Laura Vazquez Araujo-rekin lankidetzan egindako argitalpenak (6)
2023
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Assessment of different debittering techniques to valorize orange peel
International Journal of Food Science and Technology, Vol. 58, Núm. 6, pp. 3040-3049
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Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels
International Journal of Gastronomy and Food Science, Vol. 31
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Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials
Foods, Vol. 12, Núm. 19
2022
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Effect of product properties and context on the perception of sweetness and liking: A case study with butter cookies
Journal of Sensory Studies, Vol. 37, Núm. 3
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Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico-chemical characterisation
International Journal of Food Science and Technology, Vol. 57, Núm. 8, pp. 5542-5552