Mónica Ibargüen Salaverri-rekin lankidetzan egindako argitalpenak (7)
2023
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Carne con textura modificada para consumidores sénior: efecto del tipo de carne, velocidad de picado e información nutricional en la percepción sensorial y las preferencias
Eurocarne: La revista internacional del sector cárnico, Núm. 315, pp. 33-49
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Rational Food Design Targeting Micronutrient Deficiencies in Adolescents: Nutritional, Acoustic-Mechanical and Sensory Properties of Chickpea-Rice Biscuits
Foods, Vol. 12, Núm. 5
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Salchichas híbridas: modelando el efecto del reemplazo parcial de carne con brócoli, harina de bagazo de cerveza y harina de insecto (Tenebrio molitor)
Eurocarne: La revista internacional del sector cárnico, Núm. 316, pp. 47-60
2022
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Designing Nutritious and Sustainable Biscuits Using Upcycled Fibre-Rich Ingredients Obtained by Hot Air - Microwave Drying of Orange by-Products
Plant Foods for Human Nutrition, Vol. 77, Núm. 2, pp. 271-278
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Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology
LWT, Vol. 168
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Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer’s Spent Grain and Insect Flours
Foods, Vol. 11, Núm. 21
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Texture‐modified meat for senior consumers varying meat type and mincing speed: effect of gender, age and nutritional information on sensory perception and preferences
Future Foods, Vol. 6