Publications in collaboration with researchers from Instituto de Investigación en Ciencias de la Alimentación (4)

2017

  1. Use of spent coffee grounds as food ingredient in bakery products

    Food Chemistry, Vol. 216, pp. 114-122

2016

  1. Pre-treatment and extraction techniques for recovery of added value compounds from wastes throughout the agri-food chain

    Green Chemistry, Vol. 18, Núm. 23, pp. 6160-6204

2015

  1. Prebióticos; Concepto, propiedades y efectos beneficiosos

    Nutricion Hospitalaria, Vol. 31, pp. 99-118

2014

  1. Antiglycative and carbonyl trapping properties of the water soluble fraction of coffee silverskin

    Food Research International, Vol. 62, pp. 1120-1126