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Physico-chemical and sensory properties of marmalades made from mixtures of fruits and under-exploited Andean tubers.
J Sci Food Agric. 2017 Sep;97(12):4124-4134. doi: 10.1002/jsfa.8280. Epub 2017 Mar 25.
J Sci Food Agric. 2017.
PMID: 28220503
Development of blueberry (Vaccinium corymbosum L.) waste powder as a potential food ingredient with functional properties.
Olivares La Madrid AP, Villalva F, Lotufo Haddad A, Alcocer J, Cravero A, Armada M.
Olivares La Madrid AP, et al.
J Food Sci Technol. 2022 Sep;59(9):3502-3510. doi: 10.1007/s13197-021-05343-7. Epub 2022 Jan 22.
J Food Sci Technol. 2022.
PMID: 35875206
Free PMC article.
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Satiety and consumers' perceptions: What opinions do Argentinian and Brazilian people have about yogurt fortified with dairy and legume proteins?
Curti CA, Lotufo-Haddad AM, Vinderola G, Ramon AN, Goldner MC, Costa Antunes AE.
Curti CA, et al. Among authors: lotufo haddad am.
J Dairy Sci. 2022 Nov;105(11):8782-8791. doi: 10.3168/jds.2021-21734. Epub 2022 Sep 14.
J Dairy Sci. 2022.
PMID: 36114056
Free article.
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