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Ana Curutchet

Observed names: A. Curutchet, Ana CURUTCHET, Ana Curuchet, Ana Curutchet González, CURUTCHET, ANA, CURUTCHET, Ana, Curutchet Ana, Curutchet, Ana
ORCID: 0000-0003-4767-5067
Observed ORCID: 0000-0003-4767-5067
OpenAlex ID: A5005439103
Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata)
2013 · Ana Curutchet, Eduardo Dellacassa, et al. · Food Chemistry · 74
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Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity
2019 · Camila TAGLIANI, Claudia PEREZ, et al. · Food Science and Technology · 55
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Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality
2019 · Josefina Moreno, Sonia Cozzano, et al. · Journal of Food and Nutrition Research · 46
Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre
2021 · Ana Curutchet, Julieta Trias, et al. · Foods · 37
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Blueberry by-product used as an ingredient in the development of functional cookies
2017 · Claudia Perez, Camila Tagliani, et al. · Food Science and Technology International · 30
Blueberry pomace as a source of antioxidant fibre in cookies: Consumer’s expectations and critical attributes for developing a new product
2019 · Ana Curutchet, Sonia Cozzano, et al. · Food Science and Technology International · 28
Use of mild irradiation doses to control pathogenic bacteria on meat trimmings for production of patties aiming at provoking minimal changes in quality attributes
2014 · Ma. de la Paz Xavier, Cecilia Dauber, et al. · Meat Science · 28
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Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products
2021 · Ana Curutchet, Maite Serantes, et al. · Foods · 25
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Upcycling fruit pomaces (orange, apple, and grape-wine): The impact of particle size on phenolic compounds’ bioaccessibility
2024 · Patricia Arcia, Ana Curutchet, et al. · Heliyon · 19
New functional ingredient from orange juice byproduct through a green extraction method
2019 · María Belén Gutiérrez Barrutia, Ana Curutchet, et al. · Journal of Food Processing and Preservation · 18
Influence of Expectations Created by Label on Consumers Acceptance of U ruguayan Low‐Fat Cheeses
2012 · P.L. Arcia, A. Curutchet, et al. · Journal of Sensory Studies · 17
Hybrid Yogurts: Exploring the Functional, Sensory and Nutritional Potential of Dairy-Plant Protein Combinations
2025 · María Paula Méndez-Galarraga, Ana Curutchet, et al. · Food Reviews International · 15
The future of hybrid foods: will consumers embrace dairy-plant blends?
2024 · Ana Curutchet, Patricia Arcia, et al. · International Journal of Food Science & Technology · 15
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Consumer Willingness to Pay for Food Products Enriched with Brewers’ Spent Grain: A Discrete Choice Experiment
2024 · Cinu Varghese, Patricia Arcia, et al. · Foods · 11
Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade
2023 · Ana Curutchet, Amparo Tárrega, et al. · CyTA - Journal of Food · 11
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Effect of Information on Consumers’ Response to Different Food Categories Enriched With Brewer’s Spent Grain
2022 · Ana Curutchet, Maite Serantes, et al. · Frontiers in Food Science and Technology · 11
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Towards halving food waste: A comparative study using orange juice by-product in dairy desserts
2023 · Perez-Pirotto Claudia, Hernando Isabel, et al. · Heliyon · 10
Brewer’s Spent Grain Used in Fiber-Enriched Burgers—Influence of Sustainability Information on Consumer Responses
2023 · Ana Curutchet, Patricia Arcia, et al. · Sustainability · 10
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Green extraction of rice bran proteins and full revaluation of the remaining by‐products
2021 · Mikaela Rajchman, María Belén Gutiérrez, et al. · Cereal Chemistry · 9
Microbiological and physical evaluation of nonfat set-type hybrid yogurts formulated with soy and rice proteins
2025 · María Paula Méndez-Galarraga, Ana Curutchet, et al. · Future Foods · 4
Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties
2023 · Claudia Perez-Pirotto, Isabel Hernando, et al. · Food Science and Technology International · 4
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Bagazo de cervecería como ingrediente en el desarrollo de panificados. Impacto del rotulado en la intención de compra y aceptabilidad
2018 · Patricia Lourdes Arcia Cabrera, Ana Curutchet, et al. · INNOTEC · 4
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Influencia de la transglutaminasa en el rendimiento de la producción de queso dambo uruguayo
2014 · Daniela Escobar, Patricia Arcia, et al. · INNOTEC · 4
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Beyond Taste: Unpacking Consumer Perceptions of Plant-Based Cheese Alternatives in Uruguay Through Sensory, Information, and Expectation Analysis
2026 · Cinu Varghese, Celina Sosa, et al. · Plant Foods for Human Nutrition · 2
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Understanding consumer liking for sustainable products: insights from EsSense25 and the Emotional Index
2025 · Maite Serantes Laforgue, Patricia Arcia, et al. · Future Foods · 2
Works count: 43
Citation count: 499
H-index: 13
I10-index: 18
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