| Printability and physicochemical properties of microalgae-enriched 3D-printed snacks ZN Uribe-Wandurraga, L Zhang, MWJ Noort, MAI Schutyser, ... Food and Bioprocess Technology 13, 2029-2042, 2020 | 70 | 2020 |
| Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks ZN Uribe-Wandurraga, M Igual, P García-Segovia, J Martínez-Monzó Food & function 10 (8), 4685-4692, 2019 | 45 | 2019 |
| Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies ZN Uribe-Wandurraga, M Igual, J Reino-Moyón, P García-Segovia, ... Food Biophysics 16, 27-39, 2021 | 41 | 2021 |
| In vitro bioaccessibility of minerals from microalgae-enriched cookies ZN Uribe-Wandurraga, M Igual, P García-Segovia, J Martínez-Monzó Food & function 11 (3), 2186-2194, 2020 | 36 | 2020 |
| Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks ZN Uribe-Wandurraga, M Igual, P García-Segovia, J Martínez-Monzó Food Science and Technology International 26 (8), 685-695, 2020 | 23 | 2020 |
| Microalgae fortification of low-fat oil-in-water food emulsions: an evaluation of the physicochemical and rheological properties ZN Uribe-Wandurraga, I Martínez-Sánchez, C Savall, P García-Segovia, ... Journal of Food Science and Technology 58, 3701-3711, 2021 | 12 | 2021 |
| Microalgae-enriched breadsticks: Analysis for vitamin C, carotenoids, and chlorophyll a M Igual, ZN Uribe-Wandurraga, P García-Segovia, J Martínez-Monzó Food Science and Technology International 28 (1), 26-31, 2022 | 9 | 2022 |
| Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties ZN Uribe-Wandurraga, M Bravo-Villar, M Igual, C Savall, ... European Food Research and Technology 247 (10), 2565-2578, 2021 | 7 | 2021 |
| Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability ZN Uribe-Wandurraga, M Igual, R Guallar-de Rufino, C Savall, ... International Journal of Gastronomy and Food Science 26, 100424, 2021 | 6 | 2021 |
| Microalgae as novel ingredients for the formulation of food products ZN Uribe Wandurraga Universitat Politècnica de València, 2021 | | 2021 |
| Aplicación en carne de pollo de un bioconservante obtenido a partir de starters cárnicos ZN Uribe Wandurraga Universitat Politècnica de València, 2015 | | 2015 |
| Usage of later-consumption foam polystyrene as an additive on piroxiline lacquer-like paints ZN Uribe-Wandurraga, DY Pachón-Suárez Universidad Industrial de Santander, 2008 | | 2008 |
