selected publications
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academic article
- Food Ingredients as Anti-Obesity Agents: A Review. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 929-942. 2013
- Low fat set yogurth rich in pomegranate juice: A new antioxidant dairy product. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL. 177-180. 2012
- Use of date (Phoenix dactylifera L.) blanching water for reconstituting milk powder: Yogurt manufacture. FOOD AND BIOPRODUCTS PROCESSING. 506-514. 2012
- Production of low-fat yogurt with quince (Cydonia oblonga Mill.) scalding water. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 1388-1395. 2011
- Recuentos de bacterias probióticas en leches fermentadas comercializadas en España . ALIMENTACION EQUIPOS Y TECNOLOGIA. 14-17. 2010
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chapter
- Addition of lemon and orange fibers as functional ingredients to a sweetened chesse . Total Food. Sustainability of the Agri-Food Chain.. 74-79. 2010
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thesis