Instituto de Ciencia y Tecnología de Alimentos y Nutrición -ko ikertzaileekin lankidetzan egindako argitalpenak (4)

2017

  1. Use of spent coffee grounds as food ingredient in bakery products

    Food Chemistry, Vol. 216, pp. 114-122

2014

  1. Antiglycative and carbonyl trapping properties of the water soluble fraction of coffee silverskin

    Food Research International, Vol. 62, pp. 1120-1126

  2. Use of coffee silverskin and stevia to improve the formulation of biscuits

    Polish Journal of Food and Nutrition Sciences, Vol. 64, Núm. 4, pp. 243-251

2013

  1. Phytochemomics and other omics for permitting health claims made on foods

    Food Research International, Vol. 54, Núm. 1, pp. 1237-1249