Sensory optimization of gluten‐free hazelnut omelette and sugar‐modified chestnut pudding: A free choice profiling approach for enhanced traditional recipe formulations
Ortiz‐Solà, J., Almeida, D., López‐Mas, L., Kallas, Z., Abadias, M., Barros, L., Martín‐Gómez, H., Aguiló‐Aguayo, I.
Published in Journal of food science (01.09.2024)
Published in Journal of food science (01.09.2024)
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Polyacetylene levels in carrot juice, effect of pH and thermal processing
Aguiló-Aguayo, I., Brunton, N., Rai, D.K., Balagueró, E., Hossain, M.B., Valverde, J.
Published in Food chemistry (01.06.2014)
Published in Food chemistry (01.06.2014)
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Lycopene, Vitamin C, and Antioxidant Capacity of Tomato Juice as Affected by High-Intensity Pulsed Electric Fields Critical Parameters
Odriozola-Serrano, Isabel, Aguiló-Aguayo, Ingrid, Soliva-Fortuny, Robert, Gimeno-Añó, Vicente, Martín-Belloso, Olga
Published in Journal of agricultural and food chemistry (31.10.2007)
Published in Journal of agricultural and food chemistry (31.10.2007)
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