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Cacao Pod Husk Flour.pdf.jpg30-May-2021Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties
Delgado Ospina, Johannes; Martuscelli, Maria; Grande Tovar, Carlos David; Lucas González, Raquel; Molina Hernandez , Junior Bernardo ; Viuda-Martos, Manuel; Fernandez-Lopez, Juana; Pérez-Alvarez, José Angel; Chaves Lopez, Clemencia
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s11947-025-04026-x.pdf.jpgSep-2025Design of Multi-Component Beads (Alginate/Xanthan/Glycerol): Influence of Polymer Concentration on Lactobacillus acidophilus Viability and Release in Complex Food Systems
Valero Cases, Estefanía; Reboredo González, Alba; Esteban, María Ángeles; Frutos, María José
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1-s2.0-S2212429225012027-main.pdf.jpgJul-2025Impact of Lactobacillus rhamnosus fermentation and blending strategy on the biochemical and aroma profile of pomegranate juice beveragesValero Cases, Estefanía; Clemente Villalba, Jesús; Frutos, María José
1-s2.0-S0308814626015165-main.pdf.jpg2026Physicochemical and digestive properties of low-sodium bread enriched with Agaricus bisporus and Pleurotus ostreatus co-products
Bermúdez Gómez, Patricia; Pérez Clavijo, Margarita; Viuda Martos, Manuel; Fernández López, Juana; Lucas González, Raquel
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