Influence of high‐pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L

por Redondo‐Cuenca, Araceli, Pedrosa, Mercedes Martín, Sanz, Ma Dolores Tenorio, Alvarado López, Alejandra N., Garcia‐Alonso, Alejandra
Publicado 2022

Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product

por Giavoni, Marta, Villanueva-Suárez, María José, De la Peña-Armada, Rocío, Garcia-Alonso, Alejandra, Mateos-Aparicio, Inmaculada
Publicado 2022

Optimization of Conventional Extraction Parameters for Recovering Phenolic Compounds from Potato (Solanum tuberosum L.) Peels and Their Application as an Antioxidant in Yogurt Form...

por Brahmi, Fatiha, Mateos-Aparicio, Inmaculada, Garcia-Alonso, Alejandra, Abaci, Nadjet, Saoudi, Salima, Smail-Benazzouz, Leila, Guemghar-Haddadi, Hayate, Madani, Khodir, Boulekbache-Makhlouf, Lila
Publicado 2022