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2021 | 3 |
2022 | 2 |
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Page 1
Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food.
Foods. 2022 Aug 21;11(16):2525. doi: 10.3390/foods11162525.
Foods. 2022.
PMID: 36010525
Free PMC article.
Low-fat fresh sausage from rabbit meat: An alternative to traditional rabbit consumption.
Honrado A, Aínsa A, Marquina PL, Beltrán JA, Calanche JB.
Honrado A, et al. Among authors: ainsa a.
Meat Sci. 2022 Dec;194:108973. doi: 10.1016/j.meatsci.2022.108973. Epub 2022 Sep 9.
Meat Sci. 2022.
PMID: 36113359
Free article.
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Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties.
Aínsa A, Vega A, Honrado A, Marquina P, Roncales P, Gracia JAB, Morales JBC.
Aínsa A, et al.
Foods. 2021 Dec 8;10(12):3049. doi: 10.3390/foods10123049.
Foods. 2021.
PMID: 34945600
Free PMC article.
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Innovative Development of Pasta with the Addition of Fish By-Products from Two Species.
Ainsa A, Honrado A, Marquina PL, Roncalés P, Beltrán JA, Calanche M JB.
Ainsa A, et al.
Foods. 2021 Aug 15;10(8):1889. doi: 10.3390/foods10081889.
Foods. 2021.
PMID: 34441666
Free PMC article.
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Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life.
Ainsa A, Marquina PL, Roncalés P, Beltrán JA, Calanche M JB.
Ainsa A, et al.
Foods. 2021 Jan 26;10(2):255. doi: 10.3390/foods10020255.
Foods. 2021.
PMID: 33530607
Free PMC article.
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