Apple pomace as a functional component of sustainable set-type yogurts von Klojdova, Iveta, Ngasakul, Nujamee, Kozlu, Ali, Baigts Allende, Diana Karina

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Sustainable approach from underutilized Leucaena leucocephala biomass by polyphenols composition and protein functional properties assessment von Balderas-León, Iván, Cardador-Martínez, Anaberta, Baigts-Allende, Diana Karina, Velázquez-Carriles, Carlos Arnulfo, Silva-Jara, Jorge Manuel

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Use of Chaya (Cnidoscolous chayamansa) Leaves for Nutritional Compounds Production for Human Consumption von Ramírez Rodrigues, Milena María, Metri Ojeda, Jorge Carlos, González Díaz, Mariana, Baigts Allende, Diana Karina

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Edible insect-processing techniques: a strategy to develop nutritional food products and novelty food analogs von Kozlu, Ali, Ngasakul, Nujamee, Klojdová, Iveta, Baigts-Allende, Diana Karina

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Artificial neural networks (Fuzzy ARTMAP) analysis of the dataobtained with an electronic tongue applied to a ham-curing processwith different salt formulations von Gil Sánchez, Luís, Garrigues Baixauli, José, Garcia-Breijo, Eduardo, Grau Meló, Raúl, Aliño Alfaro, Marta, Baigts Allende, Diana Karina, Barat Baviera, José Manuel

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CALCIUM SENSITIVE GELATIN GELS von DE JONGH, HARMEN HENRI JACOBUS, BAIGTS ALLENDE, DIANA KARINA

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Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue von Gil Sánchez, Luís, Barat Baviera, José Manuel, Baigts Allende, Diana Karina, Martínez Mañez, Ramón, Soto Camino, Juan, García Breijo, Eduardo, Aristoy Albert, Mª Concepcion, Toldrá Vilardell, Fidel, Llobet Valero, Eduard

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HIGH METHOXY PECTIN EXTRACTED WITH BIODEGRADABLE ACID RESULTING FROM CITRUS RESIDUES, METHOD OF OBTAINING, USING AND APPLYING SAME von NEITH ARACELY PACHECO LÓPEZ, DIANA KARINA BAIGTS ALLENDE, ELIDA GASTELUM MARTINEZ, INGRID MAYANIN RODRIGUEZ BUENFIL

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