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Natalia P. Vidal

Observed names: N. Prieto Vidal, Natalia P Vidal, Natalia Prieto Vidal, Vidal, Natalia P
ORCID: 0000-0002-3527-1471
Observed ORCID: 0000-0002-3527-1471
OpenAlex ID: A5066567794
The use of XLSTAT in conducting principal component analysis (PCA) when evaluating the relationships between sensory and quality attributes in grilled foods
2020 · Natalia P. Vidal, Charles F. Manful, et al. · MethodsX · 131
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Hemp (Cannabis sativa L.) protein concentrates from wet and dry industrial fractionation: Molecular properties, nutritional composition, and anisotropic structuring
2022 · Farzaneh Nasrollahzadeh, Laura Roman, et al. · Food Hydrocolloids · 97
Targeting Modified Lipids during Routine Lipidomics Analysis using HILIC and C30 Reverse Phase Liquid Chromatography coupled to Mass Spectrometry
2019 · Thu Huong Pham, Muhammad Zaeem, et al. · Scientific Reports · 83
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The Effects of Cold Saponification on the Unsaponified Fatty Acid Composition and Sensory Perception of Commercial Natural Herbal Soaps
2018 · Natalia Prieto Vidal, Oludoyin Adeseun Adigun, et al. · Molecules · 76
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Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida)
2020 · Laura Roman, Mengmeng Guo, et al. · Food Hydrocolloids · 75
Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking
2022 · Natalia P. Vidal, Laura Roman, et al. · Innovative Food Science & Emerging Technologies · 68
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Novel unfiltered beer-based marinades to improve the nutritional quality, safety, and sensory perception of grilled ruminant meats
2019 · Natalia P. Vidal, Charles Manful, et al. · Food Chemistry · 68
Quality of farmed and wild sea bass lipids studied by 1H NMR: Usefulness of this technique for differentiation on a qualitative and a quantitative basis
2012 · Natalia P. Vidal, Maria J. Manzanos, et al. · Food Chemistry · 66
Preparation and characterization of self-standing biofilms from compatible pectin/starch blends: Effect of pectin structure
2023 · Wenqiang Bai, Natalia P. Vidal, et al. · International Journal of Biological Macromolecules · 57
Moose and Caribou as Novel Sources of Functional Lipids: Fatty Acid Esters of Hydroxy Fatty Acids, Diglycerides and Monoacetyldiglycerides
2019 · Thu Huong Pham, Natalia P. Vidal, et al. · Molecules · 56
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Farmed and wild sea bass (Dicentrarchus labrax) volatile metabolites: a comparative study by SPME‐GC/MS
2015 · Natalia P Vidal, María J Manzanos, et al. · Journal of the Science of Food and Agriculture · 54
Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids
2020 · Ronan Lordan, Natalia P. Vidal, et al. · Food Chemistry · 50
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Effects of pH and Temperature on Water under Pressurized Conditions in the Extraction of Nutraceuticals from Chaga (Inonotus obliquus) Mushroom
2021 · Ibrahim M. Abu-Reidah, Amber Critch, et al. · Antioxidants · 36
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Organocatalytic acetylation of pea starch: Effect of alkanoyl and tartaryl groups on starch acetate performance
2022 · Natalia P. Vidal, Wenqiang Bai, et al. · Carbohydrate Polymers · 33
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Cellular lipids and protein alteration during biodegradation of expanded polystyrene by mealworm larvae under different feeding conditions
2022 · E.D. Tsochatzis, I.E. Berggreen, et al. · Chemosphere · 32
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The use of natural media amendments to produce kale enhanced with functional lipids in controlled environment production system
2018 · Natalia P. Vidal, Huong T. Pham, et al. · Scientific Reports · 28
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Development and assessment of GC/MS and HPAEC/PAD methodologies for the quantification of α-galacto-oligosaccharides (GOS) in dry beans (Phaseolus vulgaris)
2021 · Joana Pico, Natalia P. Vidal, et al. · Food Chemistry · 27
Fourier transform infrared spectroscopy as a tool to study farmed and wild sea bass lipid composition
2013 · Natalia P Vidal, Encarnación Goicoechea, et al. · Journal of the Science of Food and Agriculture · 27
Unfiltered beer based marinades reduced exposure to carcinogens and suppressed conjugated fatty acid oxidation in grilled meats
2019 · Charles F. Manful, Natalia P. Vidal, et al. · Food Control · 24
Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by 1H NMR
2016 · Natalia P. Vidal, Gianfranco Picone, et al. · Food Research International · 24
Assessing unfiltered beer-based marinades effects on ether and ester linked phosphatidylcholines and phosphatidylethanolamines in grilled beef and moose meat
2020 · Charles F. Manful, Thu H. Pham, et al. · Meat Science · 21
1H NMR study of the changes in brine‐ and dry‐salted sea bass lipids under thermo‐oxidative conditions: Both salting methods reduce oxidative stability
2014 · Natalia P. Vidal, Encarnación Goicoechea, et al. · European Journal of Lipid Science and Technology · 20
Quality and chemical stability of long-term stored soy, canola, and sunflower cold-pressed cake lipids before and after thermomechanical processing: A 1H NMR study
2022 · Natalia P. Vidal, Jamshid Rahimi, et al. · LWT · 19
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Application of solvent pH under pressurized conditions using accelerated solvent extraction and green solvents to extract phytonutrients from wild berries
2021 · Amanda Rajakaruna, Charles F. Manful, et al. · Food Bioscience · 19
Unraveling the neutral and polar lipidome of Nordic brown macroalgae: A sustainable source of functional lipids
2024 · Thu H. Pham, Raymond Thomas, et al. · Food Chemistry · 18
Works count: 47
Citation count: 1,346
H-index: 21
I10-index: 30
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