Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour
Antoniewska, Agata, Rutkowska, Jarosława, Pineda, Montserrat Martinez, Adamska, Agata
Published in Food science & technology (01.03.2018)
Published in Food science & technology (01.03.2018)
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Journal Article
Is It Possible to Include Potato in the Diet of Chronic Kidney Disease Patients? New Culinary Alternatives for Limiting Potassium Content
Martínez-Pineda, Montserrat, Yagüe-Ruiz, Cristina, Vercet-Tormo, Antonio
Published in Journal of renal nutrition (01.05.2020)
Published in Journal of renal nutrition (01.05.2020)
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Journal Article
Evaluation of phenolic compounds, antioxidant activity and pigment content in emerging and traditional plant-based oils in Mediterranean gastronomy
Rodilla, Sol Diez, Martínez-Pineda, Montserrat, Yagüe-Ruiz, Cristina, Vercet, Antonio
Published in International journal of gastronomy and food science (01.09.2023)
Published in International journal of gastronomy and food science (01.09.2023)
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Journal Article
Are Food Additives a Really Problematic Hidden Source of Potassium for Chronic Kidney Disease Patients?
Martínez-Pineda, Montserrat, Vercet, Antonio, Yagüe-Ruiz, Cristina
Published in Nutrients (12.10.2021)
Published in Nutrients (12.10.2021)
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Journal Article
Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol
Rutkowska, Jaroslawa, Antoniewska, Agata, Martinez-Pineda, Montserrat, Nawirska-Olszańska, Agnieszka, Zbikowska, Anna, Baranowski, Damian
Published in Antioxidants (07.05.2020)
Published in Antioxidants (07.05.2020)
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Journal Article
Reduction of potassium content of green bean pods and chard by culinary processing. Tools for chronic kidney disease
Martínez-Pineda, Montserrat, Yagüe-Ruiz, Cristina, Caverni-Muñoz, Alberto, Vercet-Tormo, Antonio
Published in Nefrologia : publicacion oficial de la Sociedad Espanola Nefrologia (01.07.2016)
Published in Nefrologia : publicacion oficial de la Sociedad Espanola Nefrologia (01.07.2016)
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Journal Article
Reducción del contenido de potasio de las judías verdes y las acelgas mediante el procesado culinario. Herramientas para la enfermedad renal crónica
Martínez-Pineda, Montserrat, Yagüe-Ruiz, Cristina, Caverni-Muñoz, Alberto, Vercet-Tormo, Antonio
Published in Nefrología (01.07.2016)
Published in Nefrología (01.07.2016)
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Journal Article