Feliu-Alsina, N.; Saguer, E. "Pork liver as a source of protein with excellent foaming properties." European Food Research and Technology 250 (2024): 677-689. Narcís Feliu-Alsina; Elena Saguer "Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse." Polish Journal Of Food And Nutrition Sciences 73 (2023): 130-138. Parés, D.; Toldrà, M.; Camps, E.; Geli, J.; Saguer, E.; Carretero, C. "RSM optimization for the recovery of technofunctional protein extracts from porcine hearts." Foods 9 (2020): art.núm.1733-. Cadavid, A. M.; Bohigas, L.; Toldrà, M.; Carretero, C.; Parés, D.; Saguer, E. "Improving quark-type cheese yield and quality by treating semi-skimmed cow milk with microbial transglutaminase." Lwt-Food Science And Technology 131 (2020): 1-7. Toldrà, M.; Parés, D.; Saguer, E.; Carretero, C. "Utilization of protein fractions from porcine spleen as technofunctional ingredients in emulsified cooked meat sausages." International Journal of Food Science and Technology 55 (2020): 871-877. Hou, C.; Wu, L.; Wang, Z.; Saguer, E. & Zhang, D. "Purification and identification of antioxidant Alcalase-derived peptides from sheep plasma proteins." Antioxidants 8 (2019): 592-. Cadavid, A.M., Bohigas, L., Toldrà, M., Parés, D., Carretero, C., Saguer, E. "Cheese Analogue-Making Process Using Microbial Transglutaminase: Effects on Texture and Syneresis." International Journal Of Food Engineering 5 (2019): 104-110. Toldrà, M.; Parés, D.; Saguer, E.; Carretero, C. "Recovery and Extraction of Technofunctional Proteins from Porcine Spleen Using Response Surface Methodology." Food and Bioprocess Technology 12 (2019): 298-312. Parés, D.; Pèlach, M. A.; Toldrà, M.; Saguer, E.; Tarrés, Q.; Carretero, C. "Nanofibrillated Cellulose as Functional Ingredient in Emulsion-Type Meat Products." Food and Bioprocess Technology 11 (2018): 1393-1401. Tarrés, Q.; Saguer, E.; Pèlach, M.A.; Alcalà, M.; Delgado-Aguilar, M.; Mutjé, P. "The feasibility of incorporating cellulose micro/nanofibers in papermaking processes: the relevance of enzymatic hydrolysis." Cellulose 23 (2016): 1433-1445. Saguer, E.; Alvarez, P.; Fort, N.; Espigulé, E.; Parés, D.; Toldrà, M.; Carretero, C. "Heat-Induced gelation mechanism of blood plasma modulated by cysteine." Journal of Food Science 80 (2015): C515-C521. Parés, D.; Toldrà, M.; Saguer, E.; Carretero, C. "Scale-up of the process to obtain functional ingredients based in plasma protein concentrates from porcine blood.." Meat Science 96 (2014): 304-310. Saguer, E.; Alvarez, P.A.; Sedman, J.; Ismail, A.A. "Study of denaturation/aggregation behaviour of whole porcine plasma and its protein fractions during heating under acidic pH by variable-temperature FTIR spectroscopy." Food Hydrocolloids 33 (2013): 402-414. Saguer, E.; Álvarez, P.; Ismail, A.A. "Heat-induced denaturation/aggregation of porcine plasma and its fractions studied by FTIR spectroscopy." Food Hydrocolloids 27 (2012): 208-219. Parés, D.; Saguer, E.; Pap, N.; Toldrà, M.; Carretero, C. "Low-salt porcine serum concentrate as functional ingredient in frankfurters." Meat Science 92 (2012): 151-156. Hurtado, S.; Saguer, E.; Toldrà, M.; Parés, D.; Carretero, C. "Porcine plasma as polyphosphate and caseinate replacer in frankfurters." Meat Science 90 (2012): 624-628. Toldrà, M.; Parés, D.; Saguer, E.; Carretero, C. "Hemoglobin hydrolysates from porcine blood obtained through enzymatic hydrolysis assisted by high hydrostatic pressure processing." Innovative Food Science and Emerging Technologies 12 (2011): 435-442. Saguer, E.; Illanes, A.; Espigulé, E.; Parés, D.; Hurtado, S.; Toldrà, M.; Carretero, C. "Effect of transglutaminase on heat-induced gel properties at acid pH of mixtures of plasma and haemoglobin hydrolysate from porcine blood." Procedia Food Science 1 (2011): 470-476. Hurtado, S.; Dagà, I.; Espigulé, E.; Parés, D.; Saguer, E.; Toldrà, M.; Carretero, C. "Use of porcine blood plasma in “phosphate-free frankfurters”." Procedia Food Science 1 (2011): 477-482. Salvador, P.; Saguer, E.; Parés, D.; Carretero, C.; Toldrà, M. "Foaming and Emulsifying Properties of Porcine Red Cell Protein Concentrate." Food Science and Technology International 16 (2010): 289-296. Salvador, P.; Toldrà, M.; Saguer, E.; Carretero, C.; Parés, D. "Microstructure-function relationships of heat-induced gels of porcine haemoglobin ." Food Hydrocolloids 23 (2009): 1654-1659. Salvador, P.; Toldrà, M.; Parés, D.; Carretero, C.; Saguer, E. "Color stabilization of porcine hemoglobin during spray-drying and powder storage by combining chelating and reducing agents." Meat Science 83 (2009): 328-333. Fort, N.; Kerry, J.P.; Carretero, C.; Kelly, A.L.; Saguer, E. "Cold Storage of porcine plasma treated with microbial transglutaminase under high pressure. Effects on its heat-induced gel properties." Food Chemistry 115 (2009): 602-608. Saguer, E.; Fort, N.; Álvarez, P.A.; Sedman, J.; Ismail, A.A. "Structure-functionality relationships of porcine plasma proteins probed by FTIR spectroscopy and texture analysis." Food Hydrocolloids 22 (2008): 459-467. Saguer, E.; Álvarez, P.; Sedman, J.; Ramaswamy, H.S.; Ismail, A.A. "Heat-induced gel formation of plasma proteins: new insights by FTIR 2D correlation spectroscopy." Food Hydrocolloids 23 (2008): 874-879. Toldrà, M.; Dàvila, E.; Saguer, E.; Fort, N.; Salvador, P.; Parés, D.; Carretero, C. "Functional and quality characteristics of red blood cell fraction from biopreserved porcine blood as influenced by high pressure processing." Meat Science 80 (2008): 380-388. Fort, N.; Lanier, T.C.; Amato, P.M.; Carretero, C.; Saguer, E. "Simultaneous application of microbial transglutaminase and high hydrostatic pressure to improve heat induced gelation of pork plasma." Meat Science 80 (2008): 939-943. Dàvila, E.; Saguer, E.; Toldrà, M.; Carretero, C.; Parés, D. "Surface functional properties of blood plasma protein fractions." European Food Research and Technology 226 (2007): 207-214. Saguer, E.; Dàvila, E.; Toldrà, M.; Fort, N.; Baixas-Nogueras, S.; Carretero, C.; Parés, D. "Effectiveness of high pressure processing on the hygienic and technological quality of porcine plasma from biopreserved blood." Meat Science 76 (2007): 189-193. Saguer, E.; Fort, N.; Parés, D.; Toldrà, M.; Carretero, C. "Improvement of gelling properties of porcine blood plasma using microbial transglutaminase.." Food Chemistry 101 (2007): 49-56. Dàvila, E.; Toldrà, M.; Saguer, E.; Carretero, C.; Parés, D. "Characterization of plasma protein gels by means of image analysis." LWT- Food Science and Technology 40 (2007): 1321-1329. Fort, N.; Carretero, C.; Parés, D.; Toldrà, M.; Saguer, E. "Combined treatment of porcine plasma with microbial transglutaminase and cysteine: effects on its heat-induced gel properties.." Food Hydrocolloids 21 (2007): 463-471. Saguer, E. ; Fort, N. ; Regenstein, J.M. "Fish blood (rainbow trout) and its fractions as food ingredients." Journal of Aquatic Food Product Technology 15 (2006): 19-51. Dàvila, E.; Saguer, E.; Toldrà, M.; Carretero, C.; Parés, D. "Preservation of porcine blood quality by means of lactic acid bacteria." Meat Science 73 (2006): 386-393. Salvador, P.; Saguer, E.; Parés, D.; Toldrà, M. "Propiedades funcionales de la fracción celular de la sangre procedente de mataderos." Alimentación: equipos y tecnología 24 (2005): 45-50. Parés, D.; Fort, N.; Carretero, C.; Saguer, E.; Toldrà, M.; Dàvila, E. "Desenvolupament d’ingredients alimentaris a partir de sang d’escorxador: aplicació de les noves tecnologies." TECA: Tecnologia i ciència dels aliments; Associació Catalana de Ciències de l'Alimentació 8 (2005): 14-25. Saguer, E. ; Fort, N. "Isotermas de sorción del plasma de sangre de cerdo deshidratado por atomización." Alimentación: equipos y tecnología 24 (2005): 71-74. Salvador, P.; Fort, N.; Parés, D.; Saguer, E. "Efecto del pH y de la concentración de proteína sobre las propiedades espumantes del plasma de cerdo ." III Congreso Español de Ingeniería de los Alimentos (2004): 1449-1458. Toldrà, M.; Elias, A.; Parés, D.; Saguer, E.; Carretero, C. "Functional properties of a spray-dried porcine red blood cell fraction treated by high hydrostatic pressure." Food Chemistry 88 (2004): 461-468. Saguer, E.; Fort, N.; Mompió, M.; Carretero, C. "Efecto de la adición de cisteína sobre las propiedades gelificantes del plasma porcino a pH ácido." Alimentación: equipos y tecnología 23 (2004): 86-91. Parés, D.; Zamora, L.; Saguer, E.; Carretero, C. "Lactic acid bacteria as biopreservative cultures in porcine blood for human consumption." IFIS website, FoodInfo Online Features (2004): -. Saguer, E.; Altarriba, S..; Lorca, C.; Parés, D.; Toldrà, M.; Carretero, C. "Colour stabilization of spray-dried porcine red blood cells usin nicotinic acid and nicotinamide." Food Science and Technology International 9 (2003): 301-307. Toldrà, M.; Busquets, A.; Saguer, E.; Parés, D.; Carretero, C. "Effects of high hydrostatic pressure on porcine blood red cells fraction." Food Science and Technology International 8 (2002): 41-48. Parés, D.; Saguer, E.; Toldrà, M.; Carretero, C. "High hydrostatic pressure as a method to reduce microbial contamination of porcine blood plasma." Food Science and Technology International 7 (2001): 117-121. Parés, D.; Saguer, E; Toldrà, M.; Carretero, C. "Effect of high pressure processing at different temperatures on protein functionality of porcine blood plasma." Journal of Food Science 65 (2000): 486-490. Toldrà, M.; Saguer, E.; Felip, P.; Parés, D; Carretero, C. "Efecto de la adición de sustancias antioxidantes a la fracción celular de la sangre de cerdo sobre el oscurecimiento producido durante la deshidratación por atomización." Alimentación: equipos y tecnología 19 (2000): 53-58. Parés, D.; Saguer, E.; Carretero, C. "Aplicación de la alta presión hidrostática sobre el plasma de sangre porcina de mataderos." Ibérica: actualidad tecnológica 417 (1999): 156-159. Parés, D.; Saguer, E; Saurina, J.; Suñol, J.J.; Carretero, C. "Functional properties of heat-induced gels from liquid and spray-died porcine blood plasma as influenced by pH." Journal of Food Science 63 (1998): 958-961. Carretero, C.; Parés, D.; Saguer, E.; Toldrà, M.; García-Regueiro, J.A.; Rius, M.A. "Calidad del plasma deshidratado de sangre de cerdo." Eurocarne 65 (1998): 35-43. Parés, D; Saguer, E.; Sánchez, E.; Carretero, C. "Estabilidad durante el almacenamiento de las propiedades funcionales del plasma porcino deshidratado." Alimentación: equipos y tecnología 17 (1998): 97-103. Parés, D.; Saguer, E.; Saurina, J.; Suñol. J.J., Toldrà, M.; Carretero, C. "DSC study of the effects of high pressure and spray-drying treatment on porcine plasma." Journal of Thermal Analysis and Calorimetry 52 (1998): 837-844. Kaiser, E.A.; Eiland, F.; Germon, J.C.; Gispert, M.A.; Heinemeyer, O.; Henauls, C.; Lind, A.M.; Maag, M.; Saguer, E.; Van Cleemput, O.; Vermoesen, A.; Webster, C. "What predicts nitrous oxide emissions and denitrification N-loss from European soils?." Zeitschrift für Pflanzenernahrung und Bodenkunde 159 (1996): 541-547. Parés, D.; Saguer, E.; Saurina, J.; Carretero, C. "Aplicación de la técnica de análisis calorimétrico diferencial al estudio de la fracción plasmática de sangre." Alimentación: equipos y tecnología Septembre (1996): 41-45.
Fort, N.; Lanier, T.C.; Amato, P.; Saguer, E. "Improvement of heat-induced plasma gel properties using microbial transglutaminase and/or high hydrostatic pressure." Alimentaria: Revista de tecnología e higiene de los alimentos 375 (2006): 118-118.