Mosso et al. (2020). Effect of fermentation in nutritional, textural and sensorial parameters of vegan-spread...LWT Food Science and Technology, DOI:10.1016/j.lwt.2020.109339
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.
Raimondo et al. (2020). Mejoramiento del perfil nutricional del pan/Improvement of the nutritional profile of bread. ICU, Vol 4 - N° 5, 40-47.
Rodriguez-Martin et al. (2020). Hemp (Cannabis sativa L.) Protein Hydrolysates Promote Anti-Inflammatory Response in Primary Human Monocytes. Biomolecules, DOI: 10.3390/biom1005080
Selma-Gracia (2020). Potential beneficial effect of hydrothermal treatment of starches from various sources on in vitro digestion. Food Hydrocolloids, 103, 105687.
Selma-Gracia et al. (2020). Inclusion of Salvia hispanica L. and Chenopodium quinoa into bread formulations improves metabolic... Food & Function, DOI: DOI: 10.1039/d0fo01453b
Selma-Gracia et al. (2020). Kinetic Approach to the Influence of Chia Flour on Glucose Bioaccessibility from Hydrothermally Treated... PFHN, DOI: 10.1007/s11130-020-00854-8
Tamargo et al.(2020). Intake of soluble fibre from chia seed reduces bioaccessibility of lipids, cholesterol...Food Research International, DOI:10.1016/j.foodres.2020.109364
Us-Medina et al. (2020). ln vitro antioxidant and anti-inflammatory activity of chaya extracts (Cnidoscolus aconitifolius... Nutrición Hospitalaria, DOI: 10.20960/nh.027 5
Vega et al.(2020). Physicochemical, thermal, mechanical, optical, and barrier characterization of chia (Salvia hispanica L.)...Journal of Food Science, DOI:10.1111/1750-3841.14962
Ballester et al. (2019). Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread. PFHN, 74, 185.
Ballester-Sánchez et al. (2019). Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa. Foods, 8, 379.
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.
Bordón et al. (2019). Enhancement of Composition and Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil by Blending with Specialty Oils. Journal of Food Science, 84, 1035.
Chan-Zapata et al.(2019). Anti-inflammatory effects of the protein hydrolysate and peptide fractions isolated from Salvia hispanica L. seeds. Food Agr Inmunol, 30, 786-803.
