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Sensors (Basel, Switzerland)|February 11, 2016
An Electrochemical Impedance Spectroscopy System for Monitoring Pineapple Waste SaccharificationClaudia Conesa, Javier Ibáñez Civera, Lucía Seguí, et al.
Foods (Basel, Switzerland)|June 6, 2020
Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food IngredientLeidy Indira Hinestroza-Córdoba, Stevens Duarte Serna, Lucía Seguí, et al.
AIMS Microbiology|June 26, 2024
Exploring fermentation with lactic acid bacteria as a pretreatment for enhancing antioxidant potential in broccoli stem powdersM Alegría Serna-Barrera, Claudia Bas-Bellver, Lucía Seguí, et al.
Molecules (Basel, Switzerland)|July 26, 2020
High Homogenization Pressures to Improve Food Quality, Functionality and SustainabilityJosé Mesa, Leidy Indira Hinestroza-Córdoba, Cristina Barrera, et al.
Sensors (Basel, Switzerland)|September 18, 2015
An Electrochemical Impedance Spectroscopy-Based Technique to Identify and Quantify Fermentable Sugars in Pineapple Waste Valorization for Bioethanol ProductionClaudia Conesa, Eduardo García-Breijo, Edwin Loeff, et al.
Foods (Basel, Switzerland)|January 25, 2025
An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food ProductsLaís Benvenutti, Fernanda Moreira Moura, Gabriela Zanghelini, et al.
Foods (Basel, Switzerland)|September 28, 2021
Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure HomogenizationCristina Gabriela Burca-Busaga, Noelia Betoret, Lucía Seguí, et al.
Journal of Agricultural and Food Chemistry|July 8, 2020
Valorization of Persimmon and Blueberry Byproducts to Obtain Functional Powders: In Vitro Digestion and Fermentation by Gut MicrobiotaClaudia Bas-Bellver, Cristina Andrés, Lucía Seguí, et al.
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