In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review

por M. González, Cristina, Hernando, Isabel, Moraga, Gemma
Publicado 2021

Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon ‘Rojo Brillante’ Flour

por Hosseininejad, Sepideh, Larrea, Virginia, Moraga, Gemma, Hernando, Isabel
Publicado 2022

Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties

por González, Cristina M., Gil, Rebeca, Moraga, Gemma, Salvador, Alejandra
Publicado 2021

Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers

por López-García, Adrián, Moraga, Gemma, Hernando, Isabel, Quiles, Amparo
Publicado 2021

Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages

por Vilhena, Nariane Q., Gil, Rebeca, Llorca, Empar, Moraga, Gemma, Salvador, Alejandra
Publicado 2020

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

por Ozuna, César, Trueba-Vázquez, Eugenia, Moraga, Gemma, Llorca, Empar, Hernando, Isabel
Publicado 2020

High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers

por Martínez-Martí, Joana, Quiles, Amparo, Moraga, Gemma, Llorca, Empar, Hernando, Isabel
Publicado 2022

Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace

por Perez-Pirotto, Claudia, Moraga, Gemma, Hernando, Isabel, Cozzano, Sonia, Arcia, Patricia
Publicado 2022