1.Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient

作　　者：Leidy Indira Hinestroza-Córdoba ;Stevens Duarte Serna ;Lucía Seguí 等

出　　处：Foods. 2020 ;9(6):723-738.doi:10.3390/foods9060723

出版社：MDPI Publishing

文章 ID：257045429

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2.Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.)

作　　者：Leidy Indira Hinestroza-Córdoba ;Cristina Barrera ;Lucía Seguí 等

出　　处：Foods. 2021 ;10(4):817.doi:10.3390/foods10040817

出版社：MDPI Publishing

文章 ID：261121373

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3.Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization

作　　者：Cristina Gabriela Burca-Busaga ;Noelia Betoret ;Lucía Seguí 等

出　　处：Foods. 2021 ;10(9).doi:10.3390/foods10092155

出版社：MDPI Publishing

文章 ID：1035677928

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4.Effects of Processing and Storage Conditions on Functional Properties of Powdered Blueberry Pomace

作　　者：Laura Calabuig-Jiménez ;Leidy Indira Hinestroza-Córdoba ;Cristina Barrera 等

出　　处：Sustainability. 2022 ;14(3):1839.doi:10.3390/su14031839

出版社：MDPI, Open Access Journal

文章 ID：1037036138

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