Investigaciones Básicas y Aplicadas en Alimentos (Basic and Applied Food Research)

Scientific Articles

• Spanish Natural Antioxidant Beverages: Biofunctional Bases, Consumption Trends, and a Focus on the University Population

  Gabriel Sebastián González-Pérez, Jesús Guadalupe Pérez-Flores, Laura García-Curiel, Emmanuel Pérez-Escalante, Judith Jaimez-Ordaz, Elizabeth Contreras-López

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  • PDF (Spanish)

• Cookie made from sorghum (Sorghum bicolor (L.) Moench) with high fiber content and reduced added sugars

  Francisco Javier Cardoza Hernández, Susuky Mar Aldana, Miriam Hazel Rodríguez López

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  • PDF (Spanish)

• Physicochemical study of Argentine ciders and ethyl carbamate precursors

  Karina Andrea Indaver, Carlos Aníbal Uthurry

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  • pdf (Spanish)

• Formulation and physicochemical characterization of calcium induced dairy gels nutritionally enriched with bioactive peptides

  Lucía Lorena Satler, Guillermo Adrián Sihufe, María Laura Olivares

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  • pdf (Spanish)