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Year | Number of Results |
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2020 | 2 |
2021 | 1 |
2024 | 0 |
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Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.).
Foods. 2021 Apr 9;10(4):817. doi: 10.3390/foods10040817.
Foods. 2021.
PMID: 33918871
Free PMC article.
High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability.
Mesa J, Hinestroza-Córdoba LI, Barrera C, Seguí L, Betoret E, Betoret N.
Mesa J, et al. Among authors: hinestroza cordoba li.
Molecules. 2020 Jul 21;25(14):3305. doi: 10.3390/molecules25143305.
Molecules. 2020.
PMID: 32708208
Free PMC article.
Review.
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Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient.
Hinestroza-Córdoba LI, Duarte Serna S, Seguí L, Barrera C, Betoret N.
Hinestroza-Córdoba LI, et al.
Foods. 2020 Jun 2;9(6):723. doi: 10.3390/foods9060723.
Foods. 2020.
PMID: 32498370
Free PMC article.
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