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PreviewIssue DateTitleAuthor(s)Access
Chia oil extraction coproducts a potential new food ingredient (1).pdf.jpgApr-2018Chia Oil Extraction Coproduct as a Potential New Ingredient for the Food Industry: Chemical, Physicochemical, Techno-Functional and Antioxidant Properties
Fernandez-Lopez, Juana; Lucas González, Raquel; Viuda-Martos, Manuel; Sayas-Barberá, Estrella; Pérez-Alvarez, José Angel
Changes in bioaccessibility, polyphenol profile and antioxidant potential.pdf.jpgFeb-2018Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Diospyros kaki) co-products during in vitro gastrointestinal digestion
Lucas González, Raquel; Viuda-Martos, Manuel; Pérez-Alvarez, José Angel; Fernandez-Lopez, Juana
In vitro digestion models.pdf.jpgFeb-2018In vitro digestion models suitable for foods: Opportunities for new fields of application and challenges
Lucas González, Raquel; Viuda-Martos, Manuel; Pérez-Alvarez, José Angel; Fernández-López, Juana
Persimmon  Diospyros.pdf.jpg2018Persimmon (Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pat^ e: influence on quality properties
Lucas González, Raquel; Pellegrini, Marika; Viuda-Martos, Manuel; Pérez-Alvarez, José Angel; Fernandez-Lopez, Juana
CAROTENOIDS LEMON SH.pdf.jpgAug-2018Changes in the content of chlorophylls and carotenoids in the rind of Fino 49 lemons during maturation and their relationship with parameters from the CIELAB color space
Conesa Martinez, Agustin; Manera Bassa, Francisco Javier; Brotons Martínez, José Manuel; Fernández Zapata, Juan Carlos; Simón, I.; Simon Grao, Silvia; Alfonsea Simón, Marina; Martínez Nicolas, Juan José; Valverde, Juan Miguel; García-Sánchez, Francisco