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Maria Dolores Ortolá Ortolá

Catedrático de Universidad

Universitat Politècnica de València

Spain

Research Interests

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

Articles (14)

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2026

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2026

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2025

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2025

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2024

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2024

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2024

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2024

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2024

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2024

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2023

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2023

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2023

Year:

2023

Collaborators (8)

Ana Andrés

Polytechnic University of Valencia

SPAIN

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Jorge García-Hernandez

Profesor Titular de Universidad

Universitat Politècnica de València

SPAIN

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M.E. Martín-Esparza

Associate Professor

Universitat Politècnica de València

SPAIN

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María Luisa Castelló

Profesora Contratada Doctora

Universitat Politècnica de València

SPAIN

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Pedro J Fito

Catedrático de Universidad

Universitat Politècnica de València

SPAIN

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Amparo Baviera-Puig

Associate Professor

Universitat Politècnica de València

SPAIN

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Isabel López Cortés

Universitat Politècnica de València

SPAIN

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Juan Manuel Buitrago Vera

Profesor

Universitat Politècnica de València

SPAIN

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Maria Dolores Ortolá Ortolá

Research Interests

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Articles (14)

Nutritional and Functional Potential of Mangosteen (Garcinia mangostana L.) By-products: Compositional, Color and Antioxidant Analysis of Leaves, Pericarp, Seeds and Pulp

Impact of Moringa oleifera Leaf Powder Addition on the Properties of Cranberry‑Based Gummies and Marshmallows With Low‐Glycemic Sweeteners

Claves para fomentar la implicación del alumnado en propuestas de Aprendizaje-Servicio para la consecución de los ODS en titulaciones alimentarias

Aplicación de la gamificación mediante SOCRATIVE como herramienta de evaluación y motivación en la asignatura Ingeniería de Procesos Biotecnológicos I

Astringent and non‐astringent persimmon cremogenates made with different thickeners

Attributes of sensory and instrumental analysis that determine overall liking of fresh orange varieties with different maturity index

Fatty Acid Profile and Physicochemical Properties of Moringa oleifera Seed Oil Extracted at Different Temperatures

Moringa oleifera pods: Bibliometric analysis, properties, and food technology applications

Influence of Boiling Time on Chemical Composition and Properties of Tender and Mature Moringa Pods

Characterization of partially defatted moringa seed flour obtained at different temperatures

Combining sensory panels with Analytic Hierarchy Process (AHP) to assess nectarine and peach quality

Comparison and Modeling of the Drying Kinetics of Moringa Leaves Using a Closed Facility in the Field and Using a Convective Tray Dryer

Preface of the V International Conference la ValSe-Food and VIII Symposium Chia-Link

Statement of Peer Review

Collaborators (8)

Ana Andrés

Jorge García-Hernandez

M.E. Martín-Esparza

María Luisa Castelló

Pedro J Fito

Amparo Baviera-Puig

Isabel López Cortés

Juan Manuel Buitrago Vera

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