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Bouchon, Pedro
74  Ergebnisse:
Personensuche X
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1

Understanding the physical breakdown and catechin bioaccess..:

Zambrano, Yadira ; Bornhorst, Gail M. ; Bouchon, Pedro
Food & Function.  15 (2024)  2 - p. 930-952 , 2024
Link: https://doi.org/10.1039/..
 
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2

3G extruded snacks enriched with catechin for high antioxid..:

Zambrano, Yadira ; Mariotti-Celis, María Salomé ; Bouchon, Pedro
LWT.  192 (2024)  - p. 115674 , 2024
Link: https://doi.org/10.1016/..
 
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3

Relationship between microstructure formation and in vitro ..:

Torres, José D. ; Dueik, Verónica ; Contardo, Ingrid..
Food Chemistry: X.  22 (2024)  - p. 101347 , 2024
Link: https://doi.org/10.1016/..
 
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4

Non-invasive microstructural characterization and in vivo g..:

Torres, José D. ; Dueik, Verónica ; Carré, David..
Food Bioscience.  61 (2024)  - p. 104505 , 2024
Link: https://doi.org/10.1016/..
 
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5

Food Structure as a Foundation for Food Texture:

, In: Food Texturology: Measurement and Perception of Food Textural Properties,
Bouchon, Pedro ; Contardo, Ingrid ; Molina, María Teresa - p. 17-42 , 2023
Link: https://doi.org/10.1007/..
 
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6

Effect of Extrusion Temperature and Feed Moisture Content o..:

Zambrano, Yadira ; Contardo, Ingrid ; Moreno, María Carolina.
Foods.  11 (2022)  2 - p. 198 , 2022
Link: https://doi.org/10.3390/..
 
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7

The Creaming of Short Doughs and Its Impact on the Quality ..:

Molina, M. ; Vaz, Sandra ; Bouchon, Pedro
Foods.  10 (2021)  3 - p. 621 , 2021
Link: https://doi.org/10.3390/..
 
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8

Rotary-moulded biscuits: Dough expansion, microstructure an..:

Molina, M. Teresa ; Vaz, Sandra M. ; Leiva, Ángel.
Food Structure.  29 (2021)  - p. 100199 , 2021
Link: https://doi.org/10.1016/..
 
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9

The Effect of Arabinoxylan and Wheat Bran Incorporation on ..:

Molina, María Teresa ; Lamothe, Lisa ; Gunes, Deniz Z...
Foods.  10 (2021)  10 - p. 2335 , 2021
Link: https://doi.org/10.3390/..
 
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10

Microstructural characterization of vacuum-fried matrices a..:

Contardo, Ingrid ; James, Bryony ; Bouchon, Pedro
Food Structure.  25 (2020)  - p. 100146 , 2020
Link: https://doi.org/10.1016/..
 
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11

Effect of the Addition of Soluble Dietary Fiber and Green T..:

Torres, José David ; Dueik, Verónica ; Carré, David.
Molecules.  24 (2019)  20 - p. 3674 , 2019
Link: https://doi.org/10.3390/..
 
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12

Influence of Physical and Structural Aspects of Food on Sta..:

, In: Interdisciplinary Approaches to Food Digestion,
Contardo, Ingrid ; Bouchon, Pedro - p. 303-336 , 2019
Link: https://doi.org/10.1007/..
 
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13

In vivo study on the slow release of glucose in vacuum frie..:

Contardo, Ingrid ; Villalón, Manuel ; Bouchon, Pedro
Food Chemistry.  245 (2018)  - p. 432-438 , 2018
Link: https://doi.org/10.1016/..
 
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14

Enhancing Micro-CT methods to quantify oil content and poro..:

Contardo, Ingrid ; Bouchon, Pedro
Journal of Food Engineering.  237 (2018)  - p. 154-161 , 2018
Link: https://doi.org/10.1016/..
 
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15

Olive leaves extract encapsulated by spray-drying in vacuum..:

Urzúa, Catalina ; González, Estefanía ; Dueik, Verónica...
Food and Bioproducts Processing.  106 (2017)  - p. 171-180 , 2017
Link: https://doi.org/10.1016/..
 
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