Lista de obras -

Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans

artículo científico publicado en 2018

Biocatalytic Synthesis of the Rare Sugar Kojibiose: Process Scale-Up and Application Testing

artículo científico publicado en 2017

CLA-Rich Chocolate Bar and Chocolate Paste Production and Characterization

CLA-Rich Soy Oil Margarine Production and Characterization

Consumer perception of bread quality.

artículo científico publicado en 2009

Edible applications of shellac oleogels: spreads, chocolate paste and cakes.

artículo científico publicado en 2014

Erratum to: Evaluating the Oil-Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study

scholarly article published in Journal of the American Oil Chemists' Society

Evaluating the Oil-Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study

Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties

Glucansucrase (mutant) enzymes from Lactobacillus reuteri 180 efficiently transglucosylate Stevia component rebaudioside A, resulting in a superior taste.

artículo científico publicado en 2018

Influence of cooling rate on partial coalescence in natural dairy cream

artículo científico publicado en 2018

Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures

artículo científico publicado en 2017

Isolation of wheat bran-colonizing and metabolizing species from the human fecal microbiota

scholarly article by Kim De Paepe et al published 2019 in PeerJ

KIRA1 and ORESARA1 terminate flower receptivity by promoting cell death in the stigma of Arabidopsis

artículo científico publicado en 2018

Modification of wheat bran particle size and tissue composition affects colonisation and metabolism by human faecal microbiota

artículo científico publicado en 2019

Modulating the crystallization of phytosterols with monoglycerides in the binary mixture systems: mixing behavior and eutectic formation

artículo científico publicado en 2020

Oil structuring properties of monoglycerides and phytosterols mixtures

Optimisation of enzymatic synthesis of cocoa butter equivalent from high oleic sunflower oil.

artículo científico publicado en 2013

Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides.

artículo científico publicado en 2017

Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II: Quality and sensory profiling of chocolates)

artículo científico publicado en 2020

Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I: aroma profiling of chocolates)

artículo científico publicado en 2019

Roasting-induced changes in cocoa beans with respect to the mood pyramid

artículo científico publicado en 2020

Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran

artículo científico publicado en 2019

The effect of temperature on structure formation in three insect batters

scientific article published on 16 April 2019

The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings

Trans-α-glucosylation of stevioside by the mutant glucansucrase enzyme Gtf180-ΔN-Q1140E improves its taste profile

Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature

scientific article published on 11 July 2019

Lista de obras de

Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans

Biocatalytic Synthesis of the Rare Sugar Kojibiose: Process Scale-Up and Application Testing

CLA-Rich Chocolate Bar and Chocolate Paste Production and Characterization

CLA-Rich Soy Oil Margarine Production and Characterization

Consumer perception of bread quality.

Edible applications of shellac oleogels: spreads, chocolate paste and cakes.

Erratum to: Evaluating the Oil-Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study

Evaluating the Oil-Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study

Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties

Glucansucrase (mutant) enzymes from Lactobacillus reuteri 180 efficiently transglucosylate Stevia component rebaudioside A, resulting in a superior taste.

Influence of cooling rate on partial coalescence in natural dairy cream

Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures

Isolation of wheat bran-colonizing and metabolizing species from the human fecal microbiota

KIRA1 and ORESARA1 terminate flower receptivity by promoting cell death in the stigma of Arabidopsis

Modification of wheat bran particle size and tissue composition affects colonisation and metabolism by human faecal microbiota

Modulating the crystallization of phytosterols with monoglycerides in the binary mixture systems: mixing behavior and eutectic formation

Oil structuring properties of monoglycerides and phytosterols mixtures

Optimisation of enzymatic synthesis of cocoa butter equivalent from high oleic sunflower oil.

Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides.

Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II: Quality and sensory profiling of chocolates)

Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I: aroma profiling of chocolates)

Roasting-induced changes in cocoa beans with respect to the mood pyramid

Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran

The effect of temperature on structure formation in three insect batters

The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings

Trans-α-glucosylation of stevioside by the mutant glucansucrase enzyme Gtf180-ΔN-Q1140E improves its taste profile

Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature

Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions