LWT - Food Science and Technology, 0023-6438

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  1. 2021

  2. In vitro gastrointestinal digestion and colonic fermentation of phenolic compounds in UV-C irradiated pineapple (Ananas comosus) snack-bars

    Diana Del juncal-Guzmán, Luz M. Hernández-Maldonado, Jorge A. Sánchez-Burgos, Gustavo A. González-Aguilar, Victor M. Ruiz-Valdiviezo, Juscelino Tovar & Sonia G. Sáyago-Ayerdi, 2021 Mar, In : LWT. 138, 8 p., 110636.

    Research output: Contribution to journal › Article

  3. 2020

  4. Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters

    Perla A. Magallanes-Cruz, Luis A. Bello-Pérez, Edith Agama-Acevedo, Juscelino Tovar & Roselis Carmona-Garcia, 2020, In : LWT - Food Science and Technology. 108834.

    Research output: Contribution to journal › Article

  5. Enzyme synergy for the production of arabinoxylo-oligosaccharides from highly substituted arabinoxylan and evaluation of their prebiotic potential

    Abhishek Bhattacharya, Andrea Ruthes, Francisco Vilaplana, Eva Nordberg Karlsson, Patrick Adlecreutz & Henrik Stålbrand, 2020, In : LWT. 131, 109762.

    Research output: Contribution to journal › Article

  6. 2019
  8. 2016

  10. Lactobacillus plantarum strains for multifunctional oat-based foods

    Pasquale Russo, Maria Lucia Valeria de Chiara, Vittorio Capozzi, Mattia Pia Arena, Maria Luisa Amodio, Ana Rascón, María Teresa Dueñas, Paloma López & Giuseppe Spano, 2016 May 1, In : LWT - Food Science and Technology. 68, p. 288-294 7 p.

    Research output: Contribution to journal › Article

  11. 2015

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

    Victor Manuel Zamora-Gasga, Guadalupe Loarca-Pina, Pedro Alberto Vazquez-Landaverde, Rosa Isela Ortiz-Basurto, Juscelino Tovar & Sonia G. Sayago-Ayerdi, 2015, In : LWT - Food Science and Technology. 60, 2, p. 766-772

    Research output: Contribution to journal › Article

  14. 2014

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

    Victor M. Zamora-Gasga, Luis A. Bello-Perez, Rosa I. Ortiz-Basurto, Juscelino Tovar & Sonia G. Sayago-Ayerdi, 2014, In : LWT - Food Science and Technology. 56, 2, p. 309-314

    Research output: Contribution to journal › Article

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