Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour – SHF

by Yuli Cano, Luis A García-Zapateiro, Yeneima Zárate
Published 2017-09-01

Development of new eggplant spread product: A rheological and chemical characterization

by Luis Mieles-Gómez, Somaris E. Quintana, Luis A. García-Zapateiro
Published 2021-08-01

The effect of storage temperature and time on total phenolics and enzymatic activity of sapodilla (Achras sapota L.)

by Jairo Mercado Camargo, Arnulfo Taron Dunoyer, Luis A. García-Zapateiro
Published 2016-07-01

Preparation and Characterization of Licorice-Chitosan Coatings for Postharvest Treatment of Fresh Strawberries

by Somaris E. Quintana, Olimpia Llalla, Luis A. García-Zapateiro, Mónica R. García-Risco, Tiziana Fornari
Published 2020-11-01

Rheological and Microstructural Properties of Oil-in-Water Emulsion Gels Containing Natural Plant Extracts Stabilized with Carboxymethyl Cellulose/Mango (<i>Mangifera</i><i>indica<...

by Luis Mieles-Gómez, Santander E. Lastra-Ripoll, Edilbert Torregroza-Fuentes, Somaris E. Quintana, Luis A. García-Zapateiro
Published 2021-09-01