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DEVELOPMENT OF MUFFIN ENRICHED WITH GRAPE POMACE: CHARACTERIZATION, SENSORY EVALUATION AND PHENOLIC BIOACCESIBILITY
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Enriched Red Wine: Acceptability Among the Mexican Population
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EXPLORATION OF MAIN FOOD BYPRODUCTS FROM CHIHUAHUA MEXICO AS A SOURCE OF NATURAL LIPASE INHIBITORS
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ICBC 2026
THE ULTIMATE BIOACTIVITY OF SWEET POTATO (Ipomoea batatas L.) PHYTOCHEMICALS MAY BE AFFECTED BY THE PLANT VARIETAL
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ICBC 2026
ENRICHMENT OF A BLUE CORN TORTILLA CHIP PARTIALLY SUBSTITUTED WITH GRAPE POMACE: EFFECT ON PHENOLIC BIOACCESSIBILITY AND APPEPARENT GLYCEMIC INDEX
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ICBC 2026
FORMULATION, PHENOLIC COMPOUNDS BIOACCESSIBILITY, AND APPARENT GLYCEMIC INDEX OF A POZOL-TYPE BEVERAGE ENRICHED WITH GRAPE POMACE POWDER
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