Tipo de Publicaciónordenação descendente Año Pais Coordinador
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
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
Evaluation of Output Representations in Neural Network-based Trajectory Predictions Systems. A. Ek-Hobak, A. Sanchez and J. -B. Hayet Artículos 2020 Ecuador
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
Security in SDN: A comprehensive survey Artículos 2020 Colombia
Dockemu 2.0: Evolution of a Network Emulation Tool Artículos 2020 Colombia
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
Palinología Forense: Análisis de elementos acuáticos y continentales vinculados a la escena del crimen en Argentina Artículos 2020 Argentina
A flexible SDN-based architecture for identifying and mitigating low-rate DDoS attacks using machine learning Artículos 2020 Colombia
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
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

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