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Leyre Urtasun
Observed names:
L. Urtasun,
Leyre Urtasun Del Castillo,
Leyre Urtasun del Castillo
Institution:
National Centre for Technology and Food Safety
Observed institutions:
Universidad de Zaragoza,
National Centre for Technology and Food Safety,
Navarre Institute of Health Research,
Universidad de Navarra
ORCID:
0000-0001-8999-0669
Observed ORCID:
0000-0001-8999-0669
OpenAlex ID:
A5008681714
Impact of sourdough on sensory properties and consumers' preference of gluten-free breads enriched with teff flour
2015
·
Eva Campo
, Lis del Arco
, et al.
·
Journal of Cereal Science
·
118
In vitro and in vivo assessment of the glycemic index of bakery products: influence of the reformulation of ingredients
2011
·
A. Ferrer-Mairal
, C. Peñalva-Lapuente
, et al.
·
European Journal of Nutrition
·
84
Exploring Tools for Designing Dysphagia-Friendly Foods: A Review
2021
·
Larisa Giura
, Leyre Urtasun
, et al.
·
Foods
·
72
PDF
Comparison between the use of hydrocolloids (xanthan gum) and high-pressure processing to obtain a texture-modified puree for dysphagia
2023
·
Larisa Giura
, Leyre Urtasun
, et al.
·
Food Research International
·
31
Printable formulations of protein and Chlorella vulgaris enriched vegetable puree for dysphagia diet
2024
·
Larisa Giura
, Leyre Urtasun
, et al.
·
Algal Research
·
25
Effect of freezing on the rheological characteristics of protein enriched vegetable puree containing different hydrocolloids for dysphagia diets
2022
·
Larisa Giura
, Leyre Urtasun
, et al.
·
LWT
·
20
PDF
Hyperspectral imaging as a non-destructive technique for estimating the nutritional value of food
2024
·
Juan-Jesús Marín-Méndez
, Paula Luri Esplandiú
, et al.
·
Current Research in Food Science
·
16
Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet
2023
·
Larisa Giura
, Leyre Urtasun
, et al.
·
Foods
·
10
PDF
Switching Mediterranean Consumers to Mediterranean Sustainable Healthy Dietary Patterns (SWITCHtoHEALTHY): Study Protocol of a Multicentric and Multi-Cultural Family-Based Nutritional Intervention Study
2024
·
Lorena Calderón-Pérez
, Alícia Domingo
, et al.
·
Nutrients
·
8
PDF
Correction to: In vitro and in vivo assessment of the glycemic index of bakery products: influence of the reformulation of ingredients
2021
·
A. Ferrer-Mairal
, C. Peñalva-Lapuente
, et al.
·
European Journal of Nutrition
·
4
PDF
A Sensory Method to Evaluate Food Texture for Oropharyngeal Dysphagia by Emulating Oral Tasks
2026
·
Jaime Paniagua
, María Teresa Murillo‐Arbizu
, et al.
·
Journal of Texture Studies
·
2
Textural Classification of Commercial Foodstuffs for Dysphagia Using Back-Extrusion Test
2025
·
María Teresa Murillo-Arbizu
, Leyre Urtasun del Castillo
, et al.
·
Foods
·
1
PDF
Use of HPP as an Alternative to Hydrocolloids to Develop Dysphagia Foods
2024
·
L. Giura
, L. Urtasun
, et al.
·
Springer Proceedings in Materials
·
1
Mimetizar las características nutricionales y sensoriales: el reto de la "nueva ola" de proteínas alternativas
2021
·
Leyre Urtasun del Castillo
·
Tecnoalimen: tecnología alimentaria y packaging
Estrategias para la mejora sensorial y nutricional de matrices sin gluten mediante la incorporación de ingredientes funcionales
2016
·
Leyre Urtasun del Castillo
·
Dialnet (Universidad de la Rioja)
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Works count:
15
Citation count:
391
H-index:
8
I10-index:
8
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