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Impact of freeze-drying conditions on the sensory perception of a freeze-dried orange snack.
J Sci Food Agric. 2021 Aug 30;101(11):4585-4590. doi: 10.1002/jsfa.11101. Epub 2021 Feb 9.
J Sci Food Agric. 2021.
PMID: 33474724
Free article.
Impact of the Freeze-Drying Conditions Applied to Obtain an Orange Snack on Energy Consumption.
Silva-Espinoza MA, Camacho MDM, Martínez-Monzó J, Martínez-Navarrete N.
Silva-Espinoza MA, et al.
Foods. 2021 Nov 10;10(11):2756. doi: 10.3390/foods10112756.
Foods. 2021.
PMID: 34829038
Free PMC article.
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Protective capacity of gum Arabic, maltodextrin, different starches, and fibers on the bioactive compounds and antioxidant activity of an orange puree (Citrus sinensis (L.) Osbeck) against freeze-drying and in vitro digestion.
Silva-Espinoza MA, García-Martínez E, Martínez-Navarrete N.
Silva-Espinoza MA, et al.
Food Chem. 2021 Mar 30;357:129724. doi: 10.1016/j.foodchem.2021.129724. Online ahead of print.
Food Chem. 2021.
PMID: 33866244
Free article.
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The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree.
Silva-Espinoza MA, Ayed C, Foster T, Camacho MDM, Martínez-Navarrete N.
Silva-Espinoza MA, et al.
Foods. 2019 Dec 30;9(1):32. doi: 10.3390/foods9010032.
Foods. 2019.
PMID: 31905861
Free PMC article.
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