1. Application of cinnamon bark emulsions to protect strawberry jam from fungi. (May 2017) Authors: Ribes, Susana; Fuentes, Ana; Talens, Pau; Barat, Jose Manuel Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 78(2017) Page Start: 265 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilage. (15th January 2018) Authors: Ribes, Susana; Fuentes, Ana; Talens, Pau; Barat, Jose Manuel Journal: Food chemistry Issue: Volume 239(2018) Page Start: 704 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Developing a homogeneous texture dish by combining solid and liquid foodstuff matrices. (15th August 2022) Authors: Hernández, Sergio; Ribes, Susana; Verdú, Samuel; Barat, José M.; Talens, Pau; Grau, Raúl Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 166(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings. (15th October 2019) Authors: Ribes, Susana; Fuentes, Ana; Barat, Jose Manuel Journal: Food chemistry Issue: Volume 295(2019) Page Start: 630 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Efficient reduction in vegetative cells and spores of Bacillus subtilis by essential oil components‐coated silica filtering materials. Issue 6 (30th April 2021) Authors: Ribes, Susana; Ruiz‐Rico, María; Barat, José M. Journal: Journal of food science Issue: Volume 86:Issue 6(2021) Page Start: 2590 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Enhancing the antimicrobial activity of eugenol, carvacrol and vanillin immobilised on silica supports against Escherichia coli or Zygosaccharomyces rouxii in fruit juices by their binary combinations. (October 2019) Authors: Ribes, Susana; Ruiz-Rico, María; Pérez-Esteve, Édgar; Fuentes, Ana; Barat, José M. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 113(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Eugenol and thymol immobilised on mesoporous silica-based material as an innovative antifungal system: Application in strawberry jam. (November 2017) Authors: Ribes, Susana; Ruiz-Rico, María; Pérez-Esteve, Édgar; Fuentes, Ana; Talens, Pau; Martínez-Máñez, Ramón; Barat, José M. Journal: Food control Issue: Volume 81(2017:Nov.) Page Start: 181 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Food matrix impact on rheological and digestive properties of protein-enriched and texture-modified mushroom creams. (February 2023) Authors: Gallego, Marta; Ribes, Susana; Grau, Raúl; Talens, Pau Journal: Food hydrocolloids Issue: Volume 135(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Impact of chia seed mucilage on technological, sensory, and in vitro digestibility properties of a texture-modified puree. (February 2022) Authors: Ribes, Susana; Gallego, Marta; Barat, Jose M.; Grau, Raúl; Talens, Pau Journal: Journal of functional foods Issue: Volume 89(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Influence of emulsifier type on the antifungal activity of cinnamon leaf, lemon and bergamot oil nanoemulsions against Aspergillus niger. (March 2017) Authors: Ribes, Susana; Fuentes, Ana; Talens, Pau; Barat, Jose Manuel; Ferrari, Giovanna; Donsì, Francesco Journal: Food control Issue: Volume 73:Part B(2017) Page Start: 784 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗