Functional foods development: Trends and technologies

Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies

Effects of pressure homogenization on particle size and the functional properties of citrus juices

Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality

Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix

No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori