahuquillo, S.; Capella, J.V.; Ortolá, M.D.; Castelló, M.L.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Kinetics of osmotic dehydration of orange slices using healthy sweeteners

International Food Research Journal
2015 | Journal article
EID:

2-s2.0-84939274519
Contributors: Rubio-Arraez, S.; Capella, J.V.; Ortolá, M.D.; Castelló, M.L.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Modelling osmotic dehydration of lemon slices using new sweeteners

International Journal of Food Science and Technology
2015 | Journal article
DOI:

10.1111/ijfs.12859

EID:

2-s2.0-84930392293
Contributors: Rubio-Arraez, S.; Capella, J.V.; Ortolá, M.D.; Castelló, M.L.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Potential use of isomaltulose to produce healthier marshmallows

LWT - Food Science and Technology
2015 | Journal article
DOI:

10.1016/j.lwt.2014.12.024

EID:

2-s2.0-84924073415
Contributors: Periche, A.; Heredia, A.; Escriche, I.; Andrés, A.; Castelló, M.L.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Effect of the application of thyme and lemon essential oils in packaging of minimally processed persimmon

International Food Research Journal
2014 | Journal article
EID:

2-s2.0-84922643367
Contributors: Almela, C.; Ortolá, M.D.; Tarrazó, J.; Castelló, M.L.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Evolution of mechanical and optical properties of French fries obtained by hot air-frying

LWT - Food Science and Technology
2014 | Journal article
DOI:

10.1016/j.lwt.2014.02.038

EID:

2-s2.0-84896546258
Contributors: Heredia, A.; Castelló, M.L.; Argüelles, A.; Andrés, A.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Influence of drying method and extraction variables on the antioxidant properties of persimmon leaves

Food Bioscience
2014 | Journal article
DOI:

10.1016/j.fbio.2014.01.002

EID:

2-s2.0-84901388862
Contributors: Martínez-Las Heras, R.; Heredia, A.; Castelló, M.L.; Andrés, A.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Influence of minimally processed grapes washing with lemon essential oil

International Food Research Journal
2014 | Journal article
EID:

2-s2.0-84907019496
Contributors: Almela, C.; Espert, M.; Ortola´, M.D.; Castello´, M.L.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Moisture sorption isotherms and isosteric heat of sorption of dry persimmon leaves

Food Bioscience
2014 | Journal article
DOI:

10.1016/j.fbio.2014.06.002

EID:

2-s2.0-84905496634
Contributors: Martínez-Las Heras, R.; Heredia, A.; Castelló, M.L.; Andrés, A.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Optical, mechanical and sensory properties of based-isomaltulose gummy confections

Food Bioscience
2014 | Journal article
DOI:

10.1016/j.fbio.2014.05.006

EID:

2-s2.0-84905495622
Contributors: Periche, A.; Heredia, A.; Escriche, I.; Andrés, A.; Castelló, M.L.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Washing of cut persimmon with thyme or lemon essential oils

Food Science and Technology International
2014 | Journal article
DOI:

10.1177/1082013213495865

EID:

2-s2.0-84911470817
Contributors: Almela, C.; Castelló, M.L.; Tarrazó, J.; Ortolá, M.D.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Erratum to: Mass Transfer and Volume Changes in French Fries During Air Frying (Food Bioprocess Technol, 10.1007/s11947-012-0861-2)

Food and Bioprocess Technology
2013 | Journal article
DOI:

10.1007/s11947-012-0904-8

EID:

2-s2.0-84880940705
Contributors: Andrés, A.; Arguelles, Á.; Castelló, M.L.; Heredia, A.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Mass Transfer and Volume Changes in French Fries During Air Frying

Food and Bioprocess Technology
2013 | Journal article
DOI:

10.1007/s11947-012-0861-2

EID:

2-s2.0-84880939817
Contributors: Andrés, A.; Arguelles, Á.; Castelló, M.L.; Heredia, A.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Development of hot-air dried cut persimmon

International Journal of Food Engineering
2011 | Journal article
DOI:

10.2202/1556-3758.2149

EID:

2-s2.0-80053531199
Contributors: Igual, M.; Castelló, M.L.; Roda, E.; Ortolá, M.D.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit

Food Chemistry
2011 | Journal article
DOI:

10.1016/j.foodchem.2011.03.023

EID:

2-s2.0-79955589618
Contributors: Castelló, M.L.; Heredia, A.; Domínguez, E.; Ortolá, M.D.; Tarrazó, J.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier

Some quality aspects of persimmon jam manufactured by osmotic dehydration without thermal treatment

International Journal of Food Engineering
2011 | Journal article
DOI:

10.2202/1556-3758.2150

EID:

2-s2.0-80053545170
Contributors: Igual, M.; Castelló, M.L.; Ortolá, M.D.; Andrés, A.
Source: Self-asserted source
María Luisa Castelló via Scopus - Elsevier
Items per page:
Page 1 of 2

Peer review (2 reviews for 1 publication/grant)

Review activity for Journal of Food Science and Technology. (2)
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