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Publications by María F. Acuña Ojeda

Production and Sensory Evaluation of Novel Cheeses Made With Prebiotic Substances: Inulin and Oligofructose

Food and Nutrition Sciences

English

Related publications

Prebiotic Effects of Inulin and Oligofructose

British Journal of Nutrition

English

Potentiality of Gluten-Free Chocolate Cookies With Added Inulin/Oligofructose: Chemical, Physical and Sensory Characterization

LWT - Food Science and Technology

English

Impact of Inulin and Oligofructose on Gastrointestinal Peptides

British Journal of Nutrition

English

Evaluation of Crocins in Cheeses Made With Saffron by UHPLC

Journal of the Brazilian Chemical Society

English

Extraction, Degree of Polymerization Determination and Prebiotic Effect Evaluation of Inulin From Jerusalem Artichoke

Carbohydrate Polymers

Organic Chemistry

Materials Chemistry

English

Fermentation and Bulking Capacity of Indigestible Carbohydrates: The Case of Inulin and Oligofructose

British Journal of Nutrition

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Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses

Food and Nutrition Sciences

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Factors Influencing the Production of Sensory Active Substances in Brewer's and Wine Yeast

English

Effect of Inulin and Galactooligosaccharides on Particle Size Distribution and Rheological Properties of Prebiotic Ketchup

International Journal of Food Properties

English