Ana Beltran Sanahuja

Profesor Ayudante Doctor

Universidad de Alicante

Spain

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About

Professor Ana Beltran Sanahuja is an Assistant Professor at the University of Alicante, Spain. Her research encompasses the sensory attributes and chemical analysis of food products, with recent contributions focusing on the quality of Spanish cured cheeses, the analysis of phenolic compounds in olive oils, and the development of innovative packaging materials. She is particularly interested in optimizing extraction methods for various food components and exploring the potential of by-products from industrial processes.

Articles (11)

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2023

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2023

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2022

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2022

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2021

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2021

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2021

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2021

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2021

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2021

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2021

Collaborators (7)

Esther Sendra

Profesor Titular de Universidad

Universidad Miguel Hernández de Elche

SPAIN

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Raquel Sánchez-Romero

Universidad de Alicante

SPAIN

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José-Luis Todolí-Torró

Universidad de Alicante

SPAIN

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Soledad Prats Moya

Universidad de Alicante

SPAIN

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Marina Cano-Lamadrid

Universidad Politécnica de Cartagena

SPAIN

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Salvador E. Maestre

Profesor Titular de Universidad

Universidad de Alicante

SPAIN

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ARANTZAZU VALDÉS GARCÍA

Universidad de Alicante

SPAIN

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Ana Beltran Sanahuja

Research Interests

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About

Articles (11)

Application of Dispersive Liquid–Liquid Aerosol Phase Extraction to the Analysis of Total and Individual Phenolic Compounds in Fried Extra Virgin Olive Oils

Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes’ Milk Cheeses: Insights into Cheese Quality Figures

Oxygen Scavenger and Antioxidant LDPE/EVOH/PET-Based Films Containing β-Carotene Intended for Fried Peanuts (Arachis hypogaea L.) Packaging: Pilot Scale Processing and Validation Studies

Optimization and validation of a simplified methodology for simultaneous extraction of fatty acids and tocopherol homologues in peanuts

Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification

Double-Function Oxygen Scavenger and Aromatic Food Packaging Films Based on LDPE/Polybutadiene and Peanut Aroma

Variability of Chemical Profile in Almonds (Prunus dulcis) of Different Cultivars and Origins

Potential of Industrial Pineapple (Ananas comosus (L.) Merrill) By-Products as Aromatic and Antioxidant Sources

Optimization of Volatile Compounds Extraction from Industrial Celery (Apium graveolens) By-Products by Using Response Surface Methodology and Study of Their Potential as Antioxidant Sources

Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Helianthus annuus) under Normal and Accelerated Storage Conditions

New Trends in the Use of Volatile Compounds in Food Packaging

Collaborators (7)

Esther Sendra

Raquel Sánchez-Romero

José-Luis Todolí-Torró

Soledad Prats Moya

Marina Cano-Lamadrid

Salvador E. Maestre

ARANTZAZU VALDÉS GARCÍA

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