Título Tipo de Publicaciónorden descendente Año Pais Coordinador

Selma-Gracia et al. (2020). Inclusion of Salvia hispanica L. and Chenopodium quinoa into bread formulations improves metabolic... Food & Function, DOI: DOI: 10.1039/d0fo01453b

Artículos 2020 España

Martinez-Lopez et al. (2020). Nutraceutical value of kiwicha (Amaranthus caudatus L.). Journal of Functional Foods, DOI: 10.1016/j.jff.2019.103735

Artículos 2020 España

Bravo et al.(2021). Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients with Beneficial Properties: A Review. Foods, DOI: 10.3390/foods10071467

Artículos 2021 Chile

Madrazo et al.(2022).In silico prediction of peptide variants from chia (S. hispanica L.) with... Computational Biology and Chemistry, DOI:10.1016/j.compbiolchem.2022.107695

Artículos 2022 Mexico

Vera et al. (2019). Evaluation of the physical changes of different soluble fibres produced during an in vitro digestion. Journal of Functional Foods, 62, 103518.

Artículos 2019 Chile

Fernandez et al. (2020). Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage. Foods, DOI: 10.3390/foods9030274

Artículos 2020 España

Quintal-Bojorquez et al. (2021). Anticancer activity of protein fractions from chia (Salvia hispanica L.). Journal of Food Science, DOI: 10.1111/1750-3841.15

Artículos 2021 Mexico

Bordon et al.(2021).Influence of the spray drying operating conditions on the estimated drying kinetics of emulsion single...Powder Technology, DOI:10.1016/j.powtec.2021.01.030

Artículos 2021 Argentina

Coronel et al. (2022). Crushed Capsicum chacoense Hunz Fruits: A Food Native Resource of Paraguay with Antioxidant...International Journal of Food Science, DOI:10.1155/2022/1512505

Artículos 2022 Paraguay

Miranda-Ramos et al. (2019). Evaluation of technological and nutritional quality of bread enriched with amaranth flour. LWT-Food Science and Technology, 114, 108418.

Artículos 2019 España

Miranda-Ramos et al. (2020). Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread. Foods, DOI: 10.3390/foods9050663

Artículos 2020 España

Montserrat-de la Paz et al. (2020).Evaluation of Anti-Inflammatory and Atheroprotective Properties of Wheat Gluten Protein Hydrolysates in...Foods. DOI: 10.3390/foods9070854

Artículos 2020 España

Mas et al. (2020). Defatted chia flour as functional ingredient in sweet cookies. How do Processing, simulated...Food Chemistry, DOI:10.1016/j.foodchem.2020.126279

Artículos 2020 Argentina

Trigo et al.(2022). Potentiality of Moringa oleifera as a Nutritive Ingredient in Different Food Matrices. Plant Foods for Human Nutrition, DOI:10.1007/s11130-022-01023-9

Artículos 2022 España

Ballester-Sánchez et al. (2019). Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa. Foods, 8, 379.

Artículos 2019 España