Agroalimentación

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

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

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.

Marcas de calidad de carne en Iberoamerica Caribe, Sudamerica y Peninsula Iberica

Congreso Iberoamericano de Marcas de Calidad de Carne y de Productos Cárnicos

Guia Práctica de Marcas de Carne

Laparra et al. (2019). Plants seed protease inhibitors differentially affect innate immunity at tumor microenvironment to controll hepatocarcinoma, Food & Function, 10, 4210-4219.

Bordón et al. (2019). Enhancement of Composition and Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil by Blending with Specialty Oils. Journal of Food Science, 84, 1035.

Ballester et al. (2019). Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread. PFHN, 74, 185.

Ballester‑Sánchez et al. (2019). Rheological and thermal properties of royal quinoa and wheat flour blends for breadmaking. European Food Research and Technology, 245, 1571–1582.