Результаты поиска - Empar Llorca

How to cook Yucca spp. flowers? An analysis of their chemical composition, microstructure, and bioactive compound bioaccessibility по Rey Castañeda-Rodríguez, Amparo Quiles, Empar Llorca, César Ozuna

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Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages по Nariane Q. Vilhena, Rebeca Gil, Empar Llorca, Gemma Moraga, Alejandra Salvador

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Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties по César Ozuna, Eugenia Trueba-Vázquez, Gemma Moraga, Empar Llorca, Isabel Hernando

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High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers по Joana Martínez-Martí, Amparo Quiles, Gemma Moraga, Empar Llorca, Isabel Hernando

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Slight Changes in Fruit Firmness at Harvest Determine the Storage Potential of the ‘Rojo Brillante’ Persimmon Treated with Gibberellic Acid по Nariane Q. Vilhena, Amparo Quiles, Rebeca Gil, Empar Llorca, Paula Fernández-Serrano, Mario Vendrell, Alejandra Salvador

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Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey по Harald Rohm, Sophie Morejón Caraballo, Ana Salvador, Sofia Mendo, Empar Llorca, Stefano Cattaneo, Ivano De Noni, Susanne Struck, Roberto Foschino, Isabel Hernando

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