Shahin Roohinejad-rekin lankidetzan egindako argitalpenak (2)

2020

  1. Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages

    Foods, Vol. 9, Núm. 3

2019

  1. An integrated strategy between gastronomic science, food science and technology, and nutrition in the development of healthy food products

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 3-21