LWT - Food Science and Technology, 0023-6438

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  1. An experimental set-up for studying acrylamide formation in potato crisps

    Viklund, G., Mendoza, F., Ingegerd Sjöholm & Kerstin Skog, 2007, In : LWT- Food Science and Technology. 40, 6, p. 1066-1071

    Research output: Contribution to journal › Article

  2. A study of the recovery of the dietary fibres from olive mill wastewater and the gelling ability of the soluble fibre fraction

    Galanakis, C. M., Eva Tornberg & Gekas, V., 2010, In : LWT- Food Science and Technology. 43, 7, p. 1009-1017

    Research output: Contribution to journal › Article

  4. Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs

    Galanakis, C. M., Eva Tornberg & Gekas, V., 2010, In : LWT- Food Science and Technology. 43, 7, p. 1018-1025

    Research output: Contribution to journal › Article

  5. Effect of pulsed electric field on the germination of barley seeds

    Dymek, K., Petr Dejmek, Panarese, V., Vicente, A. A., Lars Wadsö, Finnie, C. & Federico Gomez, 2012, In : LWT- Food Science and Technology. 47, 1, p. 161-166

    Research output: Contribution to journal › Article

  7. Effect of vacuum infused cryoprotectants on the freezing tolerance of strawberry tissues

    Velickova, E., Tylewicz, U., Dalla Rosa, M., Winkelhausen, E., Kuzmanova, S. & Federico Gomez, 2013, In : LWT- Food Science and Technology. 52, 2, p. 146-150

    Research output: Contribution to journal › Article

  9. Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient

    Vergara-Valencia, N., Granados-Pérez, E., Agama-Acevedo, E., Juscelino Tovar, Ruales, J. & Bello-Pérez, L. A., 2007 May 1, In : LWT - Food Science and Technology. 40, 4, p. 722-729 8 p.

    Research output: Contribution to journal › Article

  11. Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis

    Zamora-Gasga, V. M., Bello-Perez, L. A., Ortiz-Basurto, R. I., Juscelino Tovar & Sayago-Ayerdi, S. G., 2014, In : LWT- Food Science and Technology. 56, 2, p. 309-314

    Research output: Contribution to journal › Article

  12. Green processes based on the extraction with pressurized fluids to obtain potent antimicrobials from Haematococcus pluvialis microalgae

    Santoyo, S., Rodríguez-Meizoso, I., Cifuentes, A., Jaime, L., García-Blairsy Reina, G., Señorans, F. J. & Ibáñez, E., 2009 Sep, In : LWT - Food Science and Technology. 42, 7, p. 1213-1218 6 p.

    Research output: Contribution to journal › Article

  13. Growth and exopolysaccharide formation by Pediococcus damnosus 2.6 in beta-glucan suspensions of oat and barley

    Martensson, O., Jönsson, C., Duenas-Chasco, M., Irastorza, A., Öste, R. & Olle Holst, 2005, In : LWT- Food Science and Technology. 38, 2, p. 151-155

    Research output: Contribution to journal › Article

  15. In vitro colonic fermentation of food ingredients isolated from Agave tequilana Weber var. azul applied on granola bars

    Zamora-Gasga, V. M., Loarca-Pina, G., Alberto Vazquez-Landaverde, P., Isela Ortiz-Basurto, R., Juscelino Tovar & Sayago-Ayerdi, S. G., 2015, In : LWT- Food Science and Technology. 60, 2, p. 766-772

    Research output: Contribution to journal › Article

  16. In vitro digestion rate and resistant starch content of tortillas stored at two different temperatures

    Islas-Hernández, J. J., Rendón-Villalobos, R., Agama-Acevedo, E., Gutiérrez-Meraz, F., Juscelino Tovar, Arámbula-Villa, G. & Bello-Pérez, L. A., 2006 Oct 1, In : LWT - Food Science and Technology. 39, 8, p. 947-951 5 p.

    Research output: Contribution to journal › Article

  17. Lactobacillus plantarum strains for multifunctional oat-based foods

    Russo, P., de Chiara, M. L. V., Capozzi, V., Arena, M. P., Amodio, M. L., Ana Rascón, Dueñas, M. T., López, P. & Spano, G., 2016 May 1, In : LWT- Food Science and Technology. 68, p. 288-294 7 p.

    Research output: Contribution to journal › Article

  18. Pressurized liquids as an alternative process to antioxidant carotenoids' extraction from Haematococcus pluvialis microalgae

    Jaime, L., Rodríguez-Meizoso, I., Cifuentes, A., Santoyo, S., Suarez, S., Ibáñez, E. & Señorans, F. J., 2010 Jan, In : LWT - Food Science and Technology. 43, 1, p. 105-112 8 p.

    Research output: Contribution to journal › Article

  19. Rheological and structural characterization of tomato paste and its influence on the quality of ketchup

    Bayod, E., Pilman Willers, E. & Eva Tornberg, 2008, In : LWT- Food Science and Technology. 41, 7, p. 1289-1300

    Research output: Contribution to journal › Article

  20. Sensory characterization of polyester-based bottle material inertness using threshold odour number determination

    Widén, H. & Hall, G., 2007, In : LWT- Food Science and Technology. 40, 1, p. 66-72

    Research output: Contribution to journal › Article

  21. Soaking in a NaCl solution produce paler potato chips

    Santis, N., Mendoza, F., Moyano, P., Pedreschi, F. & Petr Dejmek, 2007, In : LWT- Food Science and Technology. 40, 2, p. 307-312

    Research output: Contribution to journal › Article

  23. The effect of heat processing on the functional properties of pectin contained in olive mill wastewater

    Galanakis, C. M., Eva Tornberg & Gekas, V., 2010, In : LWT- Food Science and Technology. 43, 7, p. 1001-1008

    Research output: Contribution to journal › Article

  24. The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits

    Rocculi, P., Panarese, V., Tylewicz, U., Santagapita, P., Cocci, E., Federico Gomez, Romani, S. & Rosa, M. D., 2012, In : LWT- Food Science and Technology. 49, 2, p. 320-323

    Research output: Contribution to journal › Article