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Formation, Mitigation, and Detection of Acrylamide in Foods

Food analytical methods, 2022-06, Vol.15 (6), p.1736-1747

2022

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Assessing the microstructural and rheological changes induced by food additives on potato puree

Food chemistry, 2018-02, Vol.240, p.304-313

2018

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Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing

Food and bioprocess technology, 2018-11, Vol.11 (11), p.2021-2031

2018

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Consumers´ willingness to pay for snacks enriched with insects: A trending and sustainable protein source

Future foods : a dedicated journal for sustainability in food science, 2024-06, Vol.9, p.100360, Article 100360

2024

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Derivation of a no significant risk level (NSRL) of acrylamide in potato-based synthetic models and validation by NIR spectroscopy

Food chemistry advances, 2024-06, Vol.4, p.100652, Article 100652

2024

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The structural characteristics and rheological properties of Lebanese locust bean gum

Journal of food engineering, 2014-01, Vol.120, p.204-214

2014

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Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes

Food science & nutrition, 2024-02, Vol.12 (2), p.1046-1055

2024

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Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing

Foods, 2019-12, Vol.9 (1), p.21

2019

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Are Citric Acid-Iron II Complexes True Chelates or Just Physical Mixtures and How to Prove This?

Foods, 2023-01, Vol.12 (2), p.410

2023

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Impact of COVID-19 Pandemic on Willingness to Consume Insect-Based Food Products in Catalonia

Foods, 2021-04, Vol.10 (4), p.805

2021

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3D printing technology: The new era for food customization and elaboration

Trends in food science & technology, 2018-05, Vol.75, p.231-242

2018

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Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models

Food chemistry, 2023-05, Vol.408, p.135235-135235, Article 135235

2023

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New approaches, bioavailability and the use of chelates as a promising method for food fortification

Food chemistry, 2022-03, Vol.373 (Pt A), p.131394-131394, Article 131394

2022

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Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction

Food chemistry, 2018-09, Vol.260, p.7-12

2018

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The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying

Food chemistry, 2021-07, Vol.350, p.129060-129060, Article 129060

2021

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How does instant autovaporization deepen the cold press-extraction process of sunflower vegetal oil?

Journal of food engineering, 2019-12, Vol.263, p.70-78

2019

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Formation, Mitigation, and Detection of Acrylamide in Foods

Assessing the microstructural and rheological changes induced by food additives on potato puree

Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing

Consumers´ willingness to pay for snacks enriched with insects: A trending and sustainable protein source

Derivation of a no significant risk level (NSRL) of acrylamide in potato-based synthetic models and validation by NIR spectroscopy

The structural characteristics and rheological properties of Lebanese locust bean gum

Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes

Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing

Are Citric Acid-Iron II Complexes True Chelates or Just Physical Mixtures and How to Prove This?

Impact of COVID-19 Pandemic on Willingness to Consume Insect-Based Food Products in Catalonia

3D printing technology: The new era for food customization and elaboration

Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models

New approaches, bioavailability and the use of chelates as a promising method for food fortification

Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction

The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying

How does instant autovaporization deepen the cold press-extraction process of sunflower vegetal oil?

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