Universidad Miguel Hernández de Elche-ko ikertzaileekin lankidetzan egindako argitalpenak (6)

2018

  1. Artichoke (Cynara scolymus L.)

    Nonvitamin and Nonmineral Nutritional Supplements (Elsevier), pp. 135-138

2016

  1. Improvement of the healthy properties of a Spanish artisan meat pie maintaining the organoleptic quality

    LWT - Food Science and Technology, Vol. 65, pp. 624-629

2015

  1. Effect of chlorophyll removal and particle size upon the nutritional and technological properties of powdered by-products from artichoke (Cynara scolymus, L.) industrial canning

    International Journal of Food Science and Technology, Vol. 50, Núm. 11, pp. 2383-2390

  2. Estrategias para mejorar las características nutritivas y saludables del pastel de carne de Murcia

    Nutricion Hospitalaria, Vol. 32, Núm. 6, pp. 2734-2740

2014

  1. Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing

    Food Chemistry, Vol. 160, pp. 134-140

2013

  1. Caracterización y valor nutritivo de un alimento artesanal: El pastel de carne de Murcia

    Nutrición Hospitalaria, Vol. 28, Núm. 4, pp. 1300-1305