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Chemistry

D-Index
56
Citations
9932
World Ranking
11766
National Ranking
439

Overview

Carmen Rosselló is affiliated with the University of the Balearic Islands in Spain. Their research primarily focuses on Agricultural and Biological Sciences, with 29 publications in this field. Within this broad area, their subfields of study include Food Science, Plant Science, Biochemistry, Biotechnology, and Nutrition and Dietetics.

Their main topics of work encompass Food Drying and Modeling, Microencapsulation and Drying Processes, Phytochemicals and Antioxidant Activities, Microbial Inactivation Methods, Cynara cardunculus studies, Botanical Research and Applications, and Medicinal plant effects and applications.

Carmen Rosselló has published articles in various scientific venues, with frequent contributions to:

  • Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22
  • Food Chemistry
  • Ultrasonics Sonochemistry
  • Antioxidants
  • Foods

Among the recent papers associated with Rosselló's research are:

  • "Ultrasound-assisted extraction of ergosterol and antioxidant components from mushroom by-products and the attainment of a β-glucan rich residue," 2020, Food Chemistry
  • "Addition of a mushroom by-product in oil-in-water emulsions for the microencapsulation of sunflower oil by spray drying," 2020, Food Chemistry
  • "Ultrasound-Assisted Aqueous Extraction of Biocompounds from Orange Byproduct: Experimental Kinetics and Modeling," 2020, Antioxidants
  • "Mathematical Modelling of Ultrasound-Assisted Extraction Kinetics of Bioactive Compounds from Artichoke By-Products," 2021, Foods
  • "Stabilization of oil-in-water emulsions with a mushroom (Agaricus bisporus) by-product," 2021, Journal of Food Engineering

Their frequent co-authors include Susana Simal, Valeria Eim, Mónica Umaña, Esperanza Dalmau, and Cristina Ratti. These collaborations reflect a network of researchers working closely on related topics in food science and agricultural research.

Best Publications

  • Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products

    M. Carme Garau;Susana Simal;Carmen Rosselló;Antoni Femenia

  • Compositional features of polysaccharides from Aloe vera (Aloe barbadensis Miller) plant tissues

    Antoni Femenia;Emma S. Sánchez;Susana Simal;Carmen Rosselló

  • Use of exponential, Page's and diffusional models to simulate the drying kinetics of kiwi fruit

    S. Simal;A. Femenia;M.C. Garau;C. Rosselló

  • Ultrasound-assisted extraction of pectins from grape pomace using citric acid: A response surface methodology approach

    R. Minjares-Fuentes;A. Femenia;M.C. Garau;J.A. Meza-Velázquez

  • Use of ultrasound to increase mass transport rates during osmotic dehydration

    Susana Simal;José Benedito;Emma S. Sánchez;Carmen Rosselló

  • Effect of power ultrasound application on aqueous extraction of phenolic compounds and antioxidant capacity from grape pomace (Vitis vinifera L.): experimental kinetics and modeling.

    M.R. González-Centeno;F. Comas-Serra;A. Femenia;C. Rosselló

  • Effects of heat treatment and dehydration on bioactive polysaccharide acemannan and cell wall polymers from Aloe barbadensis Miller

    Antoni Femenia;Pablo Garcı́a-Pascual;Susana Simal;Carmen Rosselló

  • Physico-chemical properties of cell wall materials obtained from ten grape varieties and their byproducts: grape pomaces and stems.

    M.R. González-Centeno;C. Rosselló;S. Simal;M.C. Garau

  • Effect of acoustic frequency and power density on the aqueous ultrasonic-assisted extraction of grape pomace (Vitis vinifera L.) – A response surface approach

    María Reyes González-Centeno;Kai Knoerzer;Henry Sabarez;Susana Simal

  • Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution

    J.A. Cárcel;J. Benedito;C. Rosselló;A. Mulet

  • Chemical composition of bitter and sweet apricot kernels

    Antoni Femenia;Carmen Rossello;Antonio Mulet;Jaime Canellas

  • Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties

    Óscar Rodríguez;Juan V. Santacatalina;Susana Simal;Jose V. Garcia-Perez

  • Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada)

    Valeria S. Eim;Susana Simal;Carmen Rosselló;Antoni Femenia

  • Proanthocyanidin Composition and Antioxidant Potential of the Stem Winemaking Byproducts from 10 Different Grape Varieties (Vitis vinifera L.)

    María Reyes González-Centeno;Michael Jourdes;Antoni Femenia;Susana Simal

  • Dehydration of aloe vera: simulation of drying curves and evaluation of functional properties

    S Simal;A Femenı́a;P Llull;C Rosselló

  • DRYING OF CARROTS. I. DRYING MODELS.

    A. Mulet;A. Berna;C. Rossello

  • Drying models for green peas

    S. Simal;A. Mulet;J. Tarrazo;C. Rosselló

  • Optimisation of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks.

    Valeria S. Eim;Susana Simal;Carmen Rosselló;Antoni Femenia

  • Drying of orange skin: drying kinetics modelling and functional properties

    M.C. Garau;S. Simal;A. Femenia;C. Rosselló

  • Simple modelling of air drying curves of fresh and osmotically pre-dehydrated apple cubes

    S. Simal;E. Deyá;M. Frau;C. Rosselló

Frequent Co-Authors

Antoni Femenia
Antoni Femenia University of the Balearic Islands
Antonio Mulet
Antonio Mulet Universitat Politècnica de València
Juan A. Cárcel
Juan A. Cárcel Universitat Politècnica de València
José V. García-Pérez
José V. García-Pérez Universitat Politècnica de València
Pierre-Louis Teissedre
Pierre-Louis Teissedre University of Bordeaux

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