Idoia Codina-Torrella

Affiliated professor

Universitat Oberta de Catalunya Biblioteca Virtual

Spain

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Idoia Codina-Torrella is an affiliated professor at Universitat Oberta de Catalunya Biblioteca Virtual in Spain. Her research areas focus on food preservation, including the development of active films and the characteristics of various food products, as indicated by her recent articles on shelf life extension and microbial count reduction. She has also investigated the effects of genetic polymorphisms on food characteristics and the antioxidant properties of various plant extracts.

Articles (14)

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2025

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2024

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2024

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2022

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2022

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2021

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SPAIN

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Iris Loira

Universidad Politécnica de Madrid

SPAIN

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Idoia Codina-Torrella

Research Interests

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Articles (14)

Development and Characterization of Films Containing Sichuan Pepper Extract to Extend the Shelf Life of Refrigerated Beef Patties

Evaluating the Incorporation of Myrtus communis L. Leaves Infusion in Alginate-Based Films and Spheres to Enhance the Oxidative Stability of Oil-in-Water Emulsions

Effect of Genetic Polymorphism of Bovine β-Casein Variants (A1 and A2) on Yoghurt Characteristics

Artubuts unedo L. leaves extract as a potential ingredient for the production of active-films and the preservation of oil-in-water (O/W) emulsions from oxidation

Alginate Spheres: Influence of Agar and Xanthan Gum Incorporation on Membrane Stability and Permeability

Effect of Ultra-High Pressure Homogenization (UHPH) and Conventional Thermal Pasteurization on the Volatile Composition of Tiger Nut Beverage

Antioxidant and Antiradical Activities of <i>Hibiscus sabdariffa</i> L. Extracts Encapsulated in Calcium Alginate Spheres

Drastic Microbial Count Reduction in Soy Milk Using Continuous Short-Wave Ultraviolet Treatments in a Tubular Annular Thin Film UV-C Reactor

Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth

Antibacterial and Antiproliferative Activities of <i>Azadirachta indica</i> Leaf Extract and Its Effect on Oil-in-Water Food Emulsion Stability

Phenolic Profile, EPR Determination, and Antiproliferative Activity against Human Cancer Cell Lines of <i>Anthyllis vulneraria</i> Extracts

Brewing By-Products as a Source of Natural Antioxidants for Food Preservation

Combined effects of ultra-high pressure homogenization and short-wave ultraviolet radiation on the properties of cloudy apple juice

White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality

Collaborators (6)

Antonio-José Trujillo

Bibiana Juan

ARTUR XAVIER ROIG SAGUÉS

MariaPilar Almajano

Manuela Hernandez

Iris Loira

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