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PreviewIssue DateTitleAuthor(s)Access
Assessment of emulsion gels formulated with chestnut flour and chia oil (1).pdf.jpgNov-2019Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation
Lucas González, Raquel; Roldán Verdu, Alba; Sayas-Barberá, Estrella; Fernandez-Lopez, Juana; Pérez Álvarez, José Antonio; Viuda-Martos, Manuel
2019 Chia products   meat science 156 (1).pdf.jpgMay-2019Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life
Fernandez-Lopez, Juana; Lucas González, Raquel; Viuda-Martos, Manuel; Sayas-Barberá, Estrella; NAVARRO RODRIGUEZ DE VERA, CASILDA; Haros, Claudia Monika; Pérez-Alvarez, José Angel
Food Chemistry 2020 (1).pdf.jpgNov-2019Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer
Fernandez-Lopez, Juana; Lucas González, Raquel; Viuda-Martos, Manuel; Sayas-Barberá, Estrella; Ballester-Sánchez, Jaime; Haros, Claudia Monika; Martínez Mayoral, María Asunción; Pérez-Alvarez, José Angel
32-foods-11-03661-v2.pdf.jpgSep-2022Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods
Sayas-Barberá, Estrella; Alvarez Perez, Jose Angel; Navarro Rodríguez de Vera, Casilda; Fernández-López, Manuela; Viuda-Martos, Manuel; Fernandez-Lopez, Juana