Basque Research and Technology Alliance-ko ikertzaileekin lankidetzan egindako argitalpenak (9)

2023

  1. Hybrid Spreadable Cheese Analogues with Faba Bean and Mealworm (Tenebrio molitor) Flours: Optimisation Using Desirability-Based Mixture Design

    Foods, Vol. 12, Núm. 7

  2. Rational Food Design Targeting Micronutrient Deficiencies in Adolescents: Nutritional, Acoustic-Mechanical and Sensory Properties of Chickpea-Rice Biscuits

    Foods, Vol. 12, Núm. 5

2022

  1. 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

  2. Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology

    LWT, Vol. 168

  3. Effect of microwave technology and upcycled orange fibre on the quality of gluten-free muffins

    LWT, Vol. 158

  4. Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer’s Spent Grain and Insect Flours

    Foods, Vol. 11, Núm. 21

  5. Leveraging innovative technologies for designing a healthy and personalized breakfast: Consumer perception of three smart cooking devices in the EU

    Open Research Europe, Vol. 1

  6. 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

2021

  1. EFFECT OF A NEW ORANCE FIBRE INGREDIENT AND MICROWAVE TECHNOLOGY ON QUALITY OF GLUTEN-FREE MUFFINS

    AMPERE 2021 Proceedings - 18th International Conference on Microwave and High Frequency Applications