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Food Chemistry|December 18, 2015
Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubersYali Yang, Isabel Achaerandio, Montserrat PujolàJournal of the Science of Food and Agriculture|January 24, 2015
Classification of potato cultivars to establish their processing aptitudeYali Yang, Isabel Achaerandio, Montserrat PujolàJournal of Agricultural and Food Chemistry|December 21, 2006
Comparative study of protein stabilization in white wine using zirconia and bentonite: physicochemical and wine sensory analysisFernando N Salazar, Isabel Achaerandio, Mariela A Labb, et al.Journal of Agricultural and Food Chemistry|June 1, 2007
Solid foodstuff supplemented with phenolics from grape: antioxidant properties and correlation with phenolic profilesAleksandra Rózek, Isabel Achaerandio, María Pilar Almajano, et al.Frontiers in Plant Science|November 23, 2020
Tomato and Melon Meloidogyne Resistant Rootstocks Improve Crop Yield but Melon Fruit Quality Is Influenced by the Cropping SeasonAlejandro Expósito, Montserrat Pujolà, Isabel Achaerandio, et al.Gels (Basel, Switzerland)|January 20, 2022
Soft-Tissue-Mimicking Using Hydrogels for the Development of PhantomsAitor Tejo-Otero, Felip Fenollosa-Artés, Isabel Achaerandio, et al.Animals : an Open Access Journal From MDPI|August 27, 2021
Diet and Exercise Modulate GH-IGFs Axis, Proteolytic Markers and Myogenic Regulatory Factors in Juveniles of Gilthead Sea Bream (Sparus aurata)Miquel Perelló-Amorós, Isabel García-Pérez, Albert Sánchez-Moya, et al.Pageof 1