- Grau-Valldosera, J.; Minguillón, J.; Blasco-Moreno, A. (2019)
Returning after taking a break in online distance higher education: from intention to effective re-enrollment
Interactive Learning Environments, 27:3, 307-323
https://doi.org/10.1080/10494820.2018.1470986 - Blasco‐Moreno, A., Pérez‐Casany, M.; Puig, P.; Morante, M.; Castells, E. (2019)
What does a zero mean? Understanding false, random and structural zeros in ecology
Methods in Ecology and Evolution, 10:7,p. 949-959
https://doi.org/10.1111/2041-210X.13185 - Hebishy E, Buffa M, Juan B, Blasco-Moreno A, Trujillo AJ (2017)
Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability
LWT – Food Science adn Technology Volume 76, Part A, 57-66
https://doi.org/10.1016/j.lwt.2016.10.045 - Hebishy, E., Zamora, A., Buffa, M., Blasco-Moreno, A. and Trujillo, A.J. (2017)
Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization.
Processes 5(1), p.6.
https://doi.org/10.3390/pr5010006 - Castells E, MoranteM, Saura-Mas S, Blasco-Moreno A. (2017)
Plant-herbivore assemblages under natural conditions are driven by plant size, not chemical defenses
Journal of Plant Ecology, Volume 10, Issue 6, Pages 1012–1021
https://doi.org/10.1093/jpe/rtw131 - Hebishy E, Buffa M, Guamis B, Blasco A, Trujillo AJ (2015)
Physical and oxidetive stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics
Innovative Food Science and Emerging Technologies32, 79-90
ISSN: 1466-8564
https://doi.org/10.1016/j.ifset.2015.09.013