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Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade

CYTA: journal of food, 2023-12, Vol.21 (1), p.72-81

2023

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Upcycling fruit pomaces (orange, apple, and grape-wine): The impact of particle size on phenolic compounds’ bioaccessibility

Heliyon, 2024-10, Vol.10 (19), p.e38737, Article e38737

2024

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In Vitro Digestibility and Bioaccessibility of Nutrients and Non-Nutrients Composing Extruded Brewers' Spent Grain

Nutrients, 2022-08, Vol.14 (17), p.3480

2022

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Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre

Foods, 2021-02, Vol.10 (3), p.499

2021

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Towards halving food waste: A comparative study using orange juice by-product in dairy desserts

Heliyon, 2023-04, Vol.9 (4), p.e15403-e15403, Article e15403

2023

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Feasibility of Extruded Brewer's Spent Grain as a Food Ingredient for a Healthy, Safe, and Sustainable Human Diet

Foods, 2022-05, Vol.11 (10), p.1403

2022

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Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace

Foods, 2022-11, Vol.11 (22), p.3615

2022

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Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers' Motivations and Emotions for Fibre-Enriched Products

Foods, 2021-12, Vol.11 (1), p.36

2021

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Integration of Sensory Analysis into Plant Breeding: A Review

Agrociencia (Montevideo, Uruguay), 2019-06, Vol.23 (1), p.101-115

2019

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Effect of Inulin Seeding on Rheology and Microstructure of Prebiotic Dairy Desserts

Food biophysics, 2011-12, Vol.6 (4), p.440-449

2011

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Editorial: Producing foods and ingredients through valorization of agro-industrial by-products

Frontiers in Food Science and Technology (Online), 2022-11, Vol.2

2022

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Consumer Willingness to Pay for Food Products Enriched with Brewers’ Spent Grain: A Discrete Choice Experiment

Foods, 2024-11, Vol.13 (22), p.3590

2024

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Different green extraction technologies for soluble dietary fibre extraction from orange by‐product

International journal of food science & technology, 2023-04, Vol.58 (4), p.2042-2049

2023

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Techno functional characterization of green-extracted soluble fibre from orange by-product

Food science & technology, 2022-08, Vol.166, p.113765, Article 113765

2022

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Assessment of in vitro digestion of reduced sugar biscuits with extruded brewers’ spent grain

Food research international, 2023-10, Vol.172, p.113160-113160, Article 113160

2023

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The future of hybrid foods: will consumers embrace dairy‐plant blends?

International journal of food science & technology, 2024-11, Vol.59 (11), p.8777-8785

2024

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Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity

Ciência e tecnologia de alimentos, 2019-09, Vol.39 (3), p.644-651

2019

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Brewer’s Spent Grain Used in Fiber-Enriched Burgers—Influence of Sustainability Information on Consumer Responses

Sustainability, 2023-03, Vol.15 (5), p.3873

2023

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Blueberry pomace as a source of antioxidant fibre in cookies: Consumer’s expectations and critical attributes for developing a new product

Food science and technology international, 2019-12, Vol.25 (8), p.642-648

2019

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Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties

Food science and technology international, 2023-08, p.10820132231193474-10820132231193474

2023

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Blueberry by-product used as an ingredient in the development of functional cookies

Food science and technology international, 2018-06, Vol.24 (4), p.301-308

2018

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New functional ingredient from orange juice byproduct through a green extraction method

Journal of food processing and preservation, 2019-05, Vol.43 (5), p.e13934-n/a

2019

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Effect of Information on Consumers’ Response to Different Food Categories Enriched With Brewer’s Spent Grain

Frontiers in Food Science and Technology (Online), 2022-06, Vol.2

2022

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Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality

Journal of food and nutrition research (Newark, Del. Print), 2019-10, Vol.7 (9), p.632-638

2019

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Revalorizando un subproducto de cervecería. Desarrollo de un snack pronto para consumir obtenido por extrusión

INNOTEC (Laboratorio Tecnológico del Uruguay), 2022-07, Vol.23

2022

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Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade

Upcycling fruit pomaces (orange, apple, and grape-wine): The impact of particle size on phenolic compounds’ bioaccessibility

In Vitro Digestibility and Bioaccessibility of Nutrients and Non-Nutrients Composing Extruded Brewers' Spent Grain

Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre

Towards halving food waste: A comparative study using orange juice by-product in dairy desserts

Feasibility of Extruded Brewer's Spent Grain as a Food Ingredient for a Healthy, Safe, and Sustainable Human Diet

Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace

Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers' Motivations and Emotions for Fibre-Enriched Products

Integration of Sensory Analysis into Plant Breeding: A Review

Effect of Inulin Seeding on Rheology and Microstructure of Prebiotic Dairy Desserts

Editorial: Producing foods and ingredients through valorization of agro-industrial by-products

Consumer Willingness to Pay for Food Products Enriched with Brewers’ Spent Grain: A Discrete Choice Experiment

Different green extraction technologies for soluble dietary fibre extraction from orange by‐product

Techno functional characterization of green-extracted soluble fibre from orange by-product

Assessment of in vitro digestion of reduced sugar biscuits with extruded brewers’ spent grain

The future of hybrid foods: will consumers embrace dairy‐plant blends?

Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity

Brewer’s Spent Grain Used in Fiber-Enriched Burgers—Influence of Sustainability Information on Consumer Responses

Blueberry pomace as a source of antioxidant fibre in cookies: Consumer’s expectations and critical attributes for developing a new product

Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties

Blueberry by-product used as an ingredient in the development of functional cookies

New functional ingredient from orange juice byproduct through a green extraction method

Effect of Information on Consumers’ Response to Different Food Categories Enriched With Brewer’s Spent Grain

Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality

Revalorizando un subproducto de cervecería. Desarrollo de un snack pronto para consumir obtenido por extrusión

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