Farmacia Galénica y Tecnología Alimentaria
Departamento
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
Madrid, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (124)
2024
2023
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Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance
Foods, Vol. 12, Núm. 11
2022
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Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil
Foods, Vol. 11, Núm. 24
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Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate
Plant Foods for Human Nutrition, Vol. 77, Núm. 1, pp. 141-149
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Exploring a cocoa–carob blend as a functional food with decreased bitterness: Characterization and sensory analysis
LWT, Vol. 165
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Insights on the effect of age and gender on in-mouth volatile release during wine tasting
Food Research International, Vol. 155
2021
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Acute supplementation with grapes in obese subjects did not affect postprandial metabolism: a randomized, double-blind, crossover clinical trial
European Journal of Nutrition, Vol. 60, Núm. 5, pp. 2671-2681
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Effect of addition of human saliva on steady and viscoelastic rheological properties of some commercial dysphagia-oriented products
Food Hydrocolloids, Vol. 111
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Effect of frozen storage on the viscoelastic properties of mixed legume-surimi gels
LWT, Vol. 145
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Effect of microbial transglutaminase on the production of fish myofibrillar and vegetable protein-based products
Value-Addition in Food Products and Processing Through Enzyme Technology (Elsevier), pp. 427-436
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Fish muscle processing into seafood products reduces β-parvalbumin allergenicity
Food Chemistry, Vol. 364
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Metabolism of flavonoids and lignans by lactobacilli and bifidobacteria strains improves the nutritional properties of flaxseed-enriched beverages
Food Research International, Vol. 147
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Metagenomics analysis reveals an extraordinary inner bacterial diversity in anisakids (Nematoda: Anisakidae) l3 larvae
Microorganisms, Vol. 9, Núm. 5
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Technological and sensory properties of gluten-free muffins made with chickpea flour
Gluten-Free Diets and Health (Nova Science Publishers, Inc.), pp. 131-160
2020
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An Objective and Subjective Characterization of the Oral Processing of Six Solid Foods
Springer Proceedings in Materials (Springer Nature), pp. 69-73
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Assessment of the miniature kramer shear cell to measure both solid food and bolus mechanical properties and their interplay with oral processing behavior
Foods, Vol. 9, Núm. 5
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Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates
Food Hydrocolloids, Vol. 107
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Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates
Plant Foods for Human Nutrition, Vol. 75, Núm. 4, pp. 642-650
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Dietary inclusion of Antarctic krill meal during the finishing feed period improves health and fillet quality of Atlantic salmon (Salmo salar L.)
British Journal of Nutrition, Vol. 124, Núm. 4, pp. 418-431
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Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat
Innovative Food Science and Emerging Technologies, Vol. 59