Effect of particle size on functional properties of Brassica napobrassica leaves powder. Starch interactions and processing impact

por Betoret, Ester, Rosell, Cristina M.
Publicado 2020

Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix

por Betoret, Ester, Betoret, Noelia, Calabuig-Jiménez, Laura, Barrera, Cristina, Dalla Rosa, Marco
Publicado 2020

Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pr...

por Burca-Busaga, Cristina Gabriela, Betoret, Noelia, Seguí, Lucía, Betoret, Ester, Barrera, Cristina
Publicado 2020

Almond (Prunus dulcis) Bagasse as a Source of Bioactive Compounds with Antioxidant Properties: An In Vitro Assessment

por Duarte, Stevens, Puchades, Almudena, Jiménez-Hernández, Nuria, Betoret, Ester, Gosalbes, María José, Betoret, Noelia
Publicado 2023

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

por Mesa, José, Hinestroza-Córdoba, Leidy Indira, Barrera, Cristina, Seguí, Lucía, Betoret, Ester, Betoret, Noelia
Publicado 2020