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ResearcherID: C-7013-2016
Scopus Author ID: 7005659403

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Works (41)

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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Functional Ingredients from Food Waste and By-Products: Processing Technologies, Functional Characteristics and Value-Added Applications

Foods
2025-02-28 | Journal article
DOI: 10.3390/foods14050847
Contributors: Lucía Seguí; Cristina Barrera
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An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products

Foods
2025-01-07 | Journal article
DOI: 10.3390/foods14020153
Contributors: Laís Benvenutti; Fernanda Moreira Moura; Gabriela Zanghelini; Cristina Barrera; Lucía Seguí; Acácio Antonio Ferreira Zielinski
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Bio-Products Obtained from Broccoli and Cabbage Wastes Are Proposed as Functional Food Ingredients and Bioherbicides for Sustainable Weed Management

Sustainability
2025-01-02 | Journal article
DOI: 10.3390/su17010282
Contributors: Claudia Bas-Bellver; Nieves Melero-Carnero; David López-González; Cristina Barrera; Mercedes Verdeguer; Lucía Seguí
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White cabbage waste powder improves gluten-free rice-based breadsticks functional and nutritional characteristics

LWT
2024-11 | Journal article
DOI: 10.1016/j.lwt.2024.117008
Contributors: C. Bas-Bellver; C. Barrera; N. Betoret; L. Seguí; J. Harasym
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Impact of Thermophysical and Biological Pretreatments on Antioxidant Properties and Phenolic Profile of Broccoli Stem Products

Foods
2024-11-10 | Journal article
DOI: 10.3390/foods13223585
Contributors: Claudia Bas-Bellver; Cristina Barrera; Lucía Seguí
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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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EXPLORING THE IMPACT OF ACADEMIC LEVEL ON THE EFFICACY OF DEBATE AS AN ACTIVE LEARNING TOOL IN FOOD SCIENCE AND TECHNOLOGY EDUCATION

2024-07 | Conference paper
DOI: 10.21125/edulearn.2024.1703
Contributors: Noelia Betoret; Inmaculada Fita; Cristina Barrera
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IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins

Foods
2024-04-24 | Journal article
DOI: 10.3390/foods13091312
Contributors: Claudia Bas-Bellver; Cristina Barrera; Noelia Betoret; Lucía Seguí; Joanna Harasym
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Physicochemical, Technological and Functional Properties of Upcycled Vegetable Waste Ingredients as Affected by Processing and Storage

Plant Foods for Human Nutrition
2023-12 | Journal article
DOI: 10.1007/s11130-023-01114-1
Contributors: Claudia Bas-Bellver; Cristina Barrera; Noelia Betoret; Lucía Seguí
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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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Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients

Foods
2023-09-22 | Journal article
DOI: 10.3390/foods12193526
Contributors: Claudia Bas-Bellver; Cristina Barrera; Noelia Betoret; Lucía Seguí
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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
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Integral Recovery of Almond Bagasse through Dehydration: Physico-Chemical and Technological Properties and Hot Air-Drying Modelling

Sustainability
2023-07-07 | Journal article
DOI: 10.3390/su151310704
Contributors: Stevens Duarte; Ester Betoret; Cristina Barrera; Lucía Seguí; Noelia Betoret
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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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Effect of Processing and In Vitro Digestion on Bioactive Constituents of Powdered IV Range Carrot (Daucus carota, L.) Wastes

Foods
2023-02-07 | Journal article
DOI: 10.3390/foods12040731
Contributors: Claudia Bas-Bellver; Cristina Barrera; Noelia Betoret; Lucía Seguí
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Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products

Foods
2022-11-16 | Journal article
DOI: 10.3390/foods11223663
Contributors: Claudia Bas-Bellver; Cristina Barrera; Noelia Betoret; Lucía Seguí
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grade
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Fermentation of Clementine Juice with Lactobacillus salivarius spp. salivarius CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life

Fermentation
2022-11-15 | Journal article
DOI: 10.3390/fermentation8110642
Contributors: Cristina Gabriela Burca-Busaga; Noelia Betoret; Lucía Seguí; Cristina Barrera
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Effects of Processing and Storage Conditions on Functional Properties of Powdered Blueberry Pomace

Sustainability
2022-02 | Journal article | Author
DOI: 10.3390/su14031839
Contributors: Laura Calabuig-Jiménez; Leidy Indira Hinestroza-Córdoba; Cristina Barrera; Lucía Seguí Gil; Noelia Betoret
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Multidisciplinary Digital Publishing Institute
grade
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Education for innovation and entrepreneurship in the food system: the Erasmus+ BoostEdu approach and results

Current Opinion in Food Science
2021-12 | Journal article
DOI: 10.1016/j.cofs.2021.06.001
Contributors: Davide Viaggi; Cristina Barrera; María Luisa Castelló; Marco Dalla Rosa; Ana Heredia; Timothy J. Hobley; Christoph F. Knöbl; Valentina C. Materia; Sunny Mosangzi Xu; Gergana Romanova et al.
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Fermentation of Lulo Juice with Lactobacillus reuteri CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion

Applied Sciences
2021-11-18 | Journal article
DOI: 10.3390/app112210909
Contributors: Leidy Indira Hinestroza-Córdoba; Ester Betoret; Lucía Seguí; Cristina Barrera; Noelia Betoret
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Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization

Foods
2021-09-12 | Journal article
DOI: 10.3390/foods10092155
Contributors: Cristina Gabriela Burca-Busaga; Noelia Betoret; Lucía Seguí; Jorge García-Hernández; Manuel Hernández; Cristina Barrera
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grade
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Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.)

Foods
2021-04-09 | Journal article
DOI: 10.3390/foods10040817
Contributors: Leidy Indira Hinestroza-Córdoba; Cristina Barrera; Lucía Seguí; Noelia Betoret
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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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Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization

Microorganisms
2020-07-22 | Journal article
DOI: 10.3390/microorganisms8081095
Contributors: Cristina Gabriela Burca-Busaga; Noelia Betoret; Lucía Seguí; Ester Betoret; Cristina Barrera
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grade
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High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

Molecules
2020-07-21 | Journal article
DOI: 10.3390/molecules25143305
Contributors: José Mesa; Leidy Indira Hinestroza-Córdoba; Cristina Barrera; Lucía Seguí; Ester Betoret; Noelia Betoret
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grade
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High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

2020-07-03 | Other
DOI: 10.20944/preprints202007.0020.v1
Contributors: José Mesa; Leidy Indira Hinestroza-Córdoba; Cristina Barrera; Lucía Seguí; Ester Betoret; Noelia Betoret
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Crossref

Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient

Foods
2020-06-02 | Journal article
DOI: 10.3390/foods9060723
Contributors: Leidy Indira Hinestroza-Córdoba; Stevens Duarte Serna; Lucía Seguí; Cristina Barrera; Noelia Betoret
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Crossref

Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry

Sustainability
2020-02-11 | Journal article
DOI: 10.3390/su12041284
Contributors: Claudia Bas-Bellver; Cristina Barrera; Noelia Betoret; Lucía Seguí
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Crossref

Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation

International Journal of Food Science & Technology
2019-06 | Journal article
DOI: 10.1111/ijfs.14116
Contributors: Cristina Barrera; Cristina Burca; Ester Betoret; Jorge García‐Hernández; Manuel Hernández; Noelia Betoret
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Crossref

No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori

Journal of Food Engineering
2012 | Journal article
DOI: 10.1016/j.jfoodeng.2011.04.027
WOSUID:

WOS:000301273300019
Contributors: Betoret, E.; Betoret, N.; Arilla, A.; Bennar, M.; Barrera, C.; Codoner, P.; Fito, P.
Source: Self-asserted source
Cristina Barrera via ResearcherID

Effect of osmotic dehydration on the stabilization of calcium-fortified apple slices (var. Granny Smith): Influence of operating variables on process kinetics and compositional changes

Journal of Food Engineering
2009 | Journal article
DOI: 10.1016/j.jfoodeng.2008.12.034
WOSUID:

WOS:000264666800009
Contributors: Barrera, C.; Betoret, N.; Corell, P.; Fito, P.
Source: Self-asserted source
Cristina Barrera via ResearcherID

Influence of process variables on colour changes, carotenoids retention and cellular tissue alteration of cherry tomato during osmotic dehydration

Journal of Food Composition and Analysis
2009 | Journal article
DOI: 10.1016/j.jfca.2008.11.018
WOSUID:

WOS:000267568100004
Contributors: Heredia, A.; Peinado, I.; Barrera, C.; Andres Grau, A.
Source: Self-asserted source
Cristina Barrera via ResearcherID

Application of SAFES (systematic approach to food engineering systems) methodology to apple candying

Journal of Food Engineering
2007 | Journal article
DOI: 10.1016/j.jfoodeng.2007.02.034
WOSUID:

WOS:000248695600010
Contributors: Barrera, C.; Betoret, N.; Heredia, A.; Fito, P.
Source: Self-asserted source
Cristina Barrera via ResearcherID

Application of SAFES (systematic approach to food engineering systems) methodology to French fries manufacture

Journal of Food Engineering
2007 | Journal article
DOI: 10.1016/j.jfoodeng.2007.02.019
WOSUID:

WOS:000248695600011
Contributors: Barrera, C.; Chenoll, C.; Andres, A.; Fito, P.
Source: Self-asserted source
Cristina Barrera via ResearcherID

Changes in apple liquid phase concentration throughout equilibrium in osmotic dehydration

Journal of Food Science
2007 | Journal article
DOI: 10.1111/j.1750-3841.2006.00266.x
WOSUID:

WOS:000245079900019
Contributors: Barat, J. M.; Barrera, C.; Frias, J. M.; Fito, P.
Source: Self-asserted source
Cristina Barrera via ResearcherID

Drying of cherry tomato by a combination of different dehydration techniques. Comparison of kinetics and other related properties

Journal of Food Engineering
2007 | Journal article
DOI: 10.1016/j.jfoodeng.2006.04.056
WOSUID:

WOS:000243043600012
Contributors: Heredia, A.; Barrera, C.; Andres, A.
Source: Self-asserted source
Cristina Barrera via ResearcherID

Practical application of the SAFES (systematic approach to food engineering systems) methodology to the breadmaking process

Journal of Food Engineering
2007 | Journal article
DOI: 10.1016/j.jfoodeng.2007.02.021
WOSUID:

WOS:000248695600013
Contributors: Segui, L.; Barrera, C.; Oliver, L.; Fito, P.
Source: Self-asserted source
Cristina Barrera via ResearcherID

Ca2+ and Fe2+ influence on the osmotic dehydration kinetics of apple slices (var. Granny Smith)

Journal of Food Engineering
2004 | Journal article
DOI: 10.1016/j.jfoodeng.2003.10.016
WOSUID:

WOS:000221898000002
Contributors: Barrera, C; Betoret, N; Fito, P
Source: Self-asserted source
Cristina Barrera via ResearcherID

Pineapple candying at mild temperature by applying vacuum impregnation

Journal of Food Science
2002 | Journal article
DOI: 10.1111/j.1365-2621.2002.tb08857.x
WOSUID:

WOS:000179254300040
Contributors: Barat, JM; Talens, P; Barrera, C; Chiralt, A; Fito, P
Source: Self-asserted source
Cristina Barrera via ResearcherID

Peer review (13 reviews for 4 publications/grants)

Review activity for Food and bioprocess technology. (5)
Review activity for Food chemistry (1)
Review activity for Heliyon. (4)
Review activity for Trends in food science & technology. (3)
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