Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents von Igual, Marta, García-Herrera, Patricia, Cámara, Rosa M., Martínez-Monzó, Javier, García-Segovia, Purificación, Cámara, Montaña

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Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties von García-Segovia, Purificación, Igual, Marta, Martínez-Monzó, Javier

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Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins von García-Segovia, Purificación, Igual, Marta, Martínez-Monzó, Javier

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Physicochemical Properties and Structure Changes of Food Products during Processing von Igual, Marta, Martínez-Monzó, Javier

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In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates von Igual, Marta, Păucean, Adriana, Vodnar, Dan Cristian, García-Segovia, Purificación, Martínez-Monzó, Javier, Chiş, Maria Simona

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Application of 3D Printing in the Design of Functional Gluten-Free Dough von Matas, Adrián, Igual, Marta, García-Segovia, Purificación, Martínez-Monzó, Javier

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Effect of Acheta domesticus (house cricket) addition on protein content, colour, texture, and extrusion parameters of extruded products von Igual, Marta, García-Segovia, Purificación, Martínez-Monzó, Javier

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Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers von Peñaranda, Irene, Garrido, María Dolores, García-Segovia, Purificación, Martínez-Monzó, Javier, Igual, Marta

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Fiber Enrichment of 3D Printed Apricot Gel Snacks with Orange By-Products von Molina-Montero, Carmen, Vicente-Jurado, Diana, Igual, Marta, Martínez-Monzó, Javier, García-Segovia, Purificación

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Valorization of Beetroot By-Products for Producing Value-Added Third Generation Snacks von Igual, Marta, Moreau, Faustine, García-Segovia, Purificación, Martínez-Monzó, Javier

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Techno-Functional Properties of Corn Flour with Cowpea ( Vigna unguilata ) Powders Obtained by Extrusion von Sotelo-Díaz, Luz Indira, Igual, Marta, Martínez-Monzó, Javier, García-Segovia, Purificación

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Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours von Acurio, Liliana, Salazar, Diego, Castillo, Bagner, Santiana, Cristian, Martínez-Monzó, Javier, Igual, Marta

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Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup von Vargha, Sofía, Igual, Marta, Miraballes, Marcelo, Gámbaro, Adriana, García-Segovia, Purificación, Martínez-Monzó, Javier

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Third-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours: Microwave Expansion Kinetics and Characterization von Acurio, Liliana, Salazar, Diego, García-Segovia, Purificación, Martínez-Monzó, Javier, Igual, Marta

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Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates von Igual, Marta, Chiş, Maria Simona, Păucean, Adriana, Vodnar, Dan Cristian, Ranga, Floricuța, Mihăiescu, Tania, Török, Anamaria Iulia, Fărcaș, Anca, Martínez-Monzó, Javier, García-Segovia, Purificación

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Viability Study on the Use of Three Different Gels for 3D Food Printing von Matas, Adrián, Molina-Montero, Carmen, Igual, Marta, García-Segovia, Purificación, Martínez-Monzó, Javier

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Characterization, mathematical modeling of moisture sorption isotherms and bioactive compounds of Andean root flours von Acurio, Liliana, Salazar, Diego, García, María Eugenia, García-Segovia, Purificación, Martínez-Monzó, Javier, Igual, Marta

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Physicochemical, Structural, and Functional Properties of Snake Melon ( Cucumis melo subsp. melo Var. flexuosus ) Microencapsulated with Pea Protein and Pea Fibre by Freeze-Drying von Igual, Marta, Flores-León, Alejandro, Picó, Belén, Martínez-Monzó, Javier, García-Segovia, Purificación

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Impact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing von Molina-Montero, Carmen, Matas, Adrián, Igual, Marta, Martínez-Monzó, Javier, García-Segovia, Purificación

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Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality von Torres-Pérez, Ramón, Martínez-García, Elena, Siguero-Tudela, Marta Maravilla, García-Segovia, Purificación, Martínez-Monzó, Javier, Igual, Marta

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