Baby, children, and adult biscuits. Differences in nutritional quality and naturalness
Klerks et al
Scientific publications
Effect of storage conditions on the stability of polyphenols of apple and strawberry purees produced at industrial scale by different processing techniques
Salazar et al
Naturalness and healthiness in “ultra-processed foods”: A multidisciplinary perspective and case study
Sanchez-Siles et al
Untargeted Metabolomics Reveals New Markers of Food Processing for Strawberry and Apple Purees
Salazar et al
Stability of phenolic compounds in apple and strawberry: Effect of different processing techniques in industrial set up
Salazar et al
Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents
Sanchez-Siles et al
Healthier and more natural reformulated baby food pouches: Will toddlers and their parents sensory accept them?
Klerks et al
Current and emerging trends in cereal snack bars: implications for new product development
Boukid et al
Are cereal bars significantly healthier and more natural than chocolate bars? A preliminary assessment in the German market
Klerks et al
Predicting how consumers perceive the naturalness of snacks: The usefulness of a simple index
Michel et al
High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products
Salazar et al
Are Homemade and Commercial Infant Foods Different? A Nutritional Profile and Food Variety Analysis in Spain
Bernal et al