selected publications
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article
- Antioxidant Bioaccessibility of Cooked Gluten-Free Pasta Enriched with Tomato Pomace or Linseed Meal. Foods. 2024
- Breadmaking Performance of Elite Einkorn (Triticum monococcum L. subsp. monococcum) Lines: Evaluation of Flour, Dough and Bread Characteristics. Foods. 2023
- Changes in colour, tocopherols and carotenoids during the germination of lupin seeds. Journal of Food Composition and Analysis. 2023
- Lupin as a Source of Bioactive Antioxidant Compounds for Food Products. Molecules. 2023
- Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products. Molecules. 2022
- Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits. Molecules. 2022
- Composition, texture, sensorial quality, and biological activity after in vitro digestion of durum wheat pasta enriched with carrot waste extract encapsulates. International Journal of Food Sciences and Nutrition. 2022
- Effect of Debittering with Different Solvents and Ultrasound on Carotenoids, Tocopherols, and Phenolics of Lupinus albus Seeds. Antioxidants. 2022
- Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers. Antioxidants. 2022
- Free Phenolic Compounds, Antioxidant Capacity and FT-NIR Survey of Debittered Lupinus mutabilis Seeds. Processes. 2022
- Kinetics of Carotenoids Degradation during the Storage of Encapsulated Carrot Waste Extracts. Molecules. 2022
- Tocopherols, carotenoids and phenolics changes during Andean lupin (Lupinus mutabilis Sweet) seeds processing. Journal of Food Composition and Analysis. 2022
- Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying. Food Chemistry. 2021