Susana Simal

Professor

University of the Balearic Islands

Spain

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About

Professor Susana Simal is a faculty member at the University of the Balearic Islands, Spain. Her research primarily focuses on food science and technology, with recent work exploring topics such as the physicochemical properties of biodegradable films, health benefits of various food by-products, and innovative methods for food processing. Her contributions to the field are reflected in multiple articles addressing the optimization of emulsion stability and the nutritional analysis of traditional food systems.

Articles (14)

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2025

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2025

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2025

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2022

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2022

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2022

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2022

Collaborators (4)

CARMEN ROSSELLO

Full Professor

Universitat de les Illes Balears

SPAIN

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Juan A. Carcel

Full Professor

Universitat Politècnica de València

SPAIN

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Alberto HORCADA

Profesor Titular de Universidad

Universidad de Sevilla

SPAIN

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MANUEL DELGADO-PERTÍÑEZ

Full Professor in Animal Science (Catedrático de Universidad)

Universidad de Sevilla

SPAIN

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Susana Simal

Research Interests

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Articles (14)

Spray Drying of Double-Layer Emulsion Stabilised with an Orange Residue: Effect of Process Parameters and Collection Position

Potential of Carob Pulp Powder: Influence of Cultivar on Nutritional Composition, Antioxidant Activity, and Functional Properties

Conventional and Novel Strategies for Cellulose Isolation from Nut Shells: A Review

Evaluation of Different Pectic Materials Coming from Citrus Residues in the Production of Films

Effect of Essential Oils from Lemongrass and Tahiti Lime Residues on the Physicochemical Properties of Chitosan-Based Biodegradable Films

High-Power Ultrasound in Gas Phase: Effects on the Bioactive Compounds Release from Red Bell Pepper during In Vitro Gastrointestinal Digestion

Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production System

Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products

Power Ultrasound-Assisted Impregnation of Apple Cubes with Vitamin B12

Power Ultrasound-Assisted Impregnation of Apple Cubes with Vitamin B-12

Cider apple pomace as a source of nutrients: Evaluation of the polyphenolic profile, antioxidant and fiber properties after drying process at different temperatures

Cider apple pomace as a source of nutrients: Evaluation of the polyphenolic profile, antioxidant and fiber properties after drying process at different temperatures

Measurement of microstructural changes promoted by ultrasound application on plant materials with different porosity

Measurement of microstructural changes promoted by ultrasound application on plant materials with different porosity

Collaborators (4)

CARMEN ROSSELLO

Juan A. Carcel

Alberto HORCADA

MANUEL DELGADO-PERTÍÑEZ

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