| Effects of different doses of resveratrol on body fat and serum parameters in rats fed a hypercaloric diet MT Macarulla, G Alberdi, S Gómez, I Tueros, C Bald, VM Rodríguez, ... Journal of physiology and biochemistry 65 (4), 369-376, 2009 | 144 | 2009 |
| A new QSAR model, for angiotensin I-converting enzyme inhibitory oligopeptides I Sagardia, RH Roa-Ureta, C Bald Food chemistry 136 (3-4), 1370-1376, 2013 | 71 | 2013 |
| New advances in the integrated management of food processing by-products in Europe: sustainable exploitation of fruit and cereal processing by-products with the production of … F Fava, G Zanaroli, L Vannini, E Guerzoni, A Bordoni, D Viaggi, ... New biotechnology 30 (6), 647-655, 2013 | 62 | 2013 |
| Quantitative structure–activity relationship based screening of bioactive peptides identified in ripened cheese I Sagardia, I Iloro, F Elortza, C Bald International Dairy Journal 33 (2), 184-190, 2013 | 43 | 2013 |
| Effect of fibre-enriched orange juice on postprandial glycaemic response and satiety in healthy individuals: An acute, randomised, placebo-controlled, double-blind, crossover study N Bosch-Sierra, R Marqués-Cardete, A Gurrea-Martínez, ... Nutrients 11 (12), 3014, 2019 | 22 | 2019 |
| What to do with unwanted catches: Valorisation options and selection strategies B Iñarra, C Bald, M Cebrián, LT Antelo, A Franco-Uría, JA Vázquez, ... The European Landing Obligation, 333-359, 2019 | 21 | 2019 |
| Frescura del pescado: guía visual para su evaluación sensorial MC Abaroa, B Pérez-Villarreal, A González de Zárate, X Aboitiz, C Bald, ... Madrid, Azti-Tecnalia, 69p, 2008 | 16 | 2008 |
| Techno-economic assessment of a biorefinery plant for extracted olive pomace valorization M Orive, M Cebrián, J Amayra, J Zufía, C Bald Process Safety and Environmental Protection 147, 924-931, 2021 | 15 | 2021 |
| Valorisation of Brewer’s Spent Yeasts’ Hydrolysates as High-Value Bioactive Molecules D San Martin, J Ibarruri, B Iñarra, N Luengo, J Ferrer, C Alvarez-Ossorio, ... Sustainability 13 (12), 6520, 2021 | 15 | 2021 |
| Guía para la valorización de subproductos de la acuicultura B Iñarra, C Bald, D San Martín, M Orive, M Cebrián, J Zufía AZTI, Derio, 1-44, 2018 | 13 | 2018 |
| Composition and Techno-functional Properties of Grape Seed Flour Protein Extracts C Alvarez-Ossorio, M Orive, E Sanmartín, S Alvarez-Sabatel, J Labidi, ... ACS Food Science & Technology, 2022 | 12 | 2022 |
| Principles for developing a safe and sustainable valorisation of food waste for animal feed: second generation feedstuff D San Martin, C Bald, M Cebrian, B Iñarra, M Orive, S Ramos, J Zufía Handbook of famine, starvation, and nutrient deprivation. From Biology to …, 2018 | 10 | 2018 |
| Production of Bioactive Peptides from Hake By-Catches: Optimization and Scale-Up of Enzymatic Hydrolysis Process JZJI Bruno Iñarra * , Carlos Bald , Monica Gutierrez , David San Martin Marine Drugs, 552, 2023 | 7 | 2023 |
| Integrated biorefinery process for olive pomace valorisation M Orive, M Cebrián, J Amayra, J Zufía, C Bald Biomass and Bioenergy 149, 106079, 2021 | 7 | 2021 |
| Validation of traceability in the seafood production chain B Pèrez-Villarreal, F Amàrita, C Bald, MA Pardo, I Sagardia Improving seafood products for the consumer, 539-566, 2008 | 7 | 2008 |
| Frescura del pescado MC Abaroa, B Pérez-Villarreal, A González de Zárate, X Aboitiz, C Bald, ... Guía visual para su evaluación sensorial. Sukarrieta, AZTI-Tecnalia, 2008 | 6 | 2008 |
| Evaluation of unavoidable unwanted catches valorisation options: The Bay of Biscay case study B Iñarra, C Bald, M Cebrián, I Peral, R Llorente, J Zufía Marine Policy 116, 103680, 2020 | 4 | 2020 |
| From waste products to raw materials for the development of new foods A Gómez, R López, A Esturo, C Bald, I Tueros, C Talens, C Raynaud Proceedings of the Institution of Civil Engineers-Waste and Resource …, 2015 | 4 | 2015 |
| Enzymatic processes for the production of food ingredients from food processing by-products P Jauregi, C Alvarez-Ossorio, C Bald, J Ibarruri, B Iñarra, D San Martin, ... Value-Addition in Food Products and Processing Through Enzyme Technology, 83-100, 2022 | 3 | 2022 |
| DIC intensification of the mechanical extraction of lipids by pressing I Pérez, C Bald, ÍM de Marañón, K Allaf Instant Controlled Pressure Drop (DIC) in Food Processing, 163-176, 2014 | 3 | 2014 |
Clara Talens (ORCID:0000-0003-390...AZTI (ROR 00jgbqj86)Verified email at azti.es
