selected publications
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academic article
- Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 1265-1273. 2020
- Chia, quinoa, and their coproducts as potential antioxidants for the meat industry. PLANTS-BASEL. 13591-135921. 2020
- Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 1-7. 2020
- Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage. FOODS. 1-11. 2020
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congress communication