Towards halving food waste: A comparative study using orange juice by-product in dairy desserts
Claudia, Perez-Pirotto, Isabel, Hernando, Sonia, Cozzano, Ana, Curutchet, Patricia, Arcia
Published in Heliyon (01.04.2023)
Published in Heliyon (01.04.2023)
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Journal Article
Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers' Motivations and Emotions for Fibre-Enriched Products
Curutchet, Ana, Serantes, Maite, Pontet, Carolina, Prisco, Fatima, Arcia, Patricia, Barg, Gabriel, Menendez, Juan Andres, Tárrega, Amparo
Published in Foods (24.12.2021)
Published in Foods (24.12.2021)
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Journal Article
Integration of Sensory Analysis into Plant Breeding: A Review
Lado, Joanna, Moltini, Ana Inés, Vicente, Esteban, Rodríguez, Gustavo, Arcia, Patricia, Rodríguez, Mariana, López, Martín, Billiris, Alejandra, Ares, Gastón
Published in Agrociencia (Montevideo, Uruguay) (01.06.2019)
Published in Agrociencia (Montevideo, Uruguay) (01.06.2019)
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Journal Article
Effect of Inulin Seeding on Rheology and Microstructure of Prebiotic Dairy Desserts
Arcia, Patricia L., Navarro, Sergio, Costell, Elvira, Tárrega, Amparo
Published in Food biophysics (01.12.2011)
Published in Food biophysics (01.12.2011)
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Journal Article
The future of hybrid foods: will consumers embrace dairy‐plant blends?
Curutchet, Ana, Arcia, Patricia, Rodríguez Arzuaga, Mariana
Published in International journal of food science & technology (01.11.2024)
Published in International journal of food science & technology (01.11.2024)
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Journal Article
Brewer’s Spent Grain Used in Fiber-Enriched Burgers—Influence of Sustainability Information on Consumer Responses
Curutchet, Ana, Arcia, Patricia, Prisco, Fátima, Tarrega, Amparo
Published in Sustainability (01.03.2023)
Published in Sustainability (01.03.2023)
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Journal Article
Blueberry pomace as a source of antioxidant fibre in cookies: Consumer's expectations and critical attributes for developing a new product
Curutchet, Ana, Cozzano, Sonia, Tárrega, Amparo, Arcia, Patricia
Published in Food science and technology international (01.12.2019)
Published in Food science and technology international (01.12.2019)
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