Influence of the use of gum Arabic or OSA starch and the drying process on the quality of the fava bean (Vicia faba) pod flour

Authors: Camacho, María del Mar, Fernández-Vargas, Narcisa, García-Martínez, Eva, Martínez-Navarrete, Nuria ^⁎

Source: In Food Hydrocolloids for Health June 2025 7

Recycling of aluminium scrap into phase change materials for high-temperature storage applications: Thermophysical properties and microstructural characterisation

Authors: Villada, Carolina, Navarrete, Nuria, Rawson, Anthony, Kolbe, Matthias, Stahl, Veronika, Kraft, Werner, Kargl, Florian

Source: In Journal of Energy Storage 30 November 2023 72 Part E

Dried orange juice waste as a source of bioactive compounds

Authors: Galindo, Rosa Gabriela, Chiș, Maria Simona, Martínez-Navarrete, Nuria, Camacho, María del Mar

Source: British food journal. 124(12):4653-4665

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Copper-magnesium eutectic as phase change material for thermal storage applications: Thermophysical properties and compatibility

Authors: Villada, Carolina, Rawson, Anthony, Navarrete, Nuria, Kolbe, Matthias, Kargl, Florian

Source: In Journal of Energy Storage 25 August 2022 52 Part C

Influence of formulation on the quality and stability of a freeze-dried Mandarin product

Authors: Salvador, Ana, Camacho, María del Mar, Martínez-Navarrete, Nuria

Source: In Current Research in Food Science 2022 5:1047-1053

Convective heat transfer performance of thermal oil-based nanofluids in a high-temperature thermohydraulic loop

Authors: Gil-Font, Javier, Navarrete, Nuria, Cervantes, Estefanía, Mondragón, Rosa, Torró, Salvador F., Martínez-Cuenca, Raúl, Hernández, Leonor

Source: In International Journal of Thermal Sciences January 2022 171

Analytical solution of freeze-drying mathematical model based in Darcy's law: application to an orange juice-based cake

Authors: Uscanga-Ramos, Mariana Aziyadé, Lopez-Sanchez, Erik, Martínez-Navarrete, Nuria, García-Alvarado, Miguel Angel, Salgado-Cervantes, Marco Antonio

Source: CyTA: journal of food. 19(1):265-272

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Impact of freeze‐drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice

Authors: Uscanga, Mariana A., Salvador, Ana, Camacho, María del Mar, Martínez‐Navarrete, Nuria

Source: International journal of food science & technology. 56(10):5409-5416

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Quality of a powdered grapefruit product formulated with biopolymers obtained by freeze‐drying and spray‐drying

Authors: Egas‐Astudillo, Luis A., Martínez‐Navarrete, Nuria, Camacho, María del Mar

Source: Journal of food science. 86(6):2255-2263

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Effect of storage temperature on the crispness, colour and bioactive compounds of an orange snack obtained by freeze-drying

Authors: Silva-Espinoza, Marilú Andrea, Camacho, María del Mar, Martínez-Navarrete, Nuria

Source: British food journal. 123(6):2095-2106

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Impact of shelf temperature on a grapefruit puree temperature evolution during freeze‐drying

Authors: Egas‐Astudillo, Luis Alberto, Camacho, María del Mar, Martínez‐Navarrete, Nuria

Source: International journal of food science & technology. 56(1):413-419

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Impact of freeze‐drying conditions on the sensory perception of a freeze‐dried orange snack

Authors: Silva‐Espinoza, Marilú Andrea, Salvador, Ana, Camacho, María del Mar, Martínez‐Navarrete, Nuria

Source: Journal of the science of food and agriculture. 101(11):4585-4590

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Improving heat transfer of stabilised thermal oil-based tin nanofluids using biosurfactant and molecular layer deposition

Authors: Gil-Font, Javier, Hatte, Marie-Anne, Bailey, Maximilian R., Navarrete, Nuria, Ventura-Espinosa, Jorge, Goulas, Aristeidis, La Zara, Damiano, van Ommen, J. Ruud, Mondragón, Rosa, Hernández, Leonor

Source: In Applied Thermal Engineering September 2020 178

Use of different biopolymers as carriers for purposes of obtaining a freeze-dried orange snack

Authors: Silva-Espinoza, Marilu Andrea, Camacho, María del Mar, Martínez-Navarrete, Nuria

Source: In LWT June 2020 127

Influence of the production method on the thermophysical properties of high temperature molten salt-based nanofluids

Authors: Navarrete, Nuria, Hernández, Leonor, Vela, Antonio, Mondragón, Rosa

Source: In Journal of Molecular Liquids 15 March 2020 302

Improved thermal energy storage of nanoencapsulated phase change materials by atomic layer deposition

Authors: Navarrete, Nuria, La Zara, Damiano, Goulas, Aristeidis, Valdesueiro, David, Hernández, Leonor, van Ommen, J. Ruud, Mondragón, Rosa

Source: In Solar Energy Materials and Solar Cells March 2020 206

Development of dried functional foods: Stabilization of orange pulp powder by addition of biopolymers

Authors: Pacheco, Consuelo, García-Martínez, Eva, Moraga, Gemma, Piña, Juliana, Nazareno, Mónica A., Martínez-Navarrete, Nuria

Source: In Powder Technology 15 February 2020 362:11-16

Colloidal stability of molten salt –based nanofluids: Dynamic Light Scattering tests at high temperature conditions

Authors: Navarrete, Nuria, Gimeno-Furió, Alexandra, Forner-Escrig, Josep, Juliá, J. Enrique, Mondragón, Rosa

Source: In Powder Technology 15 June 2019 352:1-10

Stability of the physical properties, bioactive compounds and antioxidant capacity of spray-dried grapefruit powder

Authors: González, Freddy, García-Martínez, Eva, Camacho, María del Mar, Martínez-Navarrete, Nuria

Source: In Food Bioscience April 2019 28:74-82

Influence of an Orange Product Composition on the Characteristics of the Obtained Freeze-dried Cake and Powder as Related to Their Consumption Pattern

Authors: Uscanga, Mariana A., Camacho, María del Mar, Salgado, Marco A., Martínez-Navarrete, Nuria

Source: Food and bioprocess technology. 13(8):1368-1379

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