Publikationen, an denen er mitarbeitet Rocío de la Peña Armada (5)

2023

  1. The quinoa variety influences the nutritional and antioxidant profile rather than the geographic factors

    Food Chemistry, Vol. 402

2022

  1. High hydrostatic pressure assisted by food-grade enzymes as a sustainable approach for the development of an antioxidant ingredient

    LWT, Vol. 169

2021

  1. Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast®

    LWT, Vol. 146

2020

  1. Apple by-product dietary fibre exhibits potential prebiotic and hypolipidemic effectsin high-fat fed Wistar rats

    Bioactive Carbohydrates and Dietary Fibre, Vol. 23

  2. High hydrostatic pressure processing enhances pectin solubilisation on apple by-product improving techno-functional properties

    European Food Research and Technology, Vol. 246, Núm. 8, pp. 1691-1702