Publicacions

[field_participants] ([field_ano_publicacio])
Degradation of LIM domain-binding protein three during processing of Spanish dry-cured ham
Food Chemistry [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Trivalent arsenic species induce changes in expression and levels of proinflammatory cytokines in intestinal epithelial cells
Toxicology Letters [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Developing fruit-based nutritious snack bars
Journal of the Science of Food and Agriculture [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: Processing parameter optimization
Food Chemistry [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured ham
Meat Science [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Functionality of porous starch obtained by amylase or amyloglucosidase treatments
Carbohydrate Polymers [field_volum_revista]
[field_participants] ([field_ano_publicacio])
How hydrocolloids affect the temporal oral perception of ice cream
Food Hydrocolloids [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Native tapioca starch as a potential thickener for fruit fillings. Evaluation ofmixed models containing low-methoxyl pectin
Food Hydrocolloids [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation
Food Quality and Preference [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins
Food Hydrocolloids [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Growth kinetics of Listeria innocua and Listeria monocytogenes under exposure to carvacrol and the occurrence of sublethal damage
Food Control [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Surfactant-aided electrospraying of low molecular weight carbohydrate polymers from aqueous solutions
Carbohydrate Polymers [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Role of fibre morphology in some quality features of fibre-enriched biscuits
International Journal of Food Properties [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Investigation of the number of consumers necessary to obtain stable sample and descriptor configurations from check-all-that-apply (CATA) questions
Food Quality and Preference [field_volum_revista]
[field_participants] ([field_ano_publicacio])
Yeast species and genetic heterogeneity within Debaryomyces hansenii along the ripening process of traditional ewes' and goats' cheeses
Food Microbiology [field_volum_revista]