1. Acrylamide formation and quality properties of chitosan based batter formulations. (May 2017) Authors: Sansano, M.; Castelló, M.L.; Heredia, A.; Andrés, A. Journal: Food hydrocolloids Issue: Volume 66(2017) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Influence of preharvest treatments to reduce the seasonality of persimmon production on color, texture and antioxidant properties during storage. Issue 2 (2nd April 2016) Authors: Martínez-Las Heras, R.; Amigo-Sánchez, J.C.; Heredia, A.; Castelló, M.L.; Andrés, A. Journal: CyTA: journal of food Issue: Volume 14:Issue 2(2016) Page Start: 333 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Potential use of isomaltulose to produce healthier marshmallows. Issue 1 (June 2015) Authors: Periche, A.; Heredia, A.; Escriche, I.; Andrés, A.; Castelló, M.L. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 62:Issue 1(2015:Jun.)Part 2 Page Start: 605 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Protective effect of chitosan on acrylamide formation in model and batter systems. (October 2016) Authors: Sansano, M.; Castelló, M.L.; Heredia, A.; Andrés, A. Journal: Food hydrocolloids Issue: Volume 60(2016:Oct.) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Protective effect of chitosan on acrylamide formation in model and batter systems. (October 2016) Authors: Sansano, M.; Castelló, M.L.; Heredia, A.; Andrés, A. Journal: Food hydrocolloids Issue: Volume 60(2016:Oct.) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗