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Consumers' wine preferences in a changing scenario

Escobar, Cristina; Kallas, Zein; Gil, José M.

British food journal: an international multi-disciplinary journal for the dissemination of food-related research. Volume 120:Issue 1 (2018); pp 18-32 -- Emerald Group

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Exploring the functionality of starches from corms and cormels of Xanthosoma sagittifolium

Calle, Jehannara et al.

International journal of food science & technology. Volume 54:Number 7 (2019, July); pp 2494-2501 -- Blackwell Science Ltd

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Predictions of Microbial Thermal Inactivation in Solid Foods: Isothermal and Non-isothermal Conditions

Gil, Maria M. et al.

Procedia food science. Volume 7 (2016); pp 154-157 -- Elsevier Ltd

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Combined Effects of Temperature, pH and Water Activity on Predictive Ability of Microbial Kinetic Inactivation Model

Gil, Maria M. et al.

Procedia food science. Volume 7 (2016); pp 67-70 -- Elsevier Ltd

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Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method

Ubeda, Cristina et al.

Food research international. Volume 119: (2019, May); pp 554-563 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

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Pressurized water extraction of β‐glucan enriched fractions with bile acids‐binding capacities obtained from edible mushrooms

Palanisamy, Marimuthu et al.

Biotechnology progress. Volume 30:Number 2 (2014); pp 391-400 -- Wiley

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