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- 2015
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Mark
In vitro colonic fermentation of food ingredients isolated from Agave tequilana Weber var. azul applied on granola bars
(
- Contribution to journal › Article
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Mark
Nutritional properties and phenolic content of a bakery product substituted with a mango (Mangifera indica) 'Ataulfo' processing by-product
(
- Contribution to journal › Article
- 2014
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Mark
Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis
(
- Contribution to journal › Article
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Mark
Combining functional features of whole-grain barley and legumes for dietary reduction of cardiometabolic risk: a randomised cross-over intervention in mature women.
(
- Contribution to journal › Article
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Mark
Starch hydrolysis products with physiological activity in humans
2014) p.107-117(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2013
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Mark
A diet based on multiple functional concepts improves cognitive performance in healthy subjects
(
- Contribution to journal › Article
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Mark
Effect of the addition of pigeon pea (Cajanus cajan) flour on the chemical, nutritional and sensory quality of cassava bread ("casabe")
(
- Contribution to journal › Article
- 2012
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Mark
Starch determination, amylose content and susceptibility to in vitro amylolysis in flours from the roots of 25 cassava varieties
(
- Contribution to journal › Article
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Mark
A diet based on multiple functional concepts improves cardiometabolic risk parameters in healthy subjects
(
- Contribution to journal › Article
- 2011
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Mark
Resistant starch in common starchy foods as an alternative to increase dietary fibre intake
(
- Contribution to journal › Scientific review