Showing results (1-10 of 47) with videos related to
Sort By:
Pageof 5
Foods (Basel, Switzerland)|December 17, 2024
Valorizing Astringent 'Rojo Brillante' Persimmon Through the Development of Persimmon-Based BarsSepideh Hosseininejad, Gemma Moraga, Isabel HernandoFoods (Basel, Switzerland)|December 24, 2021
In Vitro and In Vivo Digestion of Persimmon and Derived Products: A ReviewCristina M González, Isabel Hernando, Gemma MoragaFoods (Basel, Switzerland)|April 30, 2021
Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion StudiesElena Diez-Sánchez, Amparo Quiles, Isabel HernandoJournal of Food Science|September 27, 2016
Designing a Clean Label Sponge Cake with Reduced Fat ContentCristina Eslava-Zomeño, Amparo Quiles, Isabel HernandoFood Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|September 3, 2013
Tissue microstructure, physicochemical properties, and bioactive compound locations in different sweet pepper typesMaría Hernández-Carrión, Isabel Hernando, Amparo QuilesJournal of the Science of Food and Agriculture|July 20, 2020
Influence of ripening stage and de-astringency treatment on the production of dehydrated persimmon snacksCristina M González, Isabel Hernando, Gemma MoragaJournal of the Science of Food and Agriculture|April 14, 2017
New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory studyJennifer Borreani, Isabel Hernando, Ana Salvador, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|April 5, 2017
Structural changes in biscuits made with cellulose emulsions as fat replacersTeresa Sanz, Amparo Quiles, Ana Salvador, et al.Foods (Basel, Switzerland)|February 27, 2026
Impact of Water Activity on Physical Stability and Bioactive Compound Retention in Yellow Pitaya (Selenicereus megalanthus) Pulp PowderAlexandre Tormos, Virginia Larrea, Isabel Hernando, et al.Foods (Basel, Switzerland)|November 11, 2022
Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon 'Rojo Brillante' FlourSepideh Hosseininejad, Virginia Larrea, Gemma Moraga, et al.Pageof 5