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Journal of the Science of Food and Agriculture|August 4, 2018
Composition and physicochemical properties of dried berry pomaceAnne-Marie Reißner, Said Al-Hamimi, Amparo Quiles, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|April 20, 2016
High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approachJosé Luis Vázquez-Gutiérrez, Amparo Quiles, Erica Vonasek, et al.
Food Microbiology|June 15, 2013
High pressure homogenization vs heat treatment: safety and functional properties of liquid whole eggFrancesca Patrignani, Lucia Vannini, Sylvain L Sado Kamdem, et al.
Food & Function|February 2, 2013
Changes in the structure and antioxidant properties of onions by high pressure treatmentJosé Luis Vázquez-Gutiérrez, Lucía Plaza, Isabel Hernando, et al.
Meat Science|February 21, 2020
Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approachSara V Ángel-Rendón, Annamaria Filomena-Ambrosio, María Hernández-Carrión, et al.
Carbohydrate Polymers|October 14, 2020
Chitosan and crosslinked chitosan nanoparticles: Synthesis, characterization and their role as Pickering emulsifiersElisa Franco Ribeiro, Taís Téo de Barros-Alexandrino, Odilio Benedito Garrido Assis, et al.
Foods (Basel, Switzerland)|May 14, 2025
Sensory Properties of Fermented Blends of Sunflower Press Cake and WheyHarald Rohm, Sophie Morejón Caraballo, Ana Salvador, et al.
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