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- 2019
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Mark
Fermentation of quinoa, canihua and amaranth to degrade phytate and improve mineral bioavailability
2019)(
- Thesis › Doctoral thesis (compilation)
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Mark
Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate
(
- Contribution to journal › Article
- 2018
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Mark
A holistic and international approach to train the future talents in food innovation and product design: the case of the Erasmus Mundus Joint Master Degree FIPDES
2018) 32nd EFFoST International Conference(
- Contribution to conference › Poster
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Mark
Training of a New Generation of Talents Capable of Working Across Borders and Sectors, with an Inclusive Approach of Food Innovation: the Case of FIPDes, the ERASMUS Mundus Joint Master’s Degree in Food Innovation and Product Design
2018) 5th International ISEKI Food Conference(
- Contribution to conference › Abstract
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Mark
The hurdle approach-A holistic concept for controlling food safety risks associated with pathogenic bacterial contamination of leafy green vegetables. A review
(
- Contribution to journal › Scientific review
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Mark
Beyond the Pale (Ale) : An exploration of the sustainability priorities and innovative measures in the craft beer sector
(
- Contribution to journal › Article
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Mark
Probing downstream olive biophenol secoiridoids
(
- Contribution to journal › Article
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Mark
Barley Products of Different Fiber Composition Selectively Change Microbiota Composition in Rats
(
- Contribution to journal › Article
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Mark
Influence of blue maize flour on gluten-free pasta quality and antioxidant retention characteristics
(
- Contribution to journal › Article
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Mark
Hydrophilization of bixin by lipase-catalyzed transesterification with sorbitol
(
- Contribution to journal › Article