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Antimicrobial properties of chitosan and whey protein films applied on fresh cut turkey pieces

International journal of biological macromolecules, 2019-06, Vol.130, p.810-817

2019

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Freeze-dried celery as an indirect source of nitrate in cold-smoked sausages: Effect on safety and color formation

Food science & technology, 2020-07, Vol.129, p.109586, Article 109586

2020

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Development of bigel based dysphagia‐oriented products, structured with collagen and carnauba wax: characterisation and rheological behaviour

International journal of food science & technology, 2023-01, Vol.58 (1), p.145-153

2023

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Emulsification and gelation as a tool for iron encapsulation in food-grade systems

Food science & technology, 2021-09, Vol.149, p.111895, Article 111895

2021

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Freeze‐drying of black chokeberry pomace extract–loaded double emulsions to obtain dispersible powders

Journal of food science, 2020-03, Vol.85 (3), p.628-638

2020

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Chitosan coating of red kiwifruit (Actinidia melanandra) for extending of the shelf life

International journal of biological macromolecules, 2016-04, Vol.85, p.355-360

2016

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Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages

Journal of food science, 2016-09, Vol.81 (9), p.C2175-C2182

2016

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Effect of black chokeberry pomace extract incorporation on the physical and oxidative stability of water‐in‐oil‐in‐water emulsion

Journal of the science of food and agriculture, 2021-08, Vol.101 (11), p.4570-4577

2021

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Extract isolated from cranberry pomace as functional ingredient in yoghurt production: Technological properties and digestibility studies

Food science & technology, 2021-08, Vol.148, p.111751, Article 111751

2021

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Characterisation of hydrogels and aerogels as carriers for sea buckthorn pomace extract

International journal of food science & technology, 2022-07, Vol.57 (7), p.4441-4450

2022

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W/O/W double emulsion-loaded alginate capsules containing Lactobacillus plantarum and lipophilic sea buckthorn (Hippophae rhamnoides L.) pomace extract in different phases

Food science and technology international, 2022-07, Vol.28 (5), p.397-407

2022

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Oleogel formulation using lipophilic sea buckthorn extract isolated from pomace with supercritical CO2

Journal of texture studies, 2021-08, Vol.52 (4), p.520-533

2021

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Effect of traditional and dry package ageing on physicochemical properties and protein digestibility of pork Longissimus thoracis muscle

International journal of gastronomy and food science, 2022-03, Vol.27, p.100487, Article 100487

2022

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Optimization of Delivery and Bioavailability of Encapsulated Caffeic Acid

Foods, 2023-05, Vol.12 (10), p.1993

2023

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Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain

Microorganisms (Basel), 2023-02, Vol.11 (2), p.436

2023

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Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat

Food chemistry, 2008-06, Vol.108 (4), p.1183-1191

2008

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Food-grade double emulsions as effective fat replacers in meat systems

Journal of food engineering, 2017-11, Vol.213, p.54-59

2017

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One-bite-sized 3D printed finger foods, oriented to malnutrition, sarcopenia and frailty prevention in the older people

Journal of the science of food and agriculture, 2024-03

2024

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Preparation of stable food-grade double emulsions with a hybrid premix membrane emulsification system

Food chemistry, 2016-09, Vol.206, p.59-66

2016

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Formulating protein‐based beverages for the dysphagia diets of the elderly: viscosity, protein quality, in vitro digestion, and consumers acceptability

Journal of the science of food and agriculture, 2020-08, Vol.100 (10), p.3895-3901

2020

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Nutritional composition of farm chinchilla (Chinchilla lanigera) meat

Journal of food composition and analysis, 2019-12, Vol.84, p.103303, Article 103303

2019

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Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties

Foods, 2022-02, Vol.11 (5), p.716

2022

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Development of a high-protein yoghurt-type product enriched with bioactive compounds for the elderly

Food science & technology, 2020-09, Vol.131, p.109820, Article 109820

2020

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Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production

Foods, 2022-03, Vol.11 (5), p.758

2022

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Antimicrobial properties of chitosan and whey protein films applied on fresh cut turkey pieces

Freeze-dried celery as an indirect source of nitrate in cold-smoked sausages: Effect on safety and color formation

Development of bigel based dysphagia‐oriented products, structured with collagen and carnauba wax: characterisation and rheological behaviour

Emulsification and gelation as a tool for iron encapsulation in food-grade systems

Freeze‐drying of black chokeberry pomace extract–loaded double emulsions to obtain dispersible powders

Chitosan coating of red kiwifruit (Actinidia melanandra) for extending of the shelf life

Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages

Effect of black chokeberry pomace extract incorporation on the physical and oxidative stability of water‐in‐oil‐in‐water emulsion

Extract isolated from cranberry pomace as functional ingredient in yoghurt production: Technological properties and digestibility studies

Characterisation of hydrogels and aerogels as carriers for sea buckthorn pomace extract

W/O/W double emulsion-loaded alginate capsules containing Lactobacillus plantarum and lipophilic sea buckthorn (Hippophae rhamnoides L.) pomace extract in different phases

Oleogel formulation using lipophilic sea buckthorn extract isolated from pomace with supercritical CO2

Effect of traditional and dry package ageing on physicochemical properties and protein digestibility of pork Longissimus thoracis muscle

Optimization of Delivery and Bioavailability of Encapsulated Caffeic Acid

Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain

Naturally Occurring Glycosidases in Milk from Native Cattle Breeds: Activity and Consequences on Free and Protein Bound-Glycans

Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat

Food-grade double emulsions as effective fat replacers in meat systems

One-bite-sized 3D printed finger foods, oriented to malnutrition, sarcopenia and frailty prevention in the older people

Preparation of stable food-grade double emulsions with a hybrid premix membrane emulsification system

Formulating protein‐based beverages for the dysphagia diets of the elderly: viscosity, protein quality, in vitro digestion, and consumers acceptability

Nutritional composition of farm chinchilla (Chinchilla lanigera) meat

Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties

Development of a high-protein yoghurt-type product enriched with bioactive compounds for the elderly

Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production

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