Veterinaria
Facultad
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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 (223)
2024
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Enriching Eggs with Bioactive Compounds through the Inclusion of Grape Pomace in Laying Hens Diet: Effect on Internal and External Egg Quality Parameters
Foods, Vol. 13, Núm. 10
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Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products
Foods, Vol. 13, Núm. 4
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Potential of Cricket (Acheta domesticus) Flour as a Lean Meat Replacer in the Development of Beef Patties
Foods, Vol. 13, Núm. 2
2023
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Cricket (Acheta domesticus) flour as meat replacer in frankfurters: Nutritional, technological, structural, and sensory characteristics
Innovative Food Science and Emerging Technologies, Vol. 83
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Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance
Foods, Vol. 12, Núm. 11
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Maternal Diet Determines Milk Microbiome Composition and Offspring Gut Colonization in Wistar Rats
Nutrients, Vol. 15, Núm. 20
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Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach
Foods, Vol. 12, Núm. 1
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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Gut microbiome-modulating properties of a polyphenol-enriched dietary supplement comprised of hibiscus and lemon verbena extracts. Monitoring of phenolic metabolites
Journal of Functional Foods, Vol. 91
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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
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Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile
Foods, Vol. 11, Núm. 22
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Supplementation with a Cocoa–Carob Blend, Alone or in Combination with Metformin, Attenuates Diabetic Cardiomyopathy, Cardiac Oxidative Stress and Inflammation in Zucker Diabetic Rats
Antioxidants, Vol. 11, Núm. 2
2021
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A novel sprouted oat fermented beverage: Evaluation of safety and health benefits for celiac individuals
Nutrients, Vol. 13, Núm. 8
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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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Characterisation of muffins with upcycled sunflower flour
Foods, Vol. 10, Núm. 2, pp. 1-7
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Combining grape byproducts to maximise biological activity of polyphenols in chickens
Animals, Vol. 11, Núm. 11
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Development of meat products with healthier lipid content: Vibrational spectroscopy
Foods, Vol. 10, Núm. 2
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Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads
LWT, Vol. 139