Tipo de Publicación Año Pais Coordinadororden ascendente
Producción de biometano para combustible de transporte a partir de residuos de biomasa Libros 2020 España
Fernández et al. (2020). Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling. Food Chemistry, DOI: 10.1016/j.foodchem.2019.125936. Artículos 2020 España
Mujeres y Derecho Libros 2020 España
Space-efficient representations of raster time series Artículos 2020 España
Ballester-Sánchez et al. (2020).Isolation of red quinoa fibre by wet and dry milling and application as a potential functional ba kery ingredient. Food Hydrocolloids, 101, 105513. Artículos 2020 España
FLYYER CANNALATAN "Red de Investigación Iberoamericana en Cannabiniodes" Entregables Red 2020 España
Guiotto et al. (2020). Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds. Foods, DOI: 10.3390/foods9060819 Artículos 2020 España
modleR: a modular workflow to perform ecological niche modeling in R 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
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 Artículos 2020 España
CUADERNOS DE INVESTIGACIÓN DE LA RED IBEROMASA 2020 Entregables Red 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
Fernandez et al. (2020). Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage. Foods, DOI: 10.3390/foods9030274 Artículos 2020 España
UBA (AR) – UB (ES) 1 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

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