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Use of insects and pea powder as alternative protein and mineral sources in extruded snacks

European food research & technology, 2020-04, Vol.246 (4), p.703-712

2020

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Resistant maltodextrin’s effect on the physicochemical and structure properties of spray dried orange juice powders

European food research & technology, 2021-05, Vol.247 (5), p.1125-1132

2021

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Developing psyllium fibre gel-based foods: Physicochemical, nutritional, optical and mechanical properties

Food hydrocolloids, 2022-01, Vol.122, p.107108, Article 107108

2022

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Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents

Molecules (Basel, Switzerland), 2022-07, Vol.27 (15), p.4737

2022

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Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

Foods, 2020-07, Vol.9 (7), p.933

2020

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Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies

Food biophysics, 2021-03, Vol.16 (1), p.27-39

2021

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Physicochemical Properties and Structure Changes of Food Products during Processing

Foods, 2022-08, Vol.11 (15), p.2365

2022

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Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties

European food research & technology, 2021-10, Vol.247 (10), p.2565-2578

2021

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Bioavailability of Bioactive Compounds from Reconstituted Grapefruit Juice as Affected by the Obtention Process

Molecules (Basel, Switzerland), 2023-03, Vol.28 (7), p.2904

2023

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In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates

Molecules (Basel, Switzerland), 2022-03, Vol.27 (6), p.1972

2022

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Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties

Applied sciences, 2021-07, Vol.11 (14), p.6658

2021

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Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup

Foods, 2024-08, Vol.13 (15), p.2405

2024

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Application of 3D Printing in the Design of Functional Gluten-Free Dough

Foods, 2022-05, Vol.11 (11), p.1555

2022

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Valorization of Beetroot By-Products for Producing Value-Added Third Generation Snacks

Foods, 2023-01, Vol.12 (1), p.176

2023

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In Vitro Digestibility of Minerals and B Group Vitamins from Different Brewers’ Spent Grains

Nutrients, 2022-08, Vol.14 (17), p.3512

2022

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Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality

Foods, 2024-06, Vol.13 (11), p.1691

2024

Volltextzugriff (PDF)

Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours

Foods, 2023-12, Vol.13 (1), p.51

2023

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Fiber Enrichment of 3D Printed Apricot Gel Snacks with Orange By-Products

Gels, 2023-07, Vol.9 (7), p.569

2023

Volltextzugriff (PDF)

Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers

Foods, 2023-03, Vol.12 (6), p.1303

2023

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Viability Study on the Use of Three Different Gels for 3D Food Printing

Gels, 2023-09, Vol.9 (9), p.736

2023

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Characterization, mathematical modeling of moisture sorption isotherms and bioactive compounds of Andean root flours

Current research in food science, 2024, Vol.8, p.100752-100752, Article 100752

2024

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Physicochemical, Structural, and Functional Properties of Snake Melon ( Cucumis melo subsp. melo Var. flexuosus ) Microencapsulated with Pea Protein and Pea Fibre by Freeze-Drying

Foods, 2023-07, Vol.12 (14), p.2679

2023

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Third-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours: Microwave Expansion Kinetics and Characterization

Foods, 2023-05, Vol.12 (11), p.2168

2023

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Techno-Functional Properties of Corn Flour with Cowpea ( Vigna unguilata ) Powders Obtained by Extrusion

Foods, 2023-01, Vol.12 (2), p.298

2023

Volltextzugriff (PDF)

Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects

Plants (Basel), 2021-11, Vol.10 (11), p.2504

2021

Volltextzugriff (PDF)

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Use of insects and pea powder as alternative protein and mineral sources in extruded snacks

Resistant maltodextrin’s effect on the physicochemical and structure properties of spray dried orange juice powders

Developing psyllium fibre gel-based foods: Physicochemical, nutritional, optical and mechanical properties

Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies

Physicochemical Properties and Structure Changes of Food Products during Processing

Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties

Bioavailability of Bioactive Compounds from Reconstituted Grapefruit Juice as Affected by the Obtention Process

In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates

Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties

Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup

Application of 3D Printing in the Design of Functional Gluten-Free Dough

Valorization of Beetroot By-Products for Producing Value-Added Third Generation Snacks

In Vitro Digestibility of Minerals and B Group Vitamins from Different Brewers’ Spent Grains

Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality

Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours

Fiber Enrichment of 3D Printed Apricot Gel Snacks with Orange By-Products

Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers

Viability Study on the Use of Three Different Gels for 3D Food Printing

Characterization, mathematical modeling of moisture sorption isotherms and bioactive compounds of Andean root flours

Physicochemical, Structural, and Functional Properties of Snake Melon ( Cucumis melo subsp. melo Var. flexuosus ) Microencapsulated with Pea Protein and Pea Fibre by Freeze-Drying

Third-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours: Microwave Expansion Kinetics and Characterization

Techno-Functional Properties of Corn Flour with Cowpea ( Vigna unguilata ) Powders Obtained by Extrusion

Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects

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