Scientific publications

Stability of phenolic compounds in apple and strawberry: Effect of different processing techniques in industrial set up

Salazar et al
2022

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