Tipo de Publicaciónsort descending Año Pais Coordinador
Ballester‑Sánchez et al. (2019). Rheological and thermal properties of royal quinoa and wheat flour blends for breadmaking. European Food Research and Technology, 245, 1571–1582. Artículos 2019 España
Propagacion del banano: tecnicas tradicionales, nuevas tecnologias e innovaciones Artículos 2018 España
Regeneration of plants from embryogenic cell suspensions os cv. "Datil" (Musa AA): Morphological evaluation of plants in the field Artículos 2018 España
Extraction and identification of endopeptidases in convection dried papaya and pineapple residues: A methodological approach for application to higher scale Artículos 2018 España
Effect of Thermal Stress on Tissue Ultrastructure and Metabolite Profiles During Initiation of Radiata Pine Somatic Embryogenesis Artículos 2019 España
Imaging Social and Environmental Factors as Modulators of Brain Dysfunction: Time to Focus on Developing Non-Western Societies. Artículos 2018 Chile
La planificación espacial marina: Marco operativo para conservar la diversidad biológica marina y promover el uso sostenible del potencial económico de los recursos marinos Artículos 2016 Cuba
Experiencia cubana en la implementación de una Red de monitoreo voluntario de alerta temprana de arrecifes coralinos Artículos 2014 Cuba
Miranda-Ramos et al. (2019). Evaluation of technological and nutritional quality of bread enriched with amaranth flour. LWT-Food Science and Technology, 114, 108418. Artículos 2019 España
Ballester-Sánchez et al. (2019). Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa. Foods, 8, 379. Artículos 2019 España
Cannabidiol-Enriched Extract Reduced the Cognitive Impairment but Not the Epileptic Seizures in a Lafora Disease Animal Model. Artículos 2020 España
Ahmed et al. (2020). Combined effect of chia flour and soy lecithin incorporation on nutritional and technological quality of fresh bread... Foods, DOI: 10.3390/foods9040446 Artículos 2020 España
Selma-Gracia (2020). Potential beneficial effect of hydrothermal treatment of starches from various sources on in vitro digestion. Food Hydrocolloids, 103, 105687. Artículos 2020 España
Ould Saadi et al. (2020). Effect of faba bean and chickpea mucilage incorporation in the structure and functionality of kefir. Food Sci Technol Int, doi: 10.1177/1082013220908089. Artículos 2020 España
Julio et al. (2019). Chia (Salvia hispanica) protein fractions: characterization and emulsifying properties. Journal of Food Measurement and Characterization, 13, 3318–3328. Artículos 2019 Mexico