ESTEFANÍA VALERO-CASES

Profesora Ayudante Doctor

Universidad Miguel Hernández de Elche Departamento de Tecnología Agroalimentaria

Spain

Research Interests

Explore related searches

Professors in Spain Professors in Food Science Food Science professors in Spain

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Estefanía Valero-Cases is an Assistant Professor at Universidad Miguel Hernández de Elche, Spain. Her research primarily focuses on the development and analysis of functional beverages, including synbiotic vegan drinks, probiotic beverages for specific dietary needs, and the bioactive properties of saffron. Recent publications explore the effects of fermentation on juice beverages, the antioxidant properties of flowers, and the technological quality of bread with chia and flaxseed mucilages.

Articles (8)

Year:

2025

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2020

Year:

2020

Collaborators (6)

Maria Rosário Bronze

Universidade de Aveiro

PORTUGAL

View details

Marino B. Arnao

Universidad de Murcia

SPAIN

View details

Ana Teresa Serra

Head of Area

Instituto de Biologia Experimental e Tecnológica

PORTUGAL

View details

Débora Cerdá-Bernad

Professor of laboratory practices on Degree in Food Science and Technology and on Degree in Agri-food and Agroambiental Engineering

Miguel Hernandez University

SPAIN

View details

MARIA JOSE FRUTOS FERNANDEZ

Full Professor

Universidad Miguel Hernandez de Elche - Campus De Orihuela

SPAIN

View details

Francisco Tomas-Barberan

Research Professor; Research Group Head

Consejo Superior de Investigaciones Cientificas

SPAIN

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

ESTEFANÍA VALERO-CASES

Research Interests

Explore related searches

Contact this professor

About

Articles (8)

Impact of Lactobacillus rhamnosus fermentation and blending strategy on the biochemical and aroma profile of pomegranate juice beverages

Development of synbiotic vegan beverages: probiotic viability, sensory profile, consumers' acceptance and functional stability

Saffron against Neuro-Cognitive Disorders: An Overview of Its Main Bioactive Compounds, Their Metabolic Fate and Potential Mechanisms of Neurological Protection

Novel Insight into the Volatile Profile and Antioxidant Properties of Crocus sativus L. Flowers

Saffron bioactives crocin, crocetin and safranal: effect on oxidative stress and mechanisms of action

Probiotic red quinoa drinks for celiacs and lactose intolerant people: study of functional, physicochemical and probiotic properties during fermentation and gastrointestinal digestion

Influência das mucilagens de sementes de chia (Salvia hispanica L.) e linhaça marrom (Linum usitatissimum L.) na qualidade tecnológica de pães

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

Collaborators (6)

Maria Rosário Bronze

Marino B. Arnao

Ana Teresa Serra

Débora Cerdá-Bernad

MARIA JOSE FRUTOS FERNANDEZ

Francisco Tomas-Barberan

Make your next move.