Found: 21
Select item for more details and to access through your institution.
Enfermedad celiaca: causas, patología y valoración nutricional de la dieta sin gluten. Revision.
- Published in:
- 2020
- By:
- Publication type:
- journal article
Seaweeds as a Functional Ingredient for a Healthy Diet.
- Published in:
- Marine Drugs, 2020, v. 18, p. 301, doi. 10.3390/md18060301
- By:
- Publication type:
- Article
Development of Gluten-Free Functional Bread Adapted to the Nutritional Requirements of Celiac Patients.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 7, p. 631, doi. 10.3390/fermentation9070631
- By:
- Publication type:
- Article
Development of Functional Muffins with Fruits of the Chilean Forest (Calafate and Maqui) and Supplemented with Prebiotic Fiber.
- Published in:
- Applied Sciences (2076-3417), 2024, v. 14, n. 17, p. 7757, doi. 10.3390/app14177757
- By:
- Publication type:
- Article
Bioactive Compounds, Health Benefits and Food Applications of Artichoke (Cynara scolymus L.) and Artichoke By-Products: A Review.
- Published in:
- Applied Sciences (2076-3417), 2024, v. 14, n. 11, p. 4940, doi. 10.3390/app14114940
- By:
- Publication type:
- Article
Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) and Its By-Products: A Comprehensive Review.
- Published in:
- Antioxidants, 2024, v. 13, n. 8, p. 954, doi. 10.3390/antiox13080954
- By:
- Publication type:
- Article
Formulation and Physical–Chemical Analysis of Functional Muffin Made with Inulin, Moringa, and Cacao Adapted for Elderly People with Parkinson's Disease.
- Published in:
- Antioxidants, 2024, v. 13, n. 6, p. 683, doi. 10.3390/antiox13060683
- By:
- Publication type:
- Article
Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage "Fuet".
- Published in:
- Antioxidants, 2021, v. 10, n. 2, p. 180, doi. 10.3390/antiox10020180
- By:
- Publication type:
- Article
Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten‐free brownies.
- Published in:
- Food Science & Nutrition, 2024, v. 12, n. 1, p. 385, doi. 10.1002/fsn3.3778
- By:
- Publication type:
- Article
Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough.
- Published in:
- Sustainability (2071-1050), 2024, v. 16, n. 8, p. 3297, doi. 10.3390/su16083297
- By:
- Publication type:
- Article
Valoración del estado nutricional en enfermos mentales institucionalizados.
- Published in:
- Nutrición Hospitalaria, 2022, v. 39, n. 2, p. 365, doi. 10.20960/nh.03811
- By:
- Publication type:
- Article
Evaluación de la capacidad antioxidante y el patrón dietético en una comunidad universitaria del sudeste español.
- Published in:
- 2021
- By:
- Publication type:
- journal article
Review on Propolis Applications in Food Preservation and Active Packaging.
- Published in:
- Plants (2223-7747), 2023, v. 12, n. 8, p. 1654, doi. 10.3390/plants12081654
- By:
- Publication type:
- Article
Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products.
- Published in:
- Plants (2223-7747), 2021, v. 10, n. 6, p. 1069, doi. 10.3390/plants10061069
- By:
- Publication type:
- Article
Health Benefits of Uses and Applications of Moringa oleifera in Bakery Products.
- Published in:
- Plants (2223-7747), 2021, v. 10, n. 2, p. 318, doi. 10.3390/plants10020318
- By:
- Publication type:
- Article
A Review of the Functional Characteristics and Applications of Aristotelia chilensis (Maqui Berry), in the Food Industry.
- Published in:
- Foods, 2024, v. 13, n. 6, p. 838, doi. 10.3390/foods13060838
- By:
- Publication type:
- Article
Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry.
- Published in:
- Foods, 2024, v. 13, n. 1, p. 47, doi. 10.3390/foods13010047
- By:
- Publication type:
- Article
Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera.
- Published in:
- Foods, 2023, v. 12, n. 21, p. 3920, doi. 10.3390/foods12213920
- By:
- Publication type:
- Article
Control of the Growth of Listeria monocytogenes in Cooked Ham through Combinations of Natural Ingredients.
- Published in:
- Foods, 2023, v. 12, n. 18, p. 3416, doi. 10.3390/foods12183416
- By:
- Publication type:
- Article
Nutritional and Antioxidant Properties of Moringa oleifera Leaves in Functional Foods.
- Published in:
- Foods, 2022, v. 11, n. 8, p. 1107, doi. 10.3390/foods11081107
- By:
- Publication type:
- Article
Olive Tree Derivatives and Hydroxytyrosol: Their Potential Effects on Human Health and Its Use as Functional Ingredient in Meat.
- Published in:
- Foods, 2021, v. 10, n. 11, p. 2611, doi. 10.3390/foods10112611
- By:
- Publication type:
- Article