Stability of phenolic compounds in apple and strawberry: Effect of different processing techniques in industrial set up
Salazar et al
2022
Scientific publications
Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents
Sanchez-Siles et al
2022
Healthier and more natural reformulated baby food pouches: Will toddlers and their parents sensory accept them?
Klerks et al
2022
Current and emerging trends in cereal snack bars: implications for new product development
Boukid et al
2022
Are cereal bars significantly healthier and more natural than chocolate bars? A preliminary assessment in the German market
Klerks et al
2022
Predicting how consumers perceive the naturalness of snacks: The usefulness of a simple index
Michel et al
2021
High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products
Salazar et al
2021
Are Homemade and Commercial Infant Foods Different? A Nutritional Profile and Food Variety Analysis in Spain
Bernal et al
2021
Effects of Whole-Grain and Sugar Content in Infant Cereals on Gut Microbiota at Weaning: A Randomized Trial
Plaza-Diaz J et al
2021
Neurodevelopment and growth until 6.5 years of infants who consumed a low-energy, low-protein formula supplemented with bovine milk fat globule membranes: a randomized controlled trial
Timby et al
2021
Corporate tensions and drivers of sustainable innovation: a qualitative study in the food industry
Roman et al
2021
Complementary Feeding Practices and Parental Pressure to Eat among Spanish Infants and Toddlers: A Cross-Sectional Study
Klerks et al
2021