Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds

article

Dietary acrylamide: What happens during digestion.

artículo científico publicado en 2017

Effect of cooking methods and intestinal conditions on lipolysis, proteolysis and xanthophylls bioaccessibility of eggs

Effect of osmotic pre-treatment and microwave heating on lycopene degradation and isomerization in cherry tomato

article

Effect of saffron ( Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta

artículo científico publicado en 2018

Fabrication and Morphological Characterization of Biopolymer Particles Formed by Electrostatic Complexation of Heat Treated Lactoferrin and Anionic Polysaccharides

Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics

Hyphenation of proton transfer reaction mass spectrometry with thermal analysis for monitoring the thermal degradation of retinyl acetate

artículo científico publicado en 2017

Influence of particle size and intestinal conditions on in vitro lipid and protein digestibility of walnuts and peanuts

artículo científico publicado en 2018

Influence of process variables on colour changes, carotenoids retention and cellular tissue alteration of cherry tomato during osmotic dehydration

Influence of processing on the volatile profile of strawberry spreads made with isomaltulose

artículo científico publicado en 2012

Influence of storage on the volatile profile, mechanical, optical properties and antioxidant activity of strawberry spreads made with isomaltulose

Lipolysis kinetics of milk-fat catalyzed by an enzymatic supplement under simulated gastrointestinal conditions

Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil.

artículo científico publicado en 2016

Optical, Mechanical and Sensorial Properties of Strawberry Spreadable Products Formulated with Isomaltulose

Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products

Rheological characteristics of healthy sugar substituted spreadable strawberry product

article by Irene Peinado et al published December 2012 in Journal of Food Engineering

Stability of β-carotene in polyethylene oxide electrospun nanofibers

Tomato-antioxidants enhance viability of L. reuteri under gastrointestinal conditions while the probiotic negatively affects bioaccessibility of lycopene and phenols

Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology

article published in 2015

Volatile profile of dehydrated cherry tomato: Influences of osmotic pre-treatment and microwave power