Título Tipo de Publicaciónorden descendente Año Pais Coordinador

II INTERNATIONAL CONFERENCE OF Ia ValSe-Food NETWORK Development of Food Ingredients from Iberoamerican Ancestral Crops BOOK OF ABSTRACTS

Libros 2019 España

Mereles et al. (2022). Recursos alimentarios autóctonos del Chaco. Una mirada a su potencial nutritivo. Rojasiana Serie Especial Nº6: 1-65, ISSN:1026-0889

Libros 2022 Paraguay

Repo-Carrasco-Valencia & Tomás. Editors (2022). Native Crops in Latin American. Biochemical, Processing, and Nutraceutical... Food Biotechnology and Engineering.ISBN:9780367531409

Libros 2022 Perú

III CONFERENCIA INTERNACIONAL DEL GRUPO Valse-Food NETWORK y VI Simposio Chia-Link 2021. Valiosas semillas ancestrales Iberoamericanas para la alimentación del futuro.

Libros 2021 Chile

Castanheira et al. Editors (2020). The 2nd International Conference of Ia ValSe-Food Network. Proceedings, https://www.mdpi.com/2504-3900/53/1

Libros 2020 Portugal

Haros & Muñoz. Editors (2021). III Conference Ia ValSe-Food and VI Symposium Chia-Link Network. Biol. Life Sci. Forum. https://www.mdpi.com/2673-9976/8/1

Libros 2021 Chile

Sammán et al. Editors (2022). IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link. Biol.Life Sci.Forum. https://www.mdpi.com/2673-9976/17/1

Libros 2022 Argentina

IV CONFERENCIA INTERNACIONAL DEL GRUPO IA VALSE FOOD CYTED Y VII SIMPOSIO CHIA LINK. BOOK OF ABSTRACTS.

Libros 2022 Argentina

Haros et al. Editors (2023).Latin-American Seeds. Agronomic, Processing and Health Aspects. Food Biotechnology and Engineering, ISBN:9780367531454

Libros 2023 España

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

Miranda-Ramos et al. (2020). Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread. Foods, DOI: 10.3390/foods9050663

Artículos 2020 España

Montserrat-de la Paz et al. (2020).Evaluation of Anti-Inflammatory and Atheroprotective Properties of Wheat Gluten Protein Hydrolysates in...Foods. DOI: 10.3390/foods9070854

Artículos 2020 España

Mas et al. (2020). Defatted chia flour as functional ingredient in sweet cookies. How do Processing, simulated...Food Chemistry, DOI:10.1016/j.foodchem.2020.126279

Artículos 2020 Argentina

Trigo et al.(2022). Potentiality of Moringa oleifera as a Nutritive Ingredient in Different Food Matrices. Plant Foods for Human Nutrition, DOI:10.1007/s11130-022-01023-9

Artículos 2022 España

Ballester-Sánchez et al. (2019). Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa. Foods, 8, 379.

Artículos 2019 España

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