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Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice.
Foods. 2024 Apr 2;13(7):1095. doi: 10.3390/foods13071095.
Foods. 2024.
PMID: 38611399
Free PMC article.
Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice.
Prieto-Santiago V, Aguiló-Aguayo I, Ortiz-Solà J, Anguera M, Abadias M.
Prieto-Santiago V, et al.
Foods. 2024 Jan 22;13(2):350. doi: 10.3390/foods13020350.
Foods. 2024.
PMID: 38275717
Free PMC article.
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Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products.
Hernández-López I, Abadias M, Prieto-Santiago V, Chic-Blanco Á, Ortiz-Solà J, Aguiló-Aguayo I.
Hernández-López I, et al. Among authors: prieto santiago v.
Foods. 2023 Dec 26;13(1):84. doi: 10.3390/foods13010084.
Foods. 2023.
PMID: 38201112
Free PMC article.
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Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength.
Hernández-López I, Alamprese C, Cappa C, Prieto-Santiago V, Abadias M, Aguiló-Aguayo I.
Hernández-López I, et al. Among authors: prieto santiago v.
Foods. 2023 Oct 10;12(20):3724. doi: 10.3390/foods12203724.
Foods. 2023.
PMID: 37893617
Free PMC article.
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Multiple reaction monitoring for identification and quantification of oligosaccharides in legumes using a triple quadrupole mass spectrometer.
Prieto-Santiago V, Cavia MDM, Barba FJ, Alonso-Torre SR, Carrillo C.
Prieto-Santiago V, et al.
Food Chem. 2022 Jan 30;368:130761. doi: 10.1016/j.foodchem.2021.130761. Epub 2021 Aug 3.
Food Chem. 2022.
PMID: 34392119
Free article.
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Relationship between color and betalain content in different thermally treated beetroot products.
Prieto-Santiago V, Cavia MM, Alonso-Torre SR, Carrillo C.
Prieto-Santiago V, et al.
J Food Sci Technol. 2020 Sep;57(9):3305-3313. doi: 10.1007/s13197-020-04363-z. Epub 2020 Mar 30.
J Food Sci Technol. 2020.
PMID: 32728279
Free PMC article.
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