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Page 1
Towards halving food waste: A comparative study using orange juice by-product in dairy desserts.
Heliyon. 2023 Apr 11;9(4):e15403. doi: 10.1016/j.heliyon.2023.e15403. eCollection 2023 Apr.
Heliyon. 2023.
PMID: 37123887
Free PMC article.
Blueberry by-product used as an ingredient in the development of functional cookies.
Perez C, Tagliani C, Arcia P, Cozzano S, Curutchet A.
Perez C, et al. Among authors: curutchet a.
Food Sci Technol Int. 2018 Jun;24(4):301-308. doi: 10.1177/1082013217748729. Epub 2017 Dec 20.
Food Sci Technol Int. 2018.
PMID: 29260598
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Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties.
Perez-Pirotto C, Hernando I, Cozzano S, Curutchet A, Arcia P.
Perez-Pirotto C, et al. Among authors: curutchet a.
Food Sci Technol Int. 2023 Aug 10:10820132231193474. doi: 10.1177/10820132231193474. Online ahead of print.
Food Sci Technol Int. 2023.
PMID: 37563910
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Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre.
Curutchet A, Trias J, Tárrega A, Arcia P.
Curutchet A, et al.
Foods. 2021 Feb 26;10(3):499. doi: 10.3390/foods10030499.
Foods. 2021.
PMID: 33652587
Free PMC article.
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Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers' Motivations and Emotions for Fibre-Enriched Products.
Curutchet A, Serantes M, Pontet C, Prisco F, Arcia P, Barg G, Menendez JA, Tárrega A.
Curutchet A, et al.
Foods. 2021 Dec 24;11(1):36. doi: 10.3390/foods11010036.
Foods. 2021.
PMID: 35010162
Free PMC article.
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Blueberry pomace as a source of antioxidant fibre in cookies: Consumer's expectations and critical attributes for developing a new product.
Curutchet A, Cozzano S, Tárrega A, Arcia P.
Curutchet A, et al.
Food Sci Technol Int. 2019 Dec;25(8):642-648. doi: 10.1177/1082013219853489. Epub 2019 Jun 4.
Food Sci Technol Int. 2019.
PMID: 31163977
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Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata).
Curutchet A, Dellacassa E, Ringuelet JA, Chaves AR, Viña SZ.
Curutchet A, et al.
Food Chem. 2014 Jan 15;143:231-8. doi: 10.1016/j.foodchem.2013.07.117. Epub 2013 Jul 31.
Food Chem. 2014.
PMID: 24054235
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