Date (Phoenix dactylifera L. cv. Medjool) Seed Flour, a Potential
Ingredient for the Food Industry: Effect of Particle Size on Its
Chemical, Technological, and Functional Properties
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Nutritional, Fatty Acids, (Poly)phenols and Technological
Properties of Flower Powders from Fuchsia hybrida and
Alcea rosea
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Assessment of Chemical, Physico-Chemical and Sensory
Properties of Low-Sodium Beef Burgers Formulated with Flours
from Different Mushroom Types
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Beetroot juices as colorant in plant-based minced meat analogues: Color,
betalain composition and antioxidant activity as affected by juice type
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Changes in bioactive compounds present in
beef burgers formulated with walnut oil gelled
emulsion as a fat substitute during in vitro
gastrointestinal digestion
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Quality Characteristics of Fresh Date Palm Fruits of “Medjoul”
and “Confitera” cv. from the Southeast of Spain
(Elche Palm Grove)
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Chia and hemp oils-based gelled emulsions as replacers of pork
backfat in burgers: effect on lipid profile, technological attributes
and oxidation stability during frozen storage
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Healthier Oils: A New Scope in the Development of Functional
Meat and Dairy Products: A Review
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Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends
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Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry
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