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Publications by Héctor B. Escalona-Buendía
Influence of the Fiber From Agro-Industrial Co-Products as Functional Food Ingredient on the Acceptance, Neophobia and Sensory Characteristics of Cooked Sausages
Journal of Food Science and Technology
Food Science
Antioxidant Balance and Regulation in Tomato Genotypes of Different Color
Journal of the American Society for Horticultural Science
Horticulture
Genetics
Related publications
Developing Biostimulants From Agro-Food and Industrial By-Products
Frontiers in Plant Science
Plant Science
The Effects of Fiber Inclusion on Pet Food Sensory Characteristics and Palatability
Animals
Animal Science
Zoology
Veterinary
Boysenberry as a Functional Food Ingredient
Journal for the Integrated Study of Dietary Habits
Effect of Flammulina Velutipes on the Physicochemical and Sensory Characteristics of Cantonese Sausages
Meat Science
Food Science
Production, Chemical, Physical and Technological Properties of Antioxidant Dietary Fiber From Pineapple Pomace and Effect as Ingredient in Sausages
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Influence of the Brown Marine Algae on the Physicochemical and Sensory Characteristcs of the Sausages
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
Pectin as a Functional Food Ingredient in the Composition of Marshmallow M.N.
Bulletin of the South Ural State University Series Food and Biotechnology
The Effect of Natural Antioxidants on the Colour of Dried/Cooked Sausages
Czech Journal of Food Sciences
Food Science
Feruloylated Arabinoxylans From Nixtamalized Maize Bran Byproduct: A Functional Ingredient in Frankfurter Sausages
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
