LWT - Food Science and Technology, 0023-6438

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  1. 2019
  3. 2016

  5. 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

  6. 2015

  8. 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

  9. 2014

  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. 2013

  13. 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

  14. 2012

  15. 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

  16. 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

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